Japanese cuisine · Desserts & Sweets

Rakugan

Pressed dry confection made from toasted rice flour and fine sugar that melts instantly on the tongue.

Ingredients · for 8 servings

• 150 g rice flour
• 150 g powdered sugar
• 2 tbsp water
• 1 pinch of salt
• 1 tsp matcha powder
• 1 pinch food coloring (green or pink)

Instructions

1. Toast the rice flour in a dry pan over medium heat for 5–6 min., stirring constantly, until it smells nutty but still stays pale; let cool completely.
2. Sift the powdered sugar and salt into the flour and mix thoroughly so no sugar lumps remain.
3. Divide the mixture into thirds: one part stays white, one is colored green with the matcha, one is tinted lightly with the food coloring.
4. Work water into each portion drop by drop, rubbing it in with your fingers, until the mixture still looks crumbly but holds together immediately when pressed in a fist.
5. Press the mixture firmly into small molds or a springerle mold, level it off and carefully turn out onto baking paper.
6. Let the sweets dry uncovered at room temperature for 2 hr. until firm on the outside, and serve in a box with matcha tea.