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LINKS TO INGREDIENTS & EQUIPMENT**
Dried Lotus Seeds: https://amzn.to/3lG4ImE
Coix Seeds: https://amzn.to/3PDjk3Z
Korean Ginseng Root: https://amzn.to/3wCZZsg
Glutinous Rice Flour: https://amzn.to/3lyEhQ3

LINKS TO SOURCES**
Rodanshu - https://trc-adeac.trc.co.jp/Ht....ml/ImageView/2421605
Nyri Bakkalian - https://www.listennotes.com/po....dcasts/friday-night-
The Bensenshukai: https://amzn.to/3yRY4BE
True Path of the Ninja: https://amzn.to/389xN70
The Secret Traditions of the Shinobi: https://amzn.to/3lTl4J7

INGREDIENTS & RECIPE
2 ⅓ cup (450g) raw sugar.
¼ teaspoon (1g) glutinous rice flour
¼ teaspoon (1g) non-glutinous rice flour
3 tablespoons (19g) cinnamon
A couple slices or (19g) yam
¼ cup (19g) dried lotus seeds
2 tablespoons (19g) coix seeds
An inch or (1g) Asian ginseng root

1. Crush all of the ingredients and mix together.
2. Line a steamer with parchment and add the mixture. Steam for 10 to 12 minutes or until the mixture has melted. Carefully remove the mixture and pour into a bowl.
3. Stir until the mixture is cool enough to handle, but don't let it cool so much that it becomes difficult to shape.
4. Shape the mixture into small balls then place them on parchment to fully cool and dry.

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza | IG @worldagainstjose

PHOTO CREDITS
Katayaki: Miyuki Meinaka, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons

MUSIC CREDITS
Ishikari Lore by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Source: http://incompetech.com/music/r....oyalty-free/index.ht
Artist: http://incompetech.com/

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