Decchi-yokan ｜ Our Regional Cuisines

1. Soak the bamboo skins in water.

2. Add water little by little (around 50ml) to the smooth red bean paste to make it softer.

3. Sift the wheat flour into the red bean paste, mix well, and divide into four equal parts.

4. After wiping the water off the bamboo skins, split the edges of the skins for the strings and spread 1／4 of the red bean paste on the center of each skin.

5. Fold the bamboo skins to wrap up the bean paste dough and tie them with bamboo strings.

6. Put the bamboo skins holding the bean paste dough in a steamer, and after boiling, steam for about 15 minutes.

7. When they are steamed, lightly put weights on them while they are still hot to flatten them.

8. After cooling down, cut the yokan and serve.