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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, nerikiri wagashi: "紫陽花  ajisai (hydrangea)". It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)" is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)" is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook nerikiri wagashi: "紫陽花  ajisai (hydrangea)" using 7 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)":
  1. Take 20 g Shiro-an (White Kidney bean paste with sugar)
  2. Prepare 40 g Nerikiri-dough
  3. Make ready 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 gAgare-powder
  5. Make ready 30 gGranulated sugar
  6. Get 50 mlWater
  7. Get ＋ Food colorings
Instructions to make Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)":
  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.

So that is going to wrap this up for this exceptional food nerikiri wagashi: "紫陽花  ajisai (hydrangea)" recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!