I wanted to record a video on how to make and color a basic nerikiri.Recipe for shiro-anI made some Rirakkuma nerikiri using this nerikiriYou'll have lots of fun with these nerikiri in 6 colors, since it's a lot like clay. Recipe by decocookie

Authentic nerikiri has to be cooked and burns easily, and is a bother to make, so I thought up an easy method. The shiro-an is made with "Po"'s recipe with less water, that I always have stocked in the freezer.If you are using homemade shiro-an and/or the shiro-an you're using is watery, I recommend microwaving it for 2-3 minutes in Step 1 to evaporate off the excess moisture. The nerikiri sticks to the spoon and becomes harder to handle when it cools down, so work quickly while it's still hot. If you flatten the ume plum flower it will be like one in bloom, and if you make it round it will be like a flower bud. If the surface of the nerikiri dries out it will turn yellow and not taste that good. Either cover tightly with plastic wrap and freeze, or eat the day you make it. For 4 to 6 namagashi worth. Recipe by Jun13

I challenged myself to find a way to make nerikiri easily and with just a microwave. Recipe by decocookie

I already had been making characters out of nerikiri, so I decided to challenge myself to make One Piece characters this time. Recipe by decocookie

I'm into desserts made with rice flour and I wanted to make chewy baked doughnuts.You just mix and bake these, so there aren't really any hints. These doughnuts are not very sweet, so you may want to increase the amount of honey (or sugar). You could drizzle honey or sprinkle sugar to finish. Recipe by Orenjiringu

There's many ways to make a nightingale out of nerikiri, but I looked at pictures of nightingales online, and I created an easy way to do it that doesn't require tools.Make the shape of the nightingale as plump and cute as you like. Blending the two colors may be difficult, but once you get used to it it's not that hard. Please adjust the amount of matcha to taste. For 2 birds. Recipe by Jun13

I came up with this recipe as a way to use up rice flour. I'm always in the mood for mitarashi dango, so I prepped these easily in the microwave.I was able to make about 15 dumplings the size of a ping-pong ball. These dumplings also taste great grilled after boiling. Recipe by chiroemi

I wanted to try making noodles with rice flour. I researched many recipes, and also referred to recipes for making dango (rice dumplings) to come up with this recipe. Rice flour is very different from wheat flour.The rice flour dough is very sticky and resistant so it's hard to roll out thinly. So I tried slicing it very thinly instead. It has a unique texture, somewhere in between pho noodles and commercial rice noodles. Recipe by mini

Rice flour is easier to digest than wheat flour, so I thought "Let's make dorayaki with rice flour!" Through a lot of trial and error with the ingredients as well as the method, I was able to come with this version. I tried beating the eggs, but this version is the easiest and very tasty. This is the most popular snack in our house.If you use an induction cooker or a hotplate, the pancakes with brown very evenly. If you are using a well worn non-stick frying pan, spread oil very thinly at the beginning. Wipe the oil well before cooking the pancakes. If the eggs are big and the batter seems loose, add 10 g of rice flour. For seven 7 cm diamater dorayaki. Recipe by Asamato

This sweet is made from bean jam & rice flour. It's also good to add a little egg.

Steamed bread made with rice flour instead of wheat flour makes bread that doesn't go hard as quickly, so I recommend this method.After a few experiments I tried adding more sugar to this recipe to improve the flavour.When steaming the bread, please make sure the steamer is steaming before adding the bread.Steaming the bread over high heat will give them a nice texture.You can make 4 muffin cups instead if you'd prefer. in that case, steam them for 15 minutes. Recipe by papiraki

I wondered how French baguette would turn out if I added some rice flour.Be sure not to let the dough dry out.I make slits on the bread when the oven is 20℃ below its required temperature. Recipe by Hirobo