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Heat あん until it no longer sticks to the finger, then add 10 %
求肥.
We're using 1:2:2 (白玉粉:sugar:water) here
Strain it.
Knead in baking sheet, then pinch into little pieces to cool down. Knead again.
I think this incorporates air and makes it whiter
Once it's done, cover in plastic wrap. It dries out quite fast!
For a normal 練り切り, I like to use about 17 gr of 中餡 and about as much to wrap around it. This makes the sweet slightly smaller than what is common.