Higashi

Method

1. 1 Roast the glutinous rice flour in a dry pan for 8 minutes over low heat until fragrant without turning yellow.
2. 2 Mix the roasted soybean powder with wasanbon sugar and kinako roasted soybean powder, then sift through a fine sieve twice.
3. 3 Add water little by little and mix until the mixture is just moist enough to be easily squeezed together.
4. 4 The key is to have just the right amount of moisture; too much water and the cake won't separate from the mold.
5. 5 Divide the mixture into blocks and dye them in light colors using matcha and beetroot juice.
6. 6 Press the block into the wooden mold, then tap it out and air dry for 12 hours in a well-ventilated area.