Love the springlike greens with white!
Since it was raining, I did what should only be done in fine weather - made rakugan (Japanese "dry" sweets - mixture of sugar and any of a variety of cooked flours, with just enough moisture to hold together in a small mold).
Powdered sugar + kanbaiko (sticky rice cakes baked at low temp and made into flour) + powdered dried salted cherry blossom = wonderful flavor but too sweet
Trad fine brown sugar (not quite wasanbon but close) + kanbaiko + kinako (toasted soybean flour) = really hard to manage because of the fat content of the soybean flour, seemed uninteresting at first bite, but way too more-ish (not too sweet)
trad fine brown sugar + jonanko (sticky rice steamed, dried, and made into flour) = the perfect melt in your mouth powdery texture (no photo).
I've always used kanbaiko so I was really surprised that jonanko made such a difference.
Sorry photos are not so great, I just snapped a couple to annoy absent son!
