Kimika Soko Takechi
Larry Sokyo Tiscornia
- koshian (sweet smooth bean paste) 300gm (10.6oz)
- flour 30gm (approx. 3T)
- mochiko (sweet rice flour) 3gm (approx. 1tsp)
- granulated sugar 15gm (approx. 1/2oz)
- mitsu (sugar water syrup)
- shiro-an (sweet white bean paste) 200gm (7oz)
- green & yellow coloring
- mitsu is sugar water syrup that can be made in advance and kept in the refrigerator. To make mitsu , dissolve equal parts of sugar and water in a saucepan over low heat. When the sugar is melted transfer to a glass container and let it cool.
- For the konashi , knead the flour and mochiko into the koshian until it is completely incorporated.
- Place the mixture in a cloth lined steamer and steam over medium/high heat for approximately 15 minutes or until all of the raw flour taste is gone.
- Remove the cloth, and bean paste, from the steamer and knead further using clean damp cotton towels. As you knead the bean paste, slowly incorporate the sugar. If the bean paste gets too sticky it can be kneaded using plastic film like Saran Wrap.) Once the sugar has been completely incorporated, and the bean paste has cooled slightly, the mitsu can be added. Continuing to use a damp towel knead in a small amount of the mitsu (approx. 1 to 2tsp). Coat the outside of the konashi with some mitsu and place in a glass bowl to cool completely for several hours. The bowl can be covered with plastic wrap after it cools to prevent it from drying out. When ready to use, knead further using a little mitsu on your hands to prevent sticking.
- NOTE: If coloring or flavoring is To be used it can be kneaded in after the mitsu .
- To make aoume , green plum shaped sweets, prepare green konashi using green and yellow color.
- Wrap about 25gm (.88oz) green konashi around a 15gm (.5oz) ball of white an (sweet bean paste). Using a small piece of wood with sharp edges (like a kamaboko fish-cake board), press the pointed edge into the end of the konashi. Rotate the sharp edge of the board to opposite side creating an indented line.