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1
Rehydrate the kikurage mushrooms in water.
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2
Make the syrup.
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3
Place the ingredients together on the burner, bring to a boil and reduce the heat to low, cover with a lid, boil for 3 minutes, and remove from the burner.
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4
Stew the Chinese wolfberries, raisins, and white kikurage mushrooms in the syrup, let cool, and then chill in the fridge.
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5
Combine the soy milk with the shiratama flour, mix well, and let sit for about 15 minutes.
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6
Add water a bit at a time and knead until smooth once the soy milk is blended in.
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7
Make sure not to add too much water.
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8
Try to make a ball.
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9
If the sides collapse, then you used too much water.
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10
Add more flour and knead some more.
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11
Separate 40%, divide that amount in half, and shape into ovals as shown in the photo.
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12
Stick the bottom halves together as shown in the photo.
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13
Taper the ends that are stuck together, and make a plump heart.
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14
Dip your fingers into water once the surface has dried, and replenish the moisture.
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15
Place the heart onto the middle finger of your left hand, and taper with your thumb and index finger.
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16
It will become round when boiled, so make it as sharp as possible.
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17
Line up the hearts with space between each one, and let harden in the fridge for about 20 minutes.
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18
You don't need to cover them with plastic wrap.
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19
I used a supermarket plastic tray in the photo.
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20
Place into a plastic storage bag etc after they harden, and you can freeze them.
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21
Boil right before serving.
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22
Bring water to boil in a pot, and boil the shiratama flour hearts.
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23
Take them out into cold water once they float to the surface, and let cool.
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24
This is what it should look like after boiling.
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25
Pile them up, but taper beforehand for a cool effect.
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26
Serve together with washed and skinned lychee berries , shiratama flour hearts, the syrup from step 3, white kikurage mushrooms, raisins, and Chinese wolf berries.
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27
Top with pine nuts for the finishing touch.
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28
The photo shows one serving with 4 lychee berries, and 10 hearts.
