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➡️ I have a recipe from LK in my drive under basics
軽羹 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.
🎨 Put 20 gr of that to the side, colour it pink
🍰 Pour into a form lined with baking paper, then add drops of the pink dough on it.
♨️ 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 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
How adorable!
From among its flowery roosts,
Flitting from tree to tree,
To its old nest in the valley
A-calling comes the warbler.
Ideas
- I had been wondering if I couldn't just mix it all in the blender — but that doesn't work at all. The 大和芋 works a bit like egg white, only it needs shearing rather than aeriation. So if you blend all together, that doesn't work
- 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?