* Also written 州浜
   * I've seen different recipes, but this seems to remain softer for longer and is easier to make:
         * 50 gr きな粉 (or also 鶯粉)
         * 100 gr powdered sugar
         * 60 gr 米飴
         * 10 gr water
   * Sieve flour and sugar, boil water and 飴, colour; then pour and knead.
   * Either roll out the dough to ~ 4' and stencil out; or shape by hand.
   * To shape the iconic わらび:
         * 12 gr ball
         * Shape into a pointy cone
         * Cut the cone so that one leg is longer than the other
         * Roll in the shorter one, then the longer one.
   * I think it's quite nice for the otherwise boring 花見団子.

{{gallery>:wagashi:suhama}}

===Other recipes===
  * 50 gr きな粉
  * 55 gr powdered sugar
  * 25 gr 求肥
  * 25 gr 水飴
  * 20 gr water

Boil the latter 3 together, pour into the sieved flour and sugar. Then colour and knead.

{{tag>higashi evergreen spring}}