ホモテナシ

It's 金団 pressed into layers into the 流し器. It's not originally my recipe (original uses flowers), but I think with the bird picking through the fields, it's quite nice.

For 15 small or 12 bigger pieces:

• 150 gr こし餡 (make sure it's very dry!)
• 3 gr みじん粉 (could be omitted or substituted with normal flour, I guess)
• 5 gr cacao powder (my addition, but I think it's very nice)

Mix and knead in baking sheet, then 金団 (looks better if it's thicker strips, I guess). Place into 流し器 lined with baking sheet. Sprinke with 5 gr toasted, roughly chopped pine nuts. Flatten slightly with the inset. Freeze for 30'.

• 160 gr 白あん
• 3 gr みじん粉
• 1 gr 抹茶

Mix あん and 粉, then put 10 gr aside. Add 抹茶, mix and knead. I think it might look nice to 金団 this finer, then work in and sprinkle with some sesame seeds. Use remaining 10 gr rolled out for the “sparrows” (might be nice if slightly coloured)