Photo
Recipe
- Make Uiro-Wrapped Balls.
- Color the balls a gentle pink.
- (We used the fuschia color from our gel food coloring set).
- Wrap the uiro around 20g shiro-an.
- Make the indentation.
- Wet a piece of sarashi, then cover the top of the ball with the sarashi.
- Using your pinky, push through the sarashi into the ball slightly biased toward the front. It should look like the flower is opening up to you.
- Fully cover the now-indented ball in Koori-mochi.
- Be sure to use very finely-ground koori-mochi. Using a mortar and pestle works well here. I passed the ground powder through a sieve to catch any big chunks and get a uniform output. (Used the wide-mesh big sieve, the cheap big one that lives in the lazy susan).
- Putting the koori-mochi in a small dish, then rolling the ball in the dish, works great.
- Use a small pinch of the dust to intentionally fill in the indentation. (It won’t fill on its own).
- Handling the now-covered ball as little as possible, place a small ball of yellow-colored konashi into the indentation.
- Touching the koori-mochi makes it flatten and look bad. It loses its nice organic fluffiness.
Notes:
- I used our grey sauce dish thing (slightly larger than the clear glass containers we use for tea) to roll the balls around in. It was sufficiently aggressive that it caused the indentation to close up a little bit while rolling around. Just keep that in mind while pressing the original indentation.
Photos from other angles:
