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- 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.
