1. Prepare the paste by mixing the ingredients: kuzu powder, bracken starch, and water. Sieve through a metal sieve used for pureéing into a NAGASHIKAN (deep square tray, Please refer to “WHAT’S THIS”).
2.Prepare the dark syrup. Combine the ingredients (brown sugar, crystal sugar and water) in a pan and boil away about 10 percent. Allow to cool.
3.Heat water in a large pan to about 80C-9mold containing the paste in the hot water. When the paste turns transparent, sink the mold so the paste is covered by the hot water. Remove the mold, and shock the paste in cold water. Remove the paste, which should be set, and cut into 1cm wide strips.
4. Serve the noodles in a bowl of cold water, with the dark syrup in a separate small bowl. Dip the noodles into the syrup before eating.
1.Prepare the agar-agar liquid. Soak the agar-agar in water for six hours. Drain and place in a bowl and add the water. Boil until the agar-agar is dissolved. Add the sugar and stir until dissolved. Pass this through a metal sieve used for pureéing.
2.Place the beans and agar-agar liquid together in a bowl and mix. Place the bowl in a container of ice water. Continue mixing until the liquid starts to set.
3.Pour into a square baking pan and allow to set. Cut into suitably sized pieces.
Mix together in a bowl the bracken starch with a suitable amount of water and pass the mixture through a sieve to remove lumps. Add sugar and bring to the boil over a high heat, stirring thoroughly from the bottom of the pan.
Continue stirring and boiling. When the mixture starts to coagulate, reduce the heat while continuing to stir.
When the mixture has completely coagulated, place it in a square pan and steam the pan over a high heat for an hour. Shock in ice water, and refrigerate.
Sieve together the soybean flour and brown sugar. Use half the mixture to cover a tray. Place the refrigerated dumpling mixture on the flour/sugar mixture, and sprinkle more flour/sugar over the top. Cut the starch dumpling mixture into pieces.