Kimika Soko Takechi
Larry Sokyo Tiscornia
(cooked mochi rice flour) 33gm (1.2oz)
granulated sugar 66gm (2.3oz) (or super fine Bakers Sugar if available)
shitorimitsu (sugar water) approx. 2tsp
(mizuame [syrup] or Karo light corn syrup) 1 part
(water) 2 parts
Note-Kanbaiko from Japan is usually not available
in the US. Some large Vietnamese or Chinese markets may carry
cooked glutinous rice flour which is similar to kanbaiko.
It is usually from Hong Kong and the package may say "fried"
rice flour on it which refers to it being cooked.
the shitorimitsu by bringing the mizuame, or light
corn syrup, and water to the boil so that all of the liquids blend
together. Let cool.
Mix the sugar and shitorimitsu in a bowl until
it is blended well (use your hands for best results). If using
color, it can be added to the shitorimitsu before mixing
with the sugar. Gradually mix in the kanbaiko until everything
is well blended. Sift into a larger bowl. A Japanese dry sweet
mold can be lightly dusted with katakuriko (potato starch)
or corn starch. Press the mixture into the mold until the openings
are full. Use your thumb to put maximum pressure on each design.
Place a piece of waxed paper over the top of the mold and using
a flat object press the remaining dry mixture into the mold. Remove
the sweets from the mold and let dry a couple of hours before
placing in an airtight container. This recipe make approximately
If you do not have a sweet mold you can proceed with
the preparation of the uchimono mixture and can place a
layer in a plastic lined mold. Press the mixture into the mold
using a flat wooden board. Japanese yokan, sweet bean jelly,
can be sliced and placed on top of the pressed mixture. More mixture
can be placed on top of the yokan and pressed again. Let
sit a couple of hours before cutting.
(use back button to return to index)