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- It is not so 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
- To this, you can add 松笠, which can be flavoured with 小豆粉
- 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!
- 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.
