- 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.
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.