Mizubotan (Water Peony)

Kimika Soko Takechi
Larry Sokyo Tiscornia
teatimes@chanoyu.com

INGREDIENTS

• kuzu (kudzu) 1 part / 50gm (1.75oz)
• sugar 2 parts / 100gm (3.5oz)
• water 4 parts / 200cc (0.8c.)
• pink koshian (smooth bean paste) approx. 20gm (3/4oz) per sweet

PREPARATION

1. Prepare approximately 20gm (3/4oz) pink koshian balls that will be the center of the sweet.
2. Dissolve the kuzu in the water until all of the lumps are dissolved.
3. Place the kuzu/water in a heavy bottom pot (enameled cast iron is best) and mix in the sugar. Cook over low/medium heat, stirring continuously with a wooden spoon, until the mixture thickens and begins to clear. *If the heat is too high, and the mixture thickens too quickly, remove the pot from the heat and continue to stir. When it cools a bit, return the pot to the heat.
4. When clear, remove the pot from the heat and place in a pan of hot water to keep the mixture from hardening. Using a wooden spoon, take some of the hot kuzu (approximately 25gm [1oz]) and place on your finger tips (have a pan of cold water ready to cool your fingers). Place the an ball on top of the kuzu, turn upside down and form the kuzu around the an ball. Pinch the kuzu to enclose the an ball completely.
   *You can also wrap the formed sweet in plastic wrap, twisting the top closed, for a nice even shape.
5. Place in a preheated cloth lined steamer and steam over med/high heat for 5 minutes or so. Remove from the steamer and allow to cool. Makes approximately 10-12 sweets.
6. NOTE: Mizubotan can be served chilled but should not be kept in the refrigerator too long or they will become “rubbery.”