Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 lb 1.6 oz white bean paste, for the dough
• 2 tablespoons water
• 1.1 oz sugar
• 0.5 oz glutinous rice flour
• food coloring, a little
• 2 paper cups coconut powder
• 10.6 oz white bean paste, for the filling
• 2 paper cups chopped walnuts

Method

1. Spread the dough portion of white bean paste in a pot and cook it over low heat, stirring, until excess moisture steams away.
2. Stir the water, sugar and glutinous rice flour together, add the mixture to the paste and keep cooking over low heat until a pliable dough forms.
3. Mix the filling bean paste with the chopped walnuts, portion it into 1 oz pieces and freeze the pieces so they hold their shape.
4. Tint only half of the dough with food coloring and knead it until the color evens out.
5. Press pieces of colored and plain dough together and roll them gently so the two tones shade into a gradient.
6. Wrap a portion of gradient dough around each frozen walnut filling ball and roll it into a smooth round.
7. Mark petal lines over the surface with a toothpick or thin stick to shape the flower.
8. Roll the finished cakes in coconut powder until they are frosted white all over.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).