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A relatively simple dough for 練り切り-style sweets, using only steamed flour and 餡. It tends to get used in sweets where you want a rolled out slob for あん.
Recipe
- 200 gr あん
- 22.5 gr flour (wheat, buckwheat, …)
- 5 gr もち粉 or 白玉粉 (which you could also omit, but it gives a bit elasticity, making the sweets nicer to shape)
- 10 gr sugar
➡️ Mix, steam on wet cloth for 20' on high power, knead and go
