Nerikiri (hand-shaped bean paste flowers)

Step 1: Mix ⅓ oz glutinous rice flour (shiratamako) with 1 ½ tbsp water in a small heatproof bowl until smooth, then stir in ⅔ oz granulated sugar.

Step 2: Microwave for 30 seconds, stir, then 20 seconds more, until thick, glossy and translucent. (Or stir in a small pan over a low heat for 3–4 minutes.)

Step 3: Spread 10 ½ oz smooth white bean paste (shiro-an) in a heatproof dish and microwave in 1-minute bursts, stirring between each, for 4–6 minutes, until it no longer sticks to a clean finger. Or stir it in a non-stick pan over a low heat.

Step 4: Add the hot gyuhi to the bean paste and knead with a spatula until completely smooth.

Step 5: Tear the dough into small pieces on a clean tea towel to cool for 5 minutes, then gather and knead it with your hands until it feels like soft clay. Repeat once more.

Step 6: Roll 5 ½ oz smooth red bean paste (koshi-an) into 8 balls of 20 g. Take 30 g of the dough and tint it with 1 pinch pink food colouring or beetroot powder; leave the rest white.

Step 7: Divide the white dough into 8 and press a small piece of pink into each, then flatten each into a 7 cm disc with the pink in the centre.

Step 8: Wrap each disc around a red bean ball, pink side out, and roll gently into a smooth, slightly flattened round.

Step 9: Press the blunt edge of a knife or a triangular stick into the sides at five evenly spaced points to make petals, then press a small dimple in the centre.

Step 10: Finish each flower with a few crumbs of white dough pushed through a fine sieve, tinted with 1 pinch yellow food colouring or a pinch of kinako, for stamens. Rest 30 minutes before serving; they keep 2 days, covered, at cool room temperature.