Seasonal Pressed Sugar Confections — Higashi
Traditional Japanese dry wagashi, delicate pressed sugar and rice flour confections shaped in seasonal wooden moulds — flowers, leaves, and cranes — served with ceremonial matcha.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Sift wasanbon and joshinko together, breaking up lumps. Add water drop by drop, kneading between each addition until mixture feels like damp sand. Divide into portions, knead food colouring into each until evenly distributed. Wrap unused portions in cling film. Dust wagashi moulds generously with potato starch, tapping out excess.
Build
Press a small portion of sugar mixture firmly into each mould cavity, filling completely and smoothing the surface flat with a palette knife. Room temperature, no heat required.
Finish
Hold mould over a clean tray and strike firmly against your palm to release the higashi. It should fall out cleanly in one piece with all mould detail intact. Arrange on a tray.
Rest
Dry higashi at room temperature for at least 1 hour until the surface is dry to the touch and confections have firmed completely.
Plate
Arrange dried higashi on serving trays and serve with freshly whisked ceremonial matcha.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.