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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, nerikiri wagashi: "紫陽花  ajisai (hydrangea)". One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)" is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)" is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)":
  1. Make ready 20 g Shiro-an (White Kidney bean paste with sugar)
  2. Prepare 40 g Nerikiri-dough
  3. Get Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)"
  4. Make ready 0.5 gAgare-powder
  5. Get 30 gGranulated sugar
  6. Make ready 50 mlWater
  7. Make ready ＋ 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 it up with this special food nerikiri wagashi: "紫陽花  ajisai (hydrangea)" recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!