Kimika Soko Takechi
Larry Sokyo Tiscornia
This sweet can be made in many colors depending on
your preference. The yellow/gold jewels of kanten
(agar agar) on top symbolize dew.
For the kanten:
(agar agar) 3.5gm or 1/2 stick
water 225cc (0.9c.)
sugar 75gm (2.64oz)
mizuame (or light corn syrup) 1.5 tsp
yellow food color (approx. 1 small drop)
the kanten well in cold water and remove any black/brown
specks. Soak in fresh cold water to cover for a couple of hours.
Squeeze the excess water from the kanten and tear into
small pieces. Place the kanten and water in a heavy bottom
pan and cook over low heat until the kanten is dissolved
stirring now and again. Be careful that the mixture doesn't boil
too high as it will become too thick.
Add the sugar and mizuame, or light corn syrup,
after the kanten is completely dissolved. Continue to
cook until the sugar is completely dissolved. (Be careful that
you do not cook too long or the kanten will become too
hard.) Turn off the heat and mix in a small amount of yellow
food color, to achieve a golden color. Stir in well. Pour through
a fine mesh strainer into a nagashikan, lined mold, that
is approximately 7" X 7" and let cool. Bubbles can
be removed by running a piece of Japanese washi paper over
the surface. Once cool unmold and cut into approximately 1/8"
squares. (note - Any container of the same approximate size
can be substituted for the nagashikan.)
For the ajisai kinton:
small balls of an (bean paste) approx.
15gm (1/2oz) for the center. Press the prepared an through a
sieve forming strands. (Coarser or finer mesh will create different
finished effects.) Use damp pointed bamboo chopsticks to gather
a small pile of strands. Place a small ball of an on top of the
gathered strands. Continue to place strands around the an ball,
pressing lightly so they stick together, until desired shape is
created. A good size finished sweet is about 40gm to 45gm (approx.
Using pointed chopsticks place some of the kanten
jewels around the top of the sweet.
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