Iiyachi (Glutinous Rice, Millet, and Azuki Cakes)

Rinse 400g glutinous rice and 100g glutinous millet separately until the water runs clear.

Soak both grains in 1000ml of the 3000ml water under refrigeration for 4 hours, then drain and discard the soaking water.

Rinse 100g azuki beans, place them in a large pot, and add the remaining 2000ml water.

Bring to a boil, lower to medium, and cook for 15 minutes until slightly tender but not split.

Add the soaked glutinous rice and millet to the azuki pot and boil for another 20 to 25 minutes, stirring occasionally to prevent sticking. When all three grains crush easily between the fingers, pour into a fine colander and drain off the hot water completely.

While the grains are hot, transfer them to a wide sturdy bowl.

Use a large wooden paddle to press the mixture against the bottom and fold it repeatedly for about 8 minutes, crushing some grains until the mass becomes sticky and cohesive.

Wash 8 Japanese banana leaf sheets, pat them dry, and hold each side over hot steamer vapor for 30 seconds to soften.

Divide 1 tablespoon neutral oil among the inner surfaces and brush it into a thin film.

Divide the grain mixture into 8 portions and use the oiled leaves to shape each into a round cake about 9cm wide.

Keep them on the leaves, arrange in one layer in a steaming basket, cover, and steam for 20 minutes. Serve piping hot, or cool leftovers and refrigerate within 2 hours.