Getanha
Quick answer
- Total time
- 120 min
- Level
- Medium
- Servings
- 20 servings
- Ingredients
- 6
About this dish
Kokuto, the Japanese unrefined cane sugar, goes into both the dough and the syrup, and ordinary light brown sugar will not give the same flavor.
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The baked slab is cut into triangles and dipped in warm syrup, and what clings to the surface slowly works its way into the cut edges. Unlike an iced biscuit, this Kagoshima sweet keeps its coating damp rather than drying it into a shell. The slab rises with baking soda, not baking powder.
Ingredients
Instructions
- 1
Sift 500 g cake flour and 2.5 teaspoons baking soda twice.
Boil the 200 g dough portion of kokuto with 200 ml water for 3 minutes and cool for 20 minutes.
- 2
Mix cooled sugar liquid into flour until no dry spots remain.
With damp hands, spread 1.5cm thick on a lined baking sheet.
- 3
Bake at 190°C for 20 minutes.
When a center skewer has no wet dough, cool in the pan for 15 minutes.
- 4
Boil the 300 g syrup portion of kokuto with 150 ml water for 5 minutes until smooth.
Cut the baked slab into 20 isosceles triangles.
- 5
While syrup is warm, dip each triangle for 10 seconds on both sides.
Rest on a rack 30 minutes without drying the moist coating.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
NPO法人 霧島食育研究会 · Checked: 2026-09-12
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