ホモテナシ

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This is a general recipe for pressed sugar sweets, so what shape you put it in is what makes it seasonal. I have some 松笠 (for example, to link it to the 吹き寄せ) moulds, and they look quite pretty. This is the 淡交テキスト recipe, which adds あん — something that most recipes leave away.

👆 The sweets dry out pretty quickly, so best to seal them airtight!

• 100 gr powdered sugar (ideally with some flavour, like 和三盆 or blitzed brown sugar, if the colour is admissible). The original recipe recommends 4:1 mix of 和三盆 to normal powdered sugar.
• 40 gr あん. The colour doesn't matter too much, for the 松笠 I used ねりあん and the colour was acceptable.
• 30 gr 寒梅粉

➡️ Mix everything, crumble with fingers, then push through a sieve.

Experiments