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| nagashimono [20.07.2026:1542] – [錦玉羹] aequivinius | nagashimono [02.10.2026:1740] (current) – removed aequivinius | ||
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| - | If it has bean paste (or another paste) in it, technically it's 羊羹. If it's clear, it's {{ruby|錦玉羹|きんぎょくかん}}. | ||
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| - | ➡️ Precise recipes in my [[restricted: | ||
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| - | ====錦玉羹==== | ||
| - | * Read きんぎょく | ||
| - | * Of this, the oldest form is the {{ruby|琥珀羹|こはくかん}}. It's amber coloured and quite stiff. It comes from Edo period, where the amber colour comes from the less refined sugar. It's the proto-水羊羹, | ||
| - | * This, stolen from [[wagashiya|亀屋良長]], | ||
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| - | {{ wagashi: | ||
| - | ====蓮根羹==== | ||
| - | * Read {{ruby|蓮根羹|はすねかん}} | ||
| - | * A 淡々斎好み | ||
| - | * LK taught it in 2026 (I have the video in my drive) | ||
| - | * Because it's so white, I thought 「{{ruby|白的敵|しろてきてき}}」might be a good 御銘. | ||
| - | * Garnishing with some silver foil might be very pretty. In my photo, I had used some agar drops that I had left over for my [[ajisai|紫陽花]], | ||
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| - | ===Recipe=== | ||
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| - | The base recipe is: | ||
| - | * 350 gr peeled lotus root. Grate, then squeeze out some moisture. | ||
| - | * 4 gr powdered agar | ||
| - | * 180 gr water | ||
| - | * 150 gr sugar | ||
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| - | This makes it a bit grainy from the lotus root pieces, which I guess some people appreciate. However, I prefer this way: | ||
| - | * 350 gr peeled lotus root. I used frozen ones, which are very nice and white. Unthaw, then blend with just enough water to purée. Squeeze, but catch the lotus juice. Retain about 100 gr of thoroughly squeezed lotus pulp. | ||
| - | * 180 gr lotus juice (instead of water) | ||
| - | * 4 gr powdered agar (the Migros' | ||
| - | * 150 gr sugar | ||
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| - | Cook agar for 2' in juice, then add sugar and dissolve. Add pulp, bring to a boil. Sieve into 流し器. Add some thin layer of pulp on top. (Maybe you need to let it cool down a little bit before adding it so it doesn' | ||
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