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--- unpei [25.11.2025:1631] – created aequivinius
+++ unpei [28.08.2026:1232] (current) – aequivinius
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-   * It is not so [[https://www.youtube.com/watch?v=_2TPuZWznyo|hard to make]].
-         * 100 gr sugar, 10 gr warm water, 10 gr 寒梅粉. Rest for 30', add food colouring and knead.
-➡️ Since I didn't have 寒梅粉, I just parched 白玉粉. I managed to get it more or less right, but it was a bit of a struggle. So next time, I'd parch 白玉粉, then blend it with plain sugar, then add moisture. As for colours, I'd prefer to use powders next time.
-   * Usually served on a 手箕 tray, but a plain one can also look very pretty
+===Recipe===
-   * To this, you can add 松笠, which can be flavoured with 小豆粉
+   * 100 gr powdered sugar
-   * When serving, you could say 「〇個ずつお取りください」(こ). The guests then try to make sure not to take more than one of each kind, duh!
+   * 15 gr 寒梅粉
-   * 千: //Icho (gingko leaf)// sweets. Sugar cakes colored and pressed to resemble the golden glory of the gingko leaf in autumn. LEFT: //Shimeji// (mushroom) sweets. Sugar cakes colored and shaped like mushrooms.
+   * 15 gr warm water
+Knead, colour if needed and wrap in plastic wrap. Rest for 2 hours, knead again!, then roll out between two plastic wrap sheets and proceed to shape.
+👉 Original recipe wants 上白糖, but I think here powdered is fine. Can't be granulated sugar though.
+TT recipe is, resting only for 30'
+   * 100 gr powdered sugar
+   * 10 gr warm water
+   * 8 gr 寒梅粉
+===Uses===
+   * To make [[fukiyose|吹寄せ]] or [[chiyomusubi|千代結び]]
+   * Or even the {{ruby|観世水|かんぜみず}} (colouring the dough light blue, rolling it out to 1 mm and making 1 ╳ 10 cm strips, rolling them up with a chopstick).
+👉 The dough needs to be really thin and absolutely use powdered sugar, lest it looks quite unelegant (see below).
+{{ ::wagashi:kanzemizu.jpeg?200 |}}
-{{ ::ichohigashi.png?200 |}}

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