Hyōrōgan (Provision Balls)

12 mins
Serves 1
https://www.tastinghistory.com/recipes/hyorogan

Directions

  1. 1Grind or crush all of the ingredients, using a mortar and pestle or a spice grinder for harder ingredients like coix seeds.
  2. 2Grind or crush all of the ingredients, using a mortar and pestle or a spice grinder for harder ingredients like coix seeds.
  3. 3Grind or crush all of the ingredients, using a mortar and pestle or a spice grinder for harder ingredients like coix seeds.
  4. 4Chop the ginseng as finely as possible before attempting to grind it.
  5. 5Chop the ginseng as finely as possible before attempting to grind it.
  6. 6Chop the ginseng as finely as possible before attempting to grind it.
  7. 7Once all ingredients are ground, combine them in a bowl and mix.
  8. 8Once all ingredients are ground, combine them in a bowl and mix.
  9. 9Once all ingredients are ground, combine them in a bowl and mix.
  10. 10Line a bamboo steamer with parchment paper.
  11. 11Line a bamboo steamer with parchment paper.
  12. 12Line a bamboo steamer with parchment paper.
  13. 13Pour the mixture into the lined steamer and spread it out evenly.
  14. 14Pour the mixture into the lined steamer and spread it out evenly.
  15. 15Pour the mixture into the lined steamer and spread it out evenly.
  16. 16Steam over a large pan or wok for 10 to 12 minutes, or until the filling is liquidy.
  17. 17Steam over a large pan or wok for 10 to 12 minutes, or until the filling is liquidy.
  18. 18Steam over a large pan or wok for 10 to 12 minutes, or until the filling is liquidy.
  19. 19Carefully lift out the parchment and pour the filling into a bowl (it will be very hot).
  20. 20Carefully lift out the parchment and pour the filling into a bowl (it will be very hot).
  21. 21Carefully lift out the parchment and pour the filling into a bowl (it will be very hot).
  22. 22Stir the mixture to help it cool down, but do not let it cool too much.
  23. 23Stir the mixture to help it cool down, but do not let it cool too much.
  24. 24Stir the mixture to help it cool down, but do not let it cool too much.
  25. 25As soon as it’s cool enough to handle, roll the mixture into approximately 1 1/2-inch balls.
  26. 26As soon as it’s cool enough to handle, roll the mixture into approximately 1 1/2-inch balls.
  27. 27As soon as it’s cool enough to handle, roll the mixture into approximately 1 1/2-inch balls.
  28. 28Let the balls cool completely before serving.
  29. 29Let the balls cool completely before serving.
  30. 30Let the balls cool completely before serving.

Ingredients

  • 2.33 cups raw sugar
  • 2.33 cups raw sugar
  • 2.33 cups raw sugar
  • 0.25 teaspoon glutinous rice flour*
  • 0.25 teaspoon glutinous rice flour*
  • 0.25 teaspoon glutinous rice flour*
  • 0.25 teaspoon non-glutinous rice flour
  • 0.25 teaspoon non-glutinous rice flour
  • 0.25 teaspoon non-glutinous rice flour
  • 3 tablespoons cinnamon
  • 3 tablespoons cinnamon
  • 3 tablespoons cinnamon
  • 2 slices yam, Japanese yam if you can find it
  • 2 slices yam, Japanese yam if you can find it
  • 2 slices yam, Japanese yam if you can find it
  • 0.25 cup dried lotus seeds*
  • 0.25 cup dried lotus seeds*
  • 0.25 cup dried lotus seeds*
  • 2 tablespoons coix seeds* (Job’s tears)
  • 2 tablespoons coix seeds* (Job’s tears)
  • 2 tablespoons coix seeds* (Job’s tears)
  • 1 inch ginseng root**
  • 1 inch ginseng root**
  • 1 inch ginseng root**

Equipment

mortar and pestlespice grinderbowlbamboo steamerparchment paperlarge pan or wok

Tips

  • For harder-to-crush ingredients like coix seeds, use a mortar and pestle or a spice grinder.
  • Chop ginseng as finely as possible before grinding.
  • Don’t let the mixture cool too much before forming balls, or it will be difficult to shape them.