I wanted to make spring Japanese sweets, so I thought about it.
It does not use flour, eggs, or soybeans so that even children with allergies can eat it.
I set it to 1 day's worth, but it's a recipe that can make 5 to 6 dishes.
Cut the potatoes to a suitable size and boil them together with the skin.
After boiling, peel off the skin while it is hot and grind it with a masher. (If you use a food processor, it will become sticky, so please do not use it at all costs)
Divide the mashed potatoes into 3 equal parts, color them with Japanese mustard spinach powder (spinach powder is acceptable) and red koji, and add 2 tablespoons of potato starch each and knead well by hand. If you want to add beet sugar, please add it at this time.
Make dumplings in a size that is easy to eat and boil them in boiling water. If it falls apart in boiling water, increase the potato starch.
Expose the boiled dumplings to cold water to remove moisture well.
Stick it on a skewer and you're done!
(We do not use bamboo skewers, we use lollipop paper skewers)
When dumplings are boiled, the color becomes clear, so it is good to feel a little thin.