Higashi – Rakugan

sugar 30g
water 2ml
mijin-ko(kanbai-ko) 20g
food colouring as needed
katakuri-ko as needed

• Mix sugar and water. water measure will vary depending on humidity
• colour should be added in water before mixing with sugar
• add mijinko to and mix powder with hands til the dough holds marks of fingers.
• fill firmly ceramic or wodden molds dusted with katakuri-ko and tap the sweets out of the mold.