Black Dough for Nerikiri-Wagashi (with wheat flour)
This recipe is for a black dough for Nerikiri Wagashi. The process is same as "Dough for Nerikiri-Wagashi (with wheat flour)", but red bean jam replaces white kidney bean past. Generally, we don't use red bean past for Nerikiri-dough, but I sometimes need black color for Wagashi which I designed. So I do make black one.
Black Dough for Nerikiri-Wagashi (with wheat flour)
This recipe is for a black dough for Nerikiri Wagashi. The process is same as "Dough for Nerikiri-Wagashi (with wheat flour)", but red bean jam replaces white kidney bean past. Generally, we don't use red bean past for Nerikiri-dough, but I sometimes need black color for Wagashi which I designed. So I do make black one.
Open in Cookpad AppSteps
- 1
Ingredients
- 2
Wrap red bean jam with paper towels to drain the liquid off if it contains too much water.
- 3
Put the bean jam into a bowl. Add plain flour as sifting it.
- 4
Mix them roughly.
- 5
Wrap it with a bleached cotton cloth.
- 6
Put it into a steamer.
- 7
- 8
Knead the dough to make it smooth with the cloth.
- 9
- 10
Wrap it with a plastic wrap and cool it down. Leave it in a refrigerator for 30min.
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