This is an old revision of the document!
やまずと
Chestnut-shaped 生菓子 made with こなし dough and filled with chestnut paste
こなし. Mix ingredients. Divide into 6 pieces, and steam on a moist cloth for 20'
120 gr silky あん; cooked for about 2' in a pan to dry it out slightly
9 gr flour
3 gr glutinous rice flour (もちこ or 白玉粉, which needs sieving)
6 gr sugar
Filled with a mix of 45 gr 白あん and 60 gr chestnut paste; but I just used vermicellis dough and it was fine
Hand syrup: 1 part sugar to 2 parts water
For assembly, around 15 gr of filling and 20 gr of こなし, make a disk of the latter, wrap it around filling. Shape into a chestnut, and dip one part into (white, preferably) poppy seeds.
Keeps 3 to 4 days