Sweet Desserts

Konashi is a kneaded sweet bean paste made by mixing

koshian (smooth red
bean paste) with flour. It is steamed and kneaded allowing it to be formed into
various shapes.

Ingredients:
white koshian (sweet smooth bean paste) 300gm (10.6oz) (a little harder than for the centers)
flour 30gm (approx. 3T)
mochiko (sweet rice flour) 3gm (approx. 1tsp)
granulated sugar 15gm (approx. 1/2oz)
mitsu (sugar water syrup)
white koshian (sweet bean paste) 200gm (7oz) for centers
food colorings

Preparation:
For the mitsu - (This sugar water syrup can be made in advance and kept in the refrigerator.)
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 going 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.

One recipe makes approximately 10 to 12 sweets.

To make chrysanthemum shaped sweets,
prepare light yellow, or other suitable colored, konashi.

Wrap about 30gm (1oz) konashi around a 15gm (0.5oz) ball of white an (sweet bean paste).
The finished shape should be slightly flattened and not round like a ball.
Using a small piece of wood with a sharp edge (like a kamaboko [fish cake] board),
press the pointed edge into the center of the konashi.
Rotate the sharp edge of the board to the far outside surface creating an indented line.
Do this many times around the sweet so you create the shape of a chrysanthemum.
A little white an that has been pressed through a fine sieve can be placed in the center of the finished sweet.
(You can make a little indentation in the center of the sweet with your finger before placing the an in.)

One recipe makes approximately 10 to 12 sweets.

Kudzumochi are chewy cakes made of kudzuko. Kuzuko is the starch powder made from kuzu or kudzu plant root. It's used for thickening sauce or making cool desserts in Japanese cooking. Kudzumochi are semi transparent and often served with kuromitsu (brown sugar syrup) and kinako (soy bean flour).

Mochi is a after meal desserts for the japanese,Ichigo daifuku is basically strawberry in a mochi.

Daifuku was originally called Harabuto mochi(腹太餅), which means one can fill up his stomach by eating it, (hmm, probably because of the generous amount of filling and the glutinous rice dough?).

Later, the name was changed to Daifuku mochi(大腹餅, big belly rice cake). Since the pronunciation of Fuku(腹, belly) and Fuku(福, fortune) is the same in Japanese, the name was further changed to Daifuku mochi(大福餅), and eventually it is known as Daifuku(大福, big fortune).

For the standard mochi skin you need

100g Shiratamako/Mochiko - Glutinous Rice Flour (3.53 oz)
2 tbsp Sugar
95-100ml Water (3.21-3.38 u.s. fl oz)

For the fillings you need

Katakuriko -Potato/ Katakuri Starch (for dusting)
150g Anko - Sweet Red Bean Paste (5.29 oz)
6 Strawberries (15g/0.53 oz per piece)

First remove leaves from strawberries.

Divide Red Bean Paste into 6 equal portions
Rolling them into balls.


Place strawberry in the center of Red Bean paste,
by pressing down the red bean paste
encasing the strawberry.
(place on a plate,cover with plastic wrap and set aside)

Dust baking dish with corn starch.

In a bowl, mix Glutinous Rice Flour & sugar with water.
Place into steamer,steam for 15 mins.

Scrap the mixture, onto the baking dish.
Knead to form dough of sixs,make into balls flatten.

Wrap the fillings in the center of the dough.

Ida takimasu!

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