Kimika Soko Takechi
Larry Sokyo Tiscornia
(Eng. kudzu [Pueraria lobata] 100gm (3.5oz)
white sugar 50gm (1.8oz)
brown sugar 50gm (1.8oz)
kurosato (black sugar) 100gm (3.5oz)
water 400cc (1.6c)
yurine (lily bulb) or nagaimo (long yam)
bulbs can be found vacuum packed in many Asian markets. Rinse
well under cold water. Separate the pieces from the bulb and cut
into small slivers. If using the long yam, peel and carefully
slice into small slivers. (Note - The small slivers represent
autumn geese flying through the sky). Small slivers of cooked
chestnuts can also be substituted.
If the black sugar pieces are too large you can cut
into small pieces with a heavy knife or smash with a mallet.
Mix with a small amount of the 400cc of water from the recipe
and in a heavy bottom pan dissolve over low heat. Remove from
the heat and let cool.
Dissolve the kuzu in the remaining water and
mix until all of the lumps are gone.
Place the kuzu/water mixture in a heavy bottom
pot and add all of the sugar, including the dissolved black sugar
that has been cooled. Over low/medium heat stir the kuzu
mixture continuously with a wooden spoon. The mixture will begin
to thicken in big "clumps" but don't worry. (If the
mixture gets too hot and thickens too quickly, remove the pan
from the heat and continue to stir.) Place it back on the heat
and continue to stir and cook until the mixture is very thick
and somewhat clears. Remove from the heat and mix in the slivers
of lily bulb or long yam. Place the pan in a larger pan of hot
water to keep the mixture from hardening.
Place a piece of plastic wrap in a rice bowl. Using
a wooden spoon, place some of the hot kuzu mixture (40
to 45gm) into the plastic wrap. Gather the ends, press out any
air and gently twist to make a nice round shape. Invert the package
and place into a cloth lined steamer and steam over high heat
for 5 to 10 minutes. Remove from the steamer and let cool. When
the sweets are cool they can be unwrapped and placed in a lidded
plastic container that has a damp cloth on the bottom. Another
damp cloth can be placed on top of the sweets. One recipe makes
approximately 10 sweets.
NOTE - It is best not to refrigerate the
sweets as they will be rubbery.
(use back button to return to index)