Hydrangeas (Traditional Japanese Dessert)

• 2 grams Kanten powder
• 150 ml Water
• 30 grams Sugar
• 1 tbsp Mizuame
• 1 Food coloring (red and blue)
• 1 White bean paste (store-bought)

1. Measure out the ingredients.
2. Dissolve the food coloring in water and set aside.
3. Pour the water into a pot, add the agar powder, and heat while stirring to dissolve.
4. When the agar powder has dissolved, add the sugar and mizuame and dissolve.
5. Simmer slightly (for less than a minute).
6. Transfer Step 3 to a bowl and add the food coloring dissolved in water (add a bit at a time until it reaches your desired coloring).
7. Transfer to a container and let cool to harden.
8. The container should be large enough to allow it to spread to a thickness of about 5 mm.
9. Once it has hardened, remove from the container!
10. !
11. Cut into cubes (I made them into 5 mm cubes).
12. Roll the white bean paste into balls.
13. I didn't bother measuring how many grams per ball.
14. Since they'll be coated in the kanten, take that into account when determining the size.
15. Coat the white bean paste in the kanten and it's done.
16. Attach the kanten your hands or use a cloth.

kanten powder, water, sugar, mizuame, coloring, white bean paste

Taken from cookpad.com/us/recipes/149514-hydrangeas-traditional-japanese-dessert (may not work)