This is an old revision of the document!
- Basically steamed 白あん, so easy to make:
- 150 gr 白あん
- 1 egg yolk
- 1 tea spoon of イスパタ and 8 gr 白玉粉
- 120 gr 中あん
➡️ Cook egg and 白あん together on low heat until no longer sticky, then strain and knead again. Add powders, then separate 20% of the dough and colour it red. The colour will intensify in the steam, so don't overdo it! ♨️ Steam them on high heat for 7-8' on a baking sheet.
- For January, you can make them and call them 「曙」, named after the rising sun with the red that is supposed to appear through the cracks. Very Leonard Cohen!
Notes
- Mine didn't crack properly, so I might steam them a bit longer, or add more flour!