Recipe of Yummy Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)"

Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)" Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)"" recipe we have found until now. This will be smell and look delicious.

Ingredients of Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)"

1. Make ready 20 g of Shiro-an (White Kidney bean paste with sugar).
2. You need 40 g of Nerikiri-dough.
3. Take of Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)".
4. Prepare 0.5 of gAgare-powder.
5. Prepare 30 of gGranulated sugar.
6. Prepare 50 of mlWater.
7. Take of ＋ Food colorings.

Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)" step by step

1. Ingredients for 2.
2. Utenciles for making the shape.
3. ［Make colored Kanten (agar) for petals］ ①Put the water into a pan.　②Add the agar.　③Mix them well. ④Heat it up on a medium flame to boiling. 　⑤Turn down the flame. Simmer it for 2min..
4. Add the Granulated sugar. Mix them on medium flame.　Turn off the flame when the sugar melt completely..
5. ①Lay a sheet of plastic wrap on a flat place.　②Put the purple food coloring into a table spoon.　③Dissolve it with a little hot water.　④Mix them well..
6. ①Add 1Tbsp of Kanten (agar) liquid which you made No4.　②Mix them well.　③Put the colored liquid on the sheet of plastic wrap.　④Do the same thing with the blue color. Leave it several minutes.　*Kanten (agar) liquid becomes hard at room temperature, so please do No.5 & No.6 quickly!.
7. ①Leave it several minutes then it gets hard.　②③Cut it into around 5㎜ square pieces. ④Separate them by color and keep them..
8. ［Colorize the Nerikiri dough for leaves］ ①Knead the dough. ②Add a little water into a green coloring. ③Dissolve it in the water. ④Put it on the Nerikiri dough. ⑤Knead and mix them..
9. ［Make a Ajisai (Hydrangea) flower］ Make the green dough round. Make 3 ditches form the bottom to the top. (Put 2 ditches with the opposite angle and divide one half into 2.) Pinch each leaf to make pointed ends of 3 leaves..
10. Press & stretch each leaf to periphery side. Make a round dent in the center..
11. Make 1 line on the center of the each leaf. Put several short lines on sides of them.
12. Put the "shiro-an" in the center dent. Cover it with colored Kanten(agar) pieces..