Photo
Recipe
Teaching-2023-12-02
Used the wagashi lady book recipe. Some notes:
- This is really a day-of sweet. The doumyoujiko got hard overnight.
- It’s really hard to boil this small amount of water and sugar, especially for a half batch. Next time, try boiling a lot of water first, then weigh out some boiling water and add the sugar + reboil to keep too much water from boiling off.
- Also on boiling, use the ceramic pot. The metal small one that I use for Inoko Mochi gets too hot. When I poured it out, the metal was so hot that it insta-caramelized the water.
- The water didn’t totally cook the doumyoujiko. It got too cool too fast.
- Maybe preheat the bowl it’s all going in?
- Maybe a little more water to hold heat better? (not my favorite, alters the composition)
- Maybe keep it on a bain marie or something to keep the heat?
- Do just make the extra mitsu. It’s not a huge food waste, and it helps to have.