Nerikiri-dough (with rice flour)

Name: Nerikiri-dough (with rice flour)
Cuisine: American
Ingredients: 200 g Shiro-an (white Kidney bean paste containing sugar); 3 g Shiratama-ko (rice flour); 2 Tbsp Water

Yu-Art Kichijoji @cook_5876793

Tokyo

I already showed recipe of "Dough for Nerikiri-Wagashi (with wheat flour)". This is called "Kanashi" strictly. I like to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make. But for people who prefer gluten-free food, I would like to show you "How to Make Nerikiri-dough (with rice flour)".

Yu-Art Kichijoji @cook_5876793

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Ingredients

200 gShiro-an (white Kidney bean paste containing sugar)
3 gShiratama-ko (rice flour)
2 TbspWater

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Steps

1

Ingrédients. (In case of that Shiro-an contains a lot of water, use less water.)
2

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.
3

Put the mixture into Shiro-an (White bean paste). And mix them well.
4

Put it on medium heat. Knead it as extracting water. Stop doing it when there is no stickiness when you touch it.
5

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!

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Cooksnaps

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Yu-Art Kichijoji @cook_5876793

on February 24, 2017 06:18

Tokyo

http://www.yu-art-kichijoji.com/ https://www.facebook.com/yuart.Kichijoji/Yu-Art offers "Wagashi making classes". Please contact us!___yuart.kichijoji@gmail.com___