Kizatou (生砂糖) is a Higashi that can easily be shaped or pressed.

Ryakubon

Japanese

English

Alt 1.

Alt 2.

Alt 3

Funto

Powdered sugar

100g

100g

100g

Kambaiko

Mochi rice flour

15g

27g

50g

Katakuri-ko

As needed

Hot water

10cc

20ml

2 tbspoon

Oil (optional)

1-2 drops

  1. Mix the sugar and the flour.
  2. Gradualy add hot water and mix
  3. Knead mixture until smooth and pliable.
  4. Add color if desired.
  5. Cut and shape.
    1. roll it to a flat sheet, use a small cooki cuter to make shapes
    2. roll it to a flat sheet, cut strips and roll them up as a coil
    3. sculpt them.

The three alternative are recipes that I have found called either Fukiyose or Kizato.


CategoryRecipe

chado: Higashi/Kizatou (last edited 2014-08-16 18:27:04 by StigSandbeckMathisen)