Nerikiri Wagashi | japanese cake | wagashi | japanese sweets | traditional japanese food | kashi | Hungry World Food Recipe

Wagashi are traditional Japanese confections often enjoyed with tea. These sweets are known for their artistic presentation and delicate flavors, usually made from ingredients like rice flour, sweet beans, and fruits. Here's a recipe for Nerikiri Wagashi, one of the most common and visually stunning types of wagashi.

Nerikiri Wagashi Recipe

Ingredients:

• 150g shiro-an (white bean paste)
• 50g gyuhi (a type of soft mochi made from glutinous rice flour)
• Food coloring (optional, for design)
• Cornstarch (for dusting)

For the Gyuhi (mochi dough):

• 50g shiratamako (glutinous rice flour)
• 50ml water
• 10g sugar

Tools:

• Fine mesh sieve (to smooth out bean paste)
• Rolling pin
• Food-safe brushes (for coloring)
• Small sculpting tools or a knife (to shape and design)

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Instructions:

1. Prepare the Gyuhi (Mochi Dough):

• In a bowl, mix shiratamako and water until the flour is dissolved.
• Add sugar and stir well.
• Microwave the mixture for about 1 minute, stirring halfway through, until it forms a sticky dough.
• Cover with plastic wrap and set aside to cool.

2. Prepare the White Bean Paste (Shiro-an):

• If your shiro-an is store-bought, it may be a bit too stiff. Use a fine mesh sieve to pass the bean paste through to create a smooth, pliable texture.
• If making from scratch, you can blend cooked white beans (such as lima beans or cannellini) with sugar and a bit of water until it reaches a smooth consistency. Cook on low heat until thickened, then pass it through a sieve.

3. Combine the Gyuhi and Shiro-an:

• Take the cooled gyuhi and knead it together with the shiro-an. This mixture will become the base for your nerikiri dough.
• Knead until smooth and pliable. If it's too sticky, you can lightly dust your hands with cornstarch.

4. Color the Dough:

• Divide the dough into smaller portions, depending on how many colors you’d like to use.
• Add a small drop of food coloring to each portion and knead until the color is evenly distributed.

5. Shape the Wagashi:

• Using your hands or sculpting tools, shape the colored dough into flowers, leaves, or other intricate designs inspired by nature.
• You can use small molds or your hands to press the dough into shapes, and use food-safe brushes for finer details like petals or veins.

6. Final Touches:

• Once shaped, let the wagashi sit for about 30 minutes at room temperature to firm up slightly.
• Serve with a cup of green tea, such as matcha, for the full traditional experience.

Tips:

• Wagashi are often inspired by the seasons. For spring, you can shape them like cherry blossoms; for autumn, think of maple leaves or chrysanthemums.
• You can also fill the wagashi with sweetened anko (red bean paste) for added flavor.

Wagashi are meant to be delicate and enjoyed both for their taste and aesthetic, so take your time shaping them!