Nerikiri-dough (with rice flour). Ingrédients. (In case of that Shiro-an contains a lot of water, use less water.). Put the Shiratama-ko into a boul. Mix them as smashing lumps of shiratama-ko.
The dough from beam paste & wheat flour is.
Nerikiri is a dough for Nerikiri Wagashi.
I already show you "How to Make Nerikiri-dough (with wheat flour).
You can have Nerikiri-dough (with rice flour) using 3 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Nerikiri-dough (with rice flour)
- It's 200 g of Shiro-an (white Kidney bean paste containing sugar).
- Prepare 3 g of Shiratama-ko (rice flour).
- Prepare 2 Tbsp of Water.
The dough from beam paste & wheat flour is called "Kanashi" strictly. I prefer to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make. Nerikiri-dough (with rice flour) Recipe by Yu-Art Kichijoji. I already showed recipe of "Dough for Nerikiri-Wagashi (with wheat flour)".
Nerikiri-dough (with rice flour) instructions
- Ingrédients. (In case of that Shiro-an contains a lot of water, use less water.).
- Put the Shiratama-ko into a boul. Pour a little water. Mix them as smashing lumps of shiratama-ko. When it's no longer lumpy, add the rest of water. And mix them well..
- Put the mixture into Shiro-an (White bean paste). And mix them well..
- Put it on medium heat. Knead it as extracting water. Stop doing it when there is no stickiness when you touch it..
- Put the dough on a dry bleached cotton cloth. Knead it with the cloth. Tear it to pieces, put them together again and knead. Do the same thing 2 or 3 times. The dough gets smooth and cool as a room temperature, then It' s completed!.
I like to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make. Nerikiri is a dough for Nerikiri Wagashi. I already show you "How to Make Nerikiri-dough (with wheat flour). The dough from beam paste & wheat flour Wagashi are traditional Japanese sweets, mostly made from rice or bean dough and sweetened with natural ingredients. Nerikiri is a dough for Nerikiri Wagashi.
