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 +   * June except for 京都, where they have it all year around.
 +   * 金塚's 外郎-based recipe, which I prefer much more to the gooey wheat flour mess that is the other recipe:
 +         * 外郎
 +               * 100 gr sugar
 +               * 200 gr water
 +               * 1 gr salt
 +               * 120 gr 上新粉 (or 上用)
 +         * Glue
 +               * 20 gr 葛
 +               * 50 gr water
 +               * 40 gr sugar
 +         * 100 gr 甘納豆
 +         * Make a syrup of the first 3 ingredients, mix with rice flour. Separately, mix glue ingredients, sieve and cook until thickened. Add the 外郎 bit by bit to that.
 +         * Pour 80% of that liquid into baking sheet-lined 流し器, steam for 7'; then add the rest (and //then// the 甘納豆))
 +
 +♟️ Next time, I want to make a chess themed one with black and white beans. 
 +
 +===Other recipes===
    * From the 淡交テキツト    * From the 淡交テキツト
-   * Mix 80 gr white flour, 16 gr joushinko, 150 gr sugar with 250 gr water +         * Mix 80 gr white flour, 16 gr joushinko, 150 gr sugar with 250 gr water 
-   * Mix 5 gr kudzu with 50 gr water +         * Mix 5 gr kudzu with 50 gr water 
-   * Combine, then put into a baking sheet lined container, but keep about 30 gr mixture for later, steam on high for 10' +         * Combine, then put into a baking sheet lined container, but keep about 30 gr mixture for later, steam on high for 10' 
-   * Add amanatto, and remaining mixture+         * Add amanatto, and remaining mixture
    * The book sais to steam for another 20'; Miya prefers hers tougher, so she steams for longer.    * The book sais to steam for another 20'; Miya prefers hers tougher, so she steams for longer.
-   * To make amanatto, I got canned beans, got a 2:1 syrup to boil and let them cool overnight in it. That was okay, but probably to cook them in sugar is better. 
  
 +{{ :chaji_vi24:img_1498.jpeg?200 |}}
  
 ➡️ Revising this recipe in III 26, I think it might be better to make a more classical [[uirou|外郎]] dough, and to make the amanatto with a mix of different coloured beans! ➡️ Revising this recipe in III 26, I think it might be better to make a more classical [[uirou|外郎]] dough, and to make the amanatto with a mix of different coloured beans!
 +
 +{{tag>summer omogashi mushimono}}
Last modified: 05.03.2026:1940