Preparation:

Break up any chunks in the brown sugar, and mix with 1 Tbsp water and the white sugar in a small saucepan. Heat on low until sugar is melted, let cool.

Mix baking powder with 2/3 tsp water, then add to the sugar mixture.

Sift flour then add to the liquid. Knead into a log (using more flour if needed), divide into 12 pieces.

Make 12 little balls with the koshian. Take each piece of dough and stretch it out, put a ball of koshian in the middle and wrap it into a ball shape. Put each ball on a piece of 1"/3cm square wax paper.

Steam in a steamer lined with a dishcloth for 12-15minutes over boiling water.

Koshian Preparation:

Wash beans well. Simmer with 4 cups water about 40-50minutes. Add water if needed to keep the beans covered. When you can squash a bean easily between your fingers, drain the beans and mash them.

In a mesh basket (preferably bamboo :-) over a large bowl, strain the bean mixture in batches by pushing through the mesh under running water (the idea is to leave the bean skins in the basket).

Put the liquid you strained into a linen/cotton bag (a jelly bag seems like it will work... says about 25cmx25cm or 12"x12"), and squeeze out the water with your hands by twisting the bag.

Have a large bowl of water, and knead the bag in the water (this is to get the bitterness out) changing the water several times. Squeeze the water out at the end as much as possible.

Add an equal Amount of sugar into a saucepan with the bean paste from the bag. Mix with a wooden spoon and knead over low heat (careful not to burn it). Add salt and mix to desired "stiffness".

Another variation, instead of just adding sugar, make a sugar syrup first with an equal Amount (weight) of sugar, 40% water, and 1% salt. Then add the bean paste and mix well over low heat.

White "an" can be made the same way using white beans. Change the water during the inital boing 2-3 times to make sure the beans stay white. Also, very important in the last step not to start burning!

Servings: 12
Source: Aiko Pinkoski
Submitted by: Recipe Group Member
Date: Mar 19, 1997

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