Photo
Recipe (from Glenn)
Yield
Two nagashikan. (Halve recipe below for one nagashikan).
Volume
Half recipe is about correct for our larger nagashikan. For reference, scaling by 350g koshian + adding a pound of cut peaches also is correct for our larger nagashikan.
Ingredients
- 12g powdered kanten (three 4g packages)
- 180g sugar (light brown sugar is preferred)
- 900g water
- 900g koshi-an
- One capful of vanilla extract (optional)
Scaling this down by 360g (ie one pack of koshian)
- 4.8g kanten
- 72g sugar
- 360g water
- 360g koshi-an
Preparation
- Melt kanten in water until bubbles.
- Add sugar and heat until bubbles.
- Add bean paste and stir until smooth.
- Once boiling, continue stirring and boiling for another 1-2 minutes.
- Pour into wet nagashikan.
- Once set, cut into desired shape.
Keep in refrigerator and serve chilled.
Variations
Koshi-an can be substituted with:
- Shiro-an
- Purple sweet potato
- Orange sweet potato
- Chestnut paste
When using shiro-an, any extract may be used, as well as food coloring.