Minazuki Wagashi ( the Japanese sweet to eat in June)
I have talked a little about minazuki in a previous post but I thought you might like to try making this Japanese wagashi for yourself. It’s really easy to make with a few ingredients. This wagashi is traditionally eaten on June 30th to ward of evil, ill health and bad luck for the second part of the year. The colour of minazuki is said to resemble ice to cool you from the hot summer heat.
This makes x4 triangle pieces.
You will need a square container around 4×4 inches and something to steam the wagashi in (I used a bamboo steamer)
You will also need:
15g of kuzu root ( if it is not in a powder and more in chunks crush into a powder)
15g of glutinous rice flour ( the kind for making dango )
30g of sifted plain white flour
30g of unrefined caster sugar
100ml of water
x1 can of sweet red beans
Combine the kuzu powder and dango flour then add a little of the water to make a paste, then add the rest and mix together. Then add in your flour and sugar and mix to combine.
Fill your container with water and tip it out ( this will just stop your wagashi from sticking ) then fill your container with your mixture, keeping a few tablespoons for later.
Place your container in a steamer and steamer over simmering water for about 20 minutes.
After this time take out your container from the steamer and add around 3/4 of the can of your sweet red beans to the top, spreading them out. Add the few spoonfuls of remains mixture you saved over the beans and pop back in the steamer for a further 10 minutes. Remove and allow to cool in the fridge. I then cut the wagashi while it was still in the container into x4 triangles and eased out the first piece, once you have one out the others are easily removed. I wouldn’t recommend tipping it upside down as you may spoil the look of your minazuki.
There you have it. They are nice enjoyed with a matcha tea you could even dust the top with matcha or kinako if you like.