Pagoda Flower (Large)

Pagoda Flower (Large)

Ingredients

White bean paste, shiratamako (glutinous rice starch), kanten (agar) powder, water, sugar, trehalose, starch syrup, red bean paste, gardenia pigment powder (natural food dye)

Best eaten within

3 days

Keeping instructions

Refrigerate for 3 days or freeze for 7 days

Weight

Approx. 205g each

Wagashi size: about 8cm in diameter x 5.5cm in height
(Purely handmade, error values retained.)
The outer box is about 12 cm in diameter x 7.5 cm in height

NT$1,365

Made from nerikiri, using a marubo (round stick) to push out layers from deep to shallow. I personally imagine that there is a Buddha statue living in each petal stacked into a tower, hence the name!

 

May the Buddhas and Bodhisattvas protect all mankind, and hope that in the future world, everyone will have correct faith and righteous thoughts, there will be no wars and disputes, no disasters and sufferings, and a world of peace and joy will be achieved.

-"Wagashi Magic Manual" Emily Wu Huijing, 2021

 

 

Things to note:

  • Buddha-gashi is a Jonamagashi made with bean paste. It will easily dry out when exposed to the air. Therefore, it is recommended to keep it in the original transparent packaging box during the process of offering to Buddha. Please make sure the transparent cover is tightly closed to avoid water loss.
  • In order to avoid collision damage during transportation, the bottom of the Buddha-gashi is fixed with a plastic three-prong bracket. If you need to move the Buddha-gashi, please remove or cut off the bracket from the outside of the bottom of the box when the Buddha-gashi is in a semi-frozen state before taking it out of the box.
  • It is recommended that the Buddha-gashi be kept at room temp. for no more than 2 hours and consumed on the same day.
  • Color deviations may occur due to various reasons such as hand dyeing, photography, and individual computer settings. Therefore, the pictures are for reference only, and everything is subject to the actual product.