Konpeito

Method

1. 1 Roast the rice flour grains until they form small 2 mm sprouts; these are the core grains onto which the sugar crystals will adhere.
2. 2 Boil sugar with 80 ml of water and a few drops of lemon juice until it reaches 110 degrees Celsius and becomes a thin syrup.
3. 3 Stir the filling in a heated, tilted pan, then drizzle with a small amount of syrup, stirring until completely dry.
4. 4 Each coat of syrup should only be applied after the previous coat has dried; wetting it will cause the granules to clump together instead of growing into spikes.
5. 5 Repeat this process several dozen times a day for 5 days, and the sugar spikes will gradually grow into a star shape.
6. 6 Divide the seeds into three batches and mix matcha or beetroot juice into the syrup of the last batches to add color.

With an appliance

• Air fryer 5 ngày

  Instead of step 1: roast the sprouted rice flour filling in an air fryer at 140 degrees for 4 minutes, toss at the 2nd minute, then let it cool; steps 3 to 5 still require drizzling syrup in layers and air drying for 5 days so that the sugar crystals gradually grow.