Omogashi – Konashi

400g White Koshi-an
30g Flour
10g Mochiko
40g Sugar.

Sift the flour in to a pot, and mix it with the an. Then put the an in small lumps on a damp pice of cloth in a steamer. Steam it for about 15 minutes. While it is still hot mix it togeter with the sugar, but ad the sugar in small portions.

When making a omogashi you should estimate at least 20g konashi and 15g koshi-an for each sweet. This makes a sweet in the smaller end of acceptable.