Glenn A. Sorei Pereira
Powered kanten 12g
Water 600 cc (2.4c)
Granulated sugar 700g (25oz)
Light corn syrup 80g (3oz)
Limoncello 4 tbs
Blue food coloring 3 drops
Nagashikan (lined mold) 5 ½" x 6"
Kinpaku (gold leaf) a few sprinkles on each sweet
Place kanten and water in a heavy bottom pan and cook over low/medium heat until it reaches a light boil. It is important to stir continuously.
Add sugar and stir until dissolved and once again bring to a light boil. Add corn syrup and continue to stir. Once again bring to a light boil. Turn off heat and add limoncello and coloring.
Ladle hot mixture into nagashikan that has been rinsed in cold water. Bubbles or residue that form on top can be removed by running a piece of Japanese washi paper over the top. Let cool at room temperature until solid. Remove from nagashikan and cut length into thirds. Cut each third into fifths with serrated tofu knife. Refrigerate to chill and sprinkle with kinpaku before serving. Makes 15 sweets.
This sweet was designed by Midorikai alum Glenn A. Sorei Pereira
of Boston, MA, for the 40th Midorikai Reunion tea in Honolulu,
Hawaii on July 19, 2010. Hounsai Daisosho named the sweet midori
no hoshi (green stars).
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