Ingredients (for 20 servings)
(A)
Brown sugar 105g
Granulated sugar 50g
Water 50g
Cake flour 160g
Jōyōko (fine glutinous rice flour) 40g
Baking soda 8g
Koshian (strained red bean paste) 300g
Instructions
① Put (A) in a pot and heat over low heat. Heat without boiling, and once the sugar has dissolved, transfer to a bowl and cool by placing it in water. In another bowl, combine the cake flour and Jōyōko (fine glutinous rice flour made from non-glutinous rice), then strain and add the sugar syrup. Dissolve the baking soda in a small amount of water and add it.
② Mix ① with a spatula. Once the dough gradually comes together, gather it by hand.
③ Divide ② into 15g portions and flatten them. Place a 15g ball of koshian on top, then roll it in your palm while pinching the edges of the dough with the other hand to wrap it and seal the opening.
④ Spray generously with water and steam for 10 minutes in a steam convection oven or steamer.
