Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, how to make nerikiri (rice dough & sweet bean paste). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Put the Shiratama-ko into a boul. Mix them as smashing lumps of shiratama-ko. When it's no longer lumpy, add the rest of water. Once the water has evaporated enough and the mixture is about the same consistency as a nerikiri (about the firmness of your earlobe), turn the heat off.
How to Make Nerikiri (Rice Dough & Sweet Bean Paste) is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. How to Make Nerikiri (Rice Dough & Sweet Bean Paste) is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook how to make nerikiri (rice dough & sweet bean paste) using 5 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make How to Make Nerikiri (Rice Dough & Sweet Bean Paste):
- Take 25 grams Shiro-an
- Take 10 grams Koshi-an
- Get 3 grams Shiratamako
- Get 1 dash Water
- Get 1 dash Any food colouring you like
Wrap the pink dough around the white dough, using more pink dough than white as shown here. When the pink dough is wrapped around the white dough, roll the ball in your hands until the seam disappears. In a large bowl or smooth work surface, knead together shiro-an and gyūhi to form a smooth paste. If the nerikiri dough feels dry, you can add a little bit of water.
Steps to make How to Make Nerikiri (Rice Dough & Sweet Bean Paste):
- Dissolve the shiratamako in a small amount of water and leave it to sit for a while.
- Add the shiro-an to a heat-resistant container and use a tea strainer to strain in the shiratamako mixture.
- Mix the paste together well and heat it up for 15 seconds in the microwave.
- Take the paste out of the microwave, stir it with a spoon, then heat it up for a further 15 seconds.
- Mix the paste well with the spoon and leave it to cool. Now you have a basic nerikiri. (Add any food colouring that you like here to change the colour.)
- Form the koshi-an into a ball. (If you are using koshi-an that has a high water-content, please heat it in the microwave to evaporate some of the liquid away.) Wrap the koshi-an in the nerikiri paste and it's ready to serve.
- This time I used blue, black, and red food colouring (all of which were natural colourings) to create a slime from the RPG series Dragon Quest.
In a large bowl or smooth work surface, knead together shiro-an and gyūhi to form a smooth paste. If the nerikiri dough feels dry, you can add a little bit of water. If it feels too wet, add a little rice flour. If desired, divide up the dough and knead each portion with different food colorings. Nerikiri is a dough for Nerikiri Wagashi.
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