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-➡️ I have a recipe from LK in my drive under //basics//+<WRAP info>Steamed yams cakes that can be brandied!</WRAP>
  
-   * {{ruby|軽羹|かるかん}} is the overall family, sais KM 25. +===Recipe=== 
-   * They are a fun number: Steamed yams cakes that can be brandied! +    * 80 gr 大和芋 
-         * 80 gr 大和芋 +    * 140 gr granulated sugar (it works better with granulated sugar rather than powdered sugar, because you want some shearing!) 
-         * 140 gr sugar +    * 80 gr water 
-         * 80 gr water +    * 100 gr かるかん粉 (I used to use 上新粉, but it never really worked) 
-         * 100 gr 上新粉 +    * 0.4 gr baking powder
-         * 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.+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. Steam for 20' on high, having covered the lid of the steamer in a cotton cloth to prevent dripping. Cool on wire rack under a moist cloth for a bit, then cut (from the back side) with a wire.
  
-🎨 Put 20 gr of that to the side, colour it pink +===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.// 
-🍰 Pour into a form lined with baking paper, then add drops of the pink dough on it. +   * 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 shape is from 源氏物語's chapter 23 called 「初音」. Here, Lady Akashi writes (among others) the following [[https://www.genjipoems.org/poems/23/5|poem]]:
- +
-♨️ Steam for 40' on high heat, just leave the tiniest crack in the steamer, then cool quickly. KM sais it might be better to wait for a few minutes before opening the lid. 淡交テキスト says to cut from the backside, but I haven't quite figured it out yet. Wire from top works reasonably well, wet knife, too. But I want to try a wet dough separator next. +
- +
-🔥 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://www.genjipoems.org/poems/23/5|poem]]:+
  
 > 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 |}}+{{ :hatsuharu.jpeg?400 |}} 
 + 
 +   * 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't add much. 
 + 
 +{{ ::sakurakawa.jpeg?400 |}} 
 + 
 +    * かるかん饅頭: They can also be steamed as individual portions (which makes subsequent cutting superflous!) Here the recipe is slightly altered: 
 +          * 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. 
 + 
 +{{ ::karukanmanjuu.jpeg?400 |}}
  
 ===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.
 +
 +{{tag>evergreen mushimono}}
Last modified: 06.03.2026:1151