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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, and steam with high power on a moist cloth for 25'. Then work the dough a little bit in it's steaming cloth.
120 gr silky あん; cooked for about 2' in a pan to dry it out slightly. Here, I add about 15 ml of Morellino.
9 gr wheat flour
3 gr glutinous rice flour (もちこ or 白玉粉, which needs sieving)
6 gr sugar
Original recipe says to fill 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. Black seeds also work, but make it look a bit more goth 🤘
Keeps in the fridge 3 to 4 days, but becomes a bit chewy
Learned this from けいこ in XI 23
Ideas
Foodpairing sais that black tea would be a good addition, so for the hand syrup that might be a good idea.
In the core, add a cognac and salt; and use more Morellino for the あん.
Also, Miya said the あん should be sweeter.