Rakugan

What to get ready

• Glutinous rice flour 480 g
• Powdered sugar 440 g
• Matcha green tea powder 16 g
• Beetroot 60 g
• Orange blossom water 32 ml
• Salt 4 g

Method

1. 1 Roast glutinous rice flour in a dry pan for 8 minutes until fragrant but still white; this is the kanbaiko flour used in rakugan.
2. 2 Mix the roasted flour with the powdered sugar, then sift twice to make the mixture very smooth.
3. 3 Spray a fine mist of orange blossom water mixed with a little water, then mix until the dough can be formed into a ball but remains crumbly when squeezed.
4. 4 The right amount of moisture is the only condition for pressing the dough: if it's too wet, the dough will stick to the mold; if it's too dry, the dough will break when tapped.
5. 5 Divide the dough into three parts, mix matcha and beetroot juice into two parts, then press each part firmly into the wooden mold.
6. 6 Remove the cakes from the mold and place them on a tray, then air dry them in a well-ventilated area for 12 hours until they harden.