Photograph of the finished Higashi

Japan · Bánh đường khô ép khuôn Higashi

Higashi

40 min Hands-on time + 12 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Wasanbon fine sugar Wasanbon fine sugar 560 g
  • Photograph of Glutinous rice flour Glutinous rice flour 240 g
  • Photograph of Matcha green tea powder Matcha green tea powder 16 g
  • Photograph of Beetroot Beetroot 100 g
  • Photograph of Salt Salt 4 g
  • Photograph of Kinako roasted soybean flour Kinako roasted soybean flour 120 g

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.
Start cooking