Hanamidango

Thanks to K & S, Kat, who kindly translated this recipe for me, and whom I'm so grateful to, I can make my own Hanamidango. =] Here's the recipe. Have fun!!!

Hanami-Dango

Ingredients:
160g jyoushinko (rice flour)
40g shiratamako (glutinous rice flour)
50 sugar
2 tablespoon water
200ml hot water
10g boiled yomogi (mugwort)
red food coloring
sugar water

Directions:

1. In a bowl, mix shiratamako with water. Add jyoshinko and sugar. Add hot water a little at a time, mixing and kneading. The mixture should be a soft as your earlobe.

2. Wet a dish rag and put it at the bottom of a steamer. Break up the mixture you made in step 1 and wrap in the dish rag, steam for 25 minutes.

3. Take the steamed yomogi and put it into a mortar and grind until pasty.

4. After the 25 minutes, take the mochi out and split into thirds.

5. Mix a third with the yomogi, and another third with red food coloring (just use a drop or to to get the pink color), leaving one third white.

6. Break each color into 8 pieces, put some sugar water onto your hands, and roll into balls. Using a bamboo skewer, put one yomogi, one white, and one pink mochi onto it.
   

7. Idakamasu!!!