ホモテナシ

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• There are records that even at 利休's times, something called キントン was served. In Muromachi period, they were made from rice flour and coloured with gardenia, rendering them yellow (as gold, hence the name).

• I got the original recipe from 淡交テクスト. It's a very easy sweet!
• For 4 pieces, you use:
  • 120 gr 白あん (but it should also work with vermicelli paste…)
  • 1 gr cinnamon powder (or cassia cinnamon, but it doesn't make so much of a difference)
  • 60 gr 粒あん (It could also be fine あん, but some texture is nice). ⚠️ Don't cook it; it's actually helpful here if it's a bit sticky!

💡 I think it might be nice to mix some poppy seeds into the あん. Other ideas might be 黒蜜 to give a bit of a 詫び feeling.

• Procedure:
  • Make balls of 15 gr あん
  • Mix powder with white bean paste.
  • Shape this into a 2 cm thick hamburger, then push it through a 金団ぶるい (= coarse sieve). I used a vermicelli press and that's fine, too. No need to worry so much about how thick the hamburger is.
  • Using thin chopsticks, place a small portions of threads onto your fingertips, then put the 中あん onto that and keep adding threads to the sides. Make sure they look round rather than cone-shaped.
  • To move them, best not to squeeze them with the chopsticks, but instead pierce them so that they stey intact.

Ideas