Traditional Japanese Hydrangea Sweets

Name: Traditional Japanese Hydrangea Sweets
Yield: 2 servings
Cuisine: American
Ingredients: 60 grams Shiro-an; 1 grams Powdered kanten; 125 ml Water; 1 Natural food coloring (purple and blue); 10 grams Sugar; 15 grams Nerikiri (confection made from bean paste and dough) (green); 2 grams Nerikiri (orange ); 1 grams Nerikiri (yellow)

cookpad.japan @cookpad_jp

I made a video clip of this "nerikiri" last year, but I did not write down the recipe. As requested, I uploaded the recipe.
I hope you can brighten up your day with this sparkling Japanese confectionary during the rainy season.

It looks more transparent and prettier if the snail shell is not too dark in color. For 2 servings. Recipe by decocookie

cookpad.japan @cookpad_jp

It looks more transparent and prettier if the snail shell is not too dark in color. For 2 servings. Recipe by decocookie

Saved

Ingredients

2 servings

60 gramsShiro-an
1 gramsPowdered kanten
125 mlWater
1Natural food coloring (purple and blue)
10 gramsSugar
15 gramsNerikiri (confection made from bean paste and dough) (green)
2 gramsNerikiri (orange )
1 gramsNerikiri (yellow)

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Steps

1

Dissolve the food coloring with a small amount of water.
2

In a heatproof bowl, add the kanten powder and water. Stir together and microwave it for 1 minute and 20 seconds.
3

Once the mixture from Step 2 is well blended, add the sugar and continue mixing. Microwave again for 20 seconds.
4

Strain through the kanten mixture using a tea strainer and pour it into 11 cm x 17 cm tray.
5

Drop the food coloring in at the both edges of the tray and start spreading the color with a toothpick.
6

Once the mixture from Step 5 cools down, chill in the refrigerator for about 1 hour.
7

While the kanten mixture is solidifying, make the leaves and snail from"nerikiri":
8

Cut out the leave-shape from the green "nerikiri." With a fork, make the edge zigzag. Draw the veins with a toothpick.
9

To make the snail, roll out the yellow "nerikiri" into a tear-shape to make the body.
10

Roll out the orange "nerikiri" into a thin rope-shape. Roll it up to make the shell of the snail and put it on top of the body from Step 9.
11

Take out the kanten from Step 6 and cut into 7 mm squares.
12

Divide the shiro-an into 2 pieces and make them into balls.
13

Put the kanten from Step 11 onto plastic wrap and place the shiro-an on top. Gently tie it up so the kanten covers the entire surface of the shiro-an.
14

Place the jelly from Step 13 onto the leave-shaped "nerikiri."
15

Put the snail anywhere you want to decorate and it is done.