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Heat あん until it no longer sticks to the finger (
and then some), 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.
じょうよあん
Some complicated 漢字, but uses 大和芋
This adds a very nice texture, and it keeps much longer without drying out.
For 100 gr 白あん, use 33 gr peeled 大和芋. Steam it for 15', then push through a sieve, mix with 10 gr sugar while still warm; then mix into the 白あん.
Then proceed as above
➡️ Those two can also be mixed!