The 淡交テキスト originally asks for a few ingredients that aren't readily available in CH:

• 50 gr 頭道明寺子
• 20 gr sugar + 90 gr water as syrup
• 75 gr 白あん as 中あん
• 氷持ち to cover

➡️ Just mix 道明寺子 with hot syrup, let it sit for 5', then form. Use a hand syrup for shaping.

So I used Reisflocken instead of the 道明寺子, which you find in the baby food section and while it tasted like rice glue to me, according to KM this is what the 粉雪 are supposed to taste like. With the Reisflocken, however, you need a bit more syrup, I used 135 gr water + 30 gr sugar for 50 gr rice flour. It gets a bit clumpy, so make sure to sift the flour first and mix thoroughly with the syrup. I would also add some vanilla powder.

Instead of the 氷持ち, I used blitzed spring roll rice sheets mixed with some sugar; which worked quite well. I have some isomalt in my cellar waiting to be used instead next time.

In the 淡交テキスト they also have an image of such a 粉雪 being squished a little bit, three sugared black beans being placed on top and some gold leaf. I think that looks very pretty!