- It's called 羊羹, but actually is こなし. It's very 詫び, but in that regard, very pretty.
- Soak 竹の皮 for 2 hours in water.
- Mix 100 gr こし餡 with
15 grflour (I tried 11.4. half buckwheat and white, and that was much nicer), then carefully add 2 (or a lot more) chopped boiled chestnuts. (Last time I used cognac-chestnuts, which was nice; but I think just plain chestnuts are also fine ⸺ the frozen ones from Migros work perfectly fine). - Pinch of salt.
- Up to 5 ml water to adjust consistency of あん (or good cognac, which is very nice)
- Wrap in the dried bamboo skin, use some strips from the edge to tie up and steam on high for 30'.
- It's nicer the day after.
