Photo
Recipe
For the kanten, used the Kingyokukan recipe from one of the books.
Notes
- 4cm thickness works well. So you really need a 4.5cm tall nagashikan.
- Use the finer wavy cutter, not the coarse wavy cutter
- 25g ball of shiro-an (not konashi)
- Ball should be slightly oblong, then centered on the kanten and rolled.
- Don’t squish the ball once it’s in the kanten. It’ll look like a tube of toothpaste and be bad. Keeping it mostly ball-like is nice, gives the sweet some volume.
- Overlap some of the sweet on the bottom, maybe a centimeter or two. See side photo below.
- Sweet expels water fast, so probably make the day-of.
To try next time
- Konashi? instead of shiroan?