Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, easy microwave nerikiri japanese sweets. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Easy Microwave Nerikiri Japanese Sweets is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Easy Microwave Nerikiri Japanese Sweets is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook easy microwave nerikiri japanese sweets using 11 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Easy Microwave Nerikiri Japanese Sweets:
- Take For the shiro-an (yields 300 g)
- Get 90 grams Dried white bean an powder
- Take 180 grams Sugar
- Prepare 150 ml Water
- Get 1 dash of each Food coloring - red and yellow
- Prepare For the gyuuhi (mochi rice dough)
- Make ready 20 grams Shiratamako
- Prepare 40 grams Sugar
- Make ready 40 grams Water
- Take For the ume-an
- Make ready 2 to 3 teaspoons Umeboshi paste
Instructions to make Easy Microwave Nerikiri Japanese Sweets:
- Make the gyuuhi: Mix the shiratamako and sugar together. Mix in the water little by little so that lumps don't form.
- Microwave for 1 minute at 600 W, and mix well with a wooden spatula. Next, microwave for 30 seconds and mix again with the spatula. Microwave for another 30 seconds and mix again.
- Microwave for a total of 2 minutes. When the it's puffy and translucent, the gyuuhi is done.
- Make the shiro-an (white bean paste): Combine the dried an powder and sugar, and add water little by little while mixing well. Microwave for 3 minutes at 600 W.
- When the shiro-an is the consistency of mashed potatoes it's done. Add the gyuuhi to this and mix and knead together well with a spatula.
- Microwave for 1 minute at 600 W. This is nerikiri. Rip it into small pieces and spread out the pieces on a tightly wrung out moistened kitchen towel.
- Bring all the pieces together by wrapping the cloth around them and knead well. Repeat Steps 6 and 7 three times.
- Divide the nerikiri into 3 portions plus a small portion.
- Add the umeboshi plum pase to the first piece of nerikiri and knead together to make umeboshi flavored nerikiri-an.
- Add a tiny bit of red food coloring to the 2nd piece of nerikiri
- I colored the 3rd piece of nerikiri in a marbelized pattern.
- Add yellow food coloring to the last tiny bit of nerikiri, and pass it through a sieve.
- Spread out one piece of nerikiri onto the moistened kitchen towel. Put some umeboshi flavored nerikiri-an in the middle, and wrap the spread out nerikiri.
- Form the nerikiri using a chopstick and/or a spoon and so on. Put a little yellow nerikiri in the middle.
- The nerikiri can also be formed into little squeezed 'chakin' dumpling shapes. Either nerikiri will be colorful and pretty formed in this way. (Wrap a little nerikiri in a tightly wrung out moistened kitchen towel or a piece of plastic wrap and twist tightly to form a dumpling shape.)
- Done.
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