The Japanese eat these sweet sticks as a light snack with numerous cups of hot green tea, though black or cinnamon-and-clove-spiced tea would be nice, too. Served with ice cream or fruit sherbet, these sweet sticks make an interesting dessert for a Western or Oriental meal.
Put the honey, salt and warm water into a bowl and stir until well blended. Add the egg and continue to stir until the mixture is well combined.
Combine flour and baking powder and sift it into the egg mixture, a little at a time. Stir to blend well after each addition. When all the flour has been added, form the soft dough into a ball and turn it out on a floured board. Knead the dough until it is satiny and smooth. Roll it out evenly to
Fry these in 4–5 batches in deep oil, using medium-low temperature (325–350 degrees F.) for best results. The sticks should puff but not color at first, and the oil will be quite foamy. Fry for 2–3 minutes, or until golden brown and cooked through. Test a stick by cutting it in half; the inside should be dry. Drain the sticks well on paper towels before spreading them out on a cookie sheet.
Combine the brown sugar and
For a tasty variation, knead
© 1986 Elizabeth Andoh. All rights reserved.