ホモテナシ

• 125 gr 白玉粉
• 250 gr water
• 250 gr sugar

➡️ Mix 白玉粉, sugar and water in pot. Let stand a bit, then heat and stir until it's sticky. This doesn't take too long, maybe 5'. I've seen one recipe that then continues to add 38 gr of glucose syrup, but I think it works well without.

🎨 Add colourings now, if needed (beet juice, for example, or 抹茶)

➡️ Scoop onto potato starch, dust with some more and wait some 5' a bit to cool down. This is important, the 求肥 will firm up considerably when cooler and will be much more coöperative.

🥶 Can be frozen, wrapped airtight in cladwrap.

• Used in the 花弁餅 at New Years, but also, for example, in cinnamon-flavoured 八橋 (see here)
• You can also a small portion to the 練り切り dough!