水饅頭
There's also the sad affair of the freezable 水饅頭. Because it doesn't use 葛, it's very easy to make and tastes very simple. I'm sure there are ways to make something out of them, but both the TT and 金塚 recipes didn't do it for me:
For 4:
- 25 gr 水饅頭粉
- 85 gr sugar (TT used 40 + 35 black sugar)
- 200 gr water
Cook until translucent, then pour 70% into moulds, add inset (candied fruit for example; or 金塚's 味醂-steeped cherry tomato; or just soft 白あん) and top off. Their are slightly more interesting when half-frozen; but essentially just tasteless jelly shots.
