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Recipe
- 200 gr sugar
- 20 gr 寒梅粉
- 15 gr warm water
➡️ Since I didn't have 寒梅粉, I just parched 白玉粉. Mix with sugar, blend well. 💦 Since you need to adapt with the moisture, keep 100 gr of that sugar-寒梅粉 mix to adjust
- To the remaining 120 gr, add 15 gr of warm water, knead, cover and rest for 30'.
- Divide, colour and knead.
🎨 I used natural powders this time: sandalwood, hibiscus, turmeric and matcha. Apart from sandalwood, they worked reasonably well!
Use
- 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!
Sources
- It is not so hard to make.
- 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.
