white koshian (sweet smooth bean paste) 300gm (10.6oz)
shiratamako 5gm (approximately 2tsp)
(Note - mochiko (sweet rice flour) can be substituted.)
mitsu (sugar water syrup)
white koshian (sweet bean paste) 150gm (5¼ oz) for
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 nerikiri - Mix the shiratamako
with the water. Try to break up any small lumps. Then add the
300gm bean paste and mix very well to incorporate the shiratamako.
Divide into 6 pieces and place the pieces on a microwave safe
plate. Do not cover. Microwave on high for about 1½ minutes.
Take out, check the texture and microwave for another minute or
so. (Note - Microwave ovens operate at different temperatures
on the high setting so the cooking time many vary.) When ready,
place in a bowl and mix well with a wooden or bamboo spoon. Some
of the syrup can be added and mixed in if on the dry side. The
finished dough should be pliable.
To make chrysanthemum shaped sweets, prepare
pink, or other suitable colored, nerikiri. Wrap about 30gm
(1oz) nerikiri 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. Make an indentation in the center. Using
a small piece of wood with a sharp edge, (like a kamaboko
[fish cake] board), create the impressed lines by rotating the
sharp edge of the board back and forth on the surface. Do this
many times around the sweet so you create the shape of a chrysanthemum.
A little yellow nerikiri bean paste that has been pressed
through a fine sieve can be placed in the center of the finished
sweet. Other autumn sweets can be made by using different colors
One recipe makes 10 sweets. The recipe can
also be cut in half.
(Note - If you don't have a microwave oven,
the dough for the outside can be steamed in a cloth lined steamer.
Make the koshian for the outside a little drier than usual
as the steam will make it a little softer. Steam over medium high
heat for approximately 10 - 15 minutes.)