Kobai-ko (17kg) is a rakugan flour (kanbai-ko) made by steaming, toasting, and then grinding glutinous rice. Characterized by its distinctive toasty aroma and refined sweetness, it is a material long used in the world of wagashi for rakugan, uchimono, and higashi (dry confections). With the uchimono technique of mixing it with sugar and pressing it into molds, you can create beautiful molded confections. It is also prized as a higashi for the tea ceremony.
