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| - | * {{ruby|軽羹|かるかん}} is the overall family, sais KM 25. | ||
| - | * They are a fun number: Steamed yams cakes that can be brandied! | ||
| - | * 80 gr 大和芋 | ||
| - | * 140 gr sugar | ||
| - | * 80 gr water | ||
| - | * 100 gr 上新粉 | ||
| - | * 1.5 gr baking powder (I used Alnatura brand) | ||
| - | ➡️ In a すり鉢, mix sugar (I used powdered, adding it in 3 portions) and 大和芋. Then add the water drop by drop, keeping the emulsion. Then add the sifted dry powders. | + | ===かるかん=== |
| - | 🎨 Put 20 gr of that to the side, colour it pink | + | <WRAP info> |
| - | 🍰 Pour into a form lined with baking paper, then add drops of the pink dough on it. | + | ===Recipe=== |
| + | * 80 gr 大和芋 | ||
| + | * 140 gr granulated sugar (it works better | ||
| + | * 80 gr water | ||
| + | * 100 gr かるかん粉 (I used to use 上新粉, but it never really worked) | ||
| + | * 0.4 gr baking powder | ||
| - | ♨️ | + | Grate 芋 in すり鉢, then add sugar in 3 steps. Then add water in 5 steps. Sieve in 粉 and baking powder. Add colour and flavour. Stand under moist cloth for 20', then pour into mould lined with a baking sheet. |
| - | 🔥 Brandy! The shape I have is from 源氏物語 chapter 23 called 「初音」. Here, Lady Akashi writes (among others) the following [[https:// | + | ===Variations=== |
| + | * LK suggest: //梅酒 can be used as a flavoring during the spring and summer. Daitokuji natto, salty fermented black beans, can be cut into small pieces and mixed in the batter. Lightly roasted white or black sesame seeds can also be mixed in the batter. Finely chopped crystallized ginger or grated orange zest can also be used.// | ||
| + | * 初音: Based of a 淡交テキスト recipe called 初春 (reserve 20 gr of batter, colour it pink and add as a top layer or use to paint flowers onto it). My brandying | ||
| > めづらしや 花のねぐらに 木づたひて 谷のふる巣をとへる鶯 | > めづらしや 花のねぐらに 木づたひて 谷のふる巣をとへる鶯 | ||
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| > A-calling comes the warbler. | > A-calling comes the warbler. | ||
| - | {{ :: | + | {{ :hatsuharu.jpeg?400 |}} |
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| + | * 桜川: Another 淡交テキスト recipe, that uses a mugwort-flavoured [[konashi|こなし]] layer sandwhiched between a blue and pink かるかん layer. This requires 3 steaming sessions à 20' each, and IMHO the こなし doesn' | ||
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| + | {{ :: | ||
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| + | * かるかん饅頭: | ||
| + | * 35 gr 大和芋 | ||
| + | * 70 gr granulated sugar | ||
| + | * 40 gr water (or tea) | ||
| + | * 42.5 gr かるかん粉 | ||
| + | * It also adds 7 gr of lemon (or ゆず) peel, which is fantastic. Pour into molds, add some 中餡 (I used [[an|pineapple]]!) Steam for 20' at medium heat, then chill in water bath. | ||
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| ===Ideas=== | ===Ideas=== | ||
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| * The とろろ works somewhat, but it has better taste and texture with the 大和芋. | * The とろろ works somewhat, but it has better taste and texture with the 大和芋. | ||
| * Instead of adding water, add some sheng puer, and steam it in green tea? | * Instead of adding water, add some sheng puer, and steam it in green tea? | ||
| + | * Lavender also pairs well with the yams. | ||
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| + | {{tag> | ||