The head of the water (water otter), also known as the narcissus taro, is transparent and suitable for immersion in ice water and fruit. It is mainly made of Kudzu powder, so it is also called Ge Shutou. If the arrowroot powder is not good, you can use any starch instead, such as potato starch, corn starch and the like, the skin will be more transparent than the arrowroot, like water drops, very suitable for summer. * Everyone reacts to the opacity of corn starch - you may only use Japanese chestnut powder, which is potato starch. Some Japanese friends have told me that you can try to reduce the starch ratio and add a little fish gelatin powder, which will be more transparent.わらび で で る, まんじゅう まんじゅう ^ ^ ♪ from: http://cookpad.com/recipe/2258531 step translation has a slight change in order to understand
Pour water, arrowroot, and sugar into the pot
Keep on a small fire and stir until it becomes a transparent sticky paste like the one. Turn off the fire.
In a container with water, pour 2 into a little bit, and divide the red bean paste into 10 equal parts into balls. Put 20g in each bowl.
Pour 2 into the top of the 3, fill the bowl, then shake it a little to fill the unfilled holes, let it cool down (can pour cold water in the pan, accelerate cooling)
After cooling down, you can easily release the mold by putting a little water on the bowl, and buckle it on the small plate to finish~
Another method is to put the skin in the plastic wrap that is stained with water, then put the bean paste and then pack it and let it cool.
The wrinkle of the wrap film is more rounded.
The water hoe made from potato starch or corn starch has a higher transparency.