Categories
Recipes

Sasamaki – bamboo leaf wrapped sweets

Kimika Soko Takechi
Larry Sokyo Tiscornia
teatimes@chanoyu.com

INGREDIENTS

  • kuzu (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)
  • sasa (bamboo leaves)

PREPARATION

  1. Pick small sized leaves (available dried in Asian markets). Wash well in cold water and soak in fresh cold water overnight. Scrub both sides well with a soft brush or sponge and rinse again. Have a pot of boiling water ready and place the leaves in the hot water for approximately 15 seconds (4 or 5 at a time is fine). Cool in cold water and keep in fresh cold water until ready to use. When ready to make the sweets wipe the leaves with a damp cloth to remove excess moisture. (Note – If the leaves are too wide they may have to be narrowed to 3 1/2″ or so. It’s easy to do by just tearing lengthwise and scissors will also come in handy to shorten the length if needed.)
  2. If the black sugar pieces are too large you can cut into small pieces with a heavy knife or genty crush with a mallet. Mix with some 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.
  3. Dissolve the kuzu in the remaining water and mix until all of the lumps are gone.
  4. 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. Place the pan in a larger pan of hot water to keep the mixture from hardening.
  5. Using a couple of spoons, place some of the hot kuzu mixture (40 to 45gm) into a bamboo leaf and wrap the leaf around the kuzu to form a package. Tuck one end into the package and let it come out the other end. Pull the end that you just stuck through the other side and gently pull. Trim any extra folded leaf that is sticking out. Place the packages into a cloth lined steamer and steam over high heat for 10 minutes. Remove from the steamer and let cool. When the sweets are cool they can be 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 10-12 sweets.

NOTE: If you plan to serve these sweets cold they should be placed in the refrigerator for no more than 1 to 1 1/2 hours before serving. They can also be served on top of a bowl of ice. If left in the refrigerator too long they will become hard and rubbery.

Categories
Recipes

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.”
Categories
Recipes

Hatsugari – first goose

Kimika Soko Takechi
Larry Sokyo Tiscornia
teatimes@chanoyu.com

INGREDIENTS

  • kuzu (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)

PREPARATION

  1. 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.
  2. Dissolve the kuzu in the remaining water and mix until all of the lumps are gone.
  3. 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.
  4. Remove from the heat and mix in the slivers of lily bulb or long yam.
  5. Place the pan in a larger pan of hot water to keep the mixture from hardening.
  6. 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.
  7. 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.
  8. 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.
  9. NOTE: It is best not to refrigerate the sweets as they will be rubbery.