Easy Microwave Nerikiri Japanese Sweets

Name: Easy Microwave Nerikiri Japanese Sweets
Yield: 12 servings
Cuisine: American
Ingredients: 90 grams Dried white bean an powder; 180 grams Sugar; 150 ml Water; 1 dash of each Food coloring - red and yellow; 20 grams Shiratamako; 40 grams Sugar; 40 grams Water; 2 to 3 teaspoons Umeboshi paste

cookpad.japan @cookpad_jp

I thought that if I started with dried an powder and adjust the amount of water added, that I could make nerikiri easily, so I tried it out.

When you are making the gyuuhi, add the water little by little so that lumps don't form.
If you aren't using dried an powder, microwave the ready-cooked an paste until it reaches the consistency of mashed potatoes. Recipe by cherry

I thought that if I started with dried an powder and adjust the amount of water added, that I could make nerikiri easily, so I tried it out.

cookpad.japan @cookpad_jp

I thought that if I started with dried an powder and adjust the amount of water added, that I could make nerikiri easily, so I tried it out.

Saved

Ingredients

12 servings

For the shiro-an (yields 300 g)
90 gramsDried white bean an powder
180 gramsSugar
150 mlWater
1 dashof each Food coloring - red and yellow
For the gyuuhi (mochi rice dough)
20 gramsShiratamako
40 gramsSugar
40 gramsWater
For the ume-an
2to 3 teaspoons Umeboshi paste

Saved

Steps

1

Make the gyuuhi: Mix the shiratamako and sugar together. Mix in the water little by little so that lumps don't form.
2

Microwave for 1 minute at 600 W, and mix well with a wooden spatula. Next, microwave for 30 seconds and mix again with the spatula. Microwave for another 30 seconds and mix again.
3

Microwave for a total of 2 minutes. When the it's puffy and translucent, the gyuuhi is done.
4

Make the shiro-an (white bean paste): Combine the dried an powder and sugar, and add water little by little while mixing well. Microwave for 3 minutes at 600 W.
5

When the shiro-an is the consistency of mashed potatoes it's done. Add the gyuuhi to this and mix and knead together well with a spatula.
6

Microwave for 1 minute at 600 W. This is nerikiri. Rip it into small pieces and spread out the pieces on a tightly wrung out moistened kitchen towel.
7

Bring all the pieces together by wrapping the cloth around them and knead well. Repeat Steps 6 and 7 three times.
8

Divide the nerikiri into 3 portions plus a small portion.
9

Add the umeboshi plum pase to the first piece of nerikiri and knead together to make umeboshi flavored nerikiri-an.
10

Add a tiny bit of red food coloring to the 2nd piece of nerikiri
11

I colored the 3rd piece of nerikiri in a marbelized pattern.
12

Add yellow food coloring to the last tiny bit of nerikiri, and pass it through a sieve.
13

Spread out one piece of nerikiri onto the moistened kitchen towel. Put some umeboshi flavored nerikiri-an in the middle, and wrap the spread out nerikiri.
14

Form the nerikiri using a chopstick and/or a spoon and so on. Put a little yellow nerikiri in the middle.
15

The nerikiri can also be formed into little squeezed 'chakin' dumpling shapes. Either nerikiri will be colorful and pretty formed in this way. (Wrap a little nerikiri in a tightly wrung out moistened kitchen towel or a piece of plastic wrap and twist tightly to form a dumpling shape.)
16

Done.