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| It will make quite a firm blob, but trust the process. Steam for 30' in a moist cloth. Transfer into a pot, and on low heat incorporate 65 gr sugar (小・半・半). Agitate strongly for 10 seconds, then dump onto corn starch and fold over until temperature becomes workable. | It will make quite a firm blob, but trust the process. Steam for 30' in a moist cloth. Transfer into a pot, and on low heat incorporate 65 gr sugar (小・半・半). Agitate strongly for 10 seconds, then dump onto corn starch and fold over until temperature becomes workable. | ||
| - | 🔥 You can brandy them, but leave them to air for a day, otherwise you'll be stuck with the unpleasant taste. | + | 🔥 You can brandy them, but leave them to air for a day, otherwise you'll be stuck with a very unpleasant taste. |
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| + | ===きな粉もち=== | ||
| + | * 淡交テキスト8 has a recipe where part of the もち粉 is omitted, and after steaming re-introduced as きな粉. | ||
| + | * The もち are then shaped without filling as little balls. | ||
| + | * They are okay. If I had to make 100 sweets, I might consider them, but they are nothing to write home about. | ||