This is an old revision of the document!
- Actually called きみしぐれ. きみ because it uses egg yolk, and しぐれ for the late autumn early winter drizzles. The cracking lines in the sweet look like those light rain falls.
- Basically steamed 白あん, so easy to make. 6 pieces:
- 150 gr 白あん
- 1 egg yolk
- 0.5 gr イスパタ and 8 gr 上新粉
- 120 gr 中あん
🦌 イスパタ is Hirschhorn-Salz in German. It's sulphuric, but the smell goes away when steaming. You can also use 1.5 gr baking powder instead.
➡️ 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!
