Photo
Recipe (from Glenn)
Yield
TBD
Ingredients
- 300g nagaimo (or yamato-imo)
- 60g sugar
- 160g shiro-an
- 300g water
- 1g yaki myoban (“alum”)
Preparation
- Peel 300g of nagaimo and slice it (approximately 5mm thick).
- Soak nagaimo slices for 1 hour in 300g water containing 1g yaki myoban.
- Rinse the nagaimo slices well with water, then boil in water until they become soft.
- Drain water off and push boiled nagaimo slices through a strainer while still warm.
- Mix the strained nagaimo (120g) with 60g sugar in a pan, and heat.
- Once sugar melts, add 160g shiro-an and mix.
- Strain mixture again, and place on a dry towel.
- Knead, tear, and repeat a few times on the towel until it has cooled down.
- Using kinton-koshi, make kinton.