• 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.

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