Nerikiri-dough (with rice flour). Great recipe for Nerikiri-dough (with rice flour). I already showed recipe of "Dough for Nerikiri-Wagashi (with wheat flour)". I like to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make.
It's made from white Kidney bean paste with sugar and rice flour. But there is "Konashi-dough" made with wheat flour instead of rice flour. "Nerikiri" is a traditional Japanese confectionary, a sweet for having with Matcha. Nerikiri-dough is a key ingredient for it. You can have Nerikiri-dough (with rice flour) using 3 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Nerikiri-dough (with rice flour)
- Prepare 200 g of Shiro-an (white Kidney bean paste containing sugar).
- You need 3 g of Shiratama-ko (rice flour).
- Prepare 2 Tbsp of Water.
It's made from white Kidney bean paste with sugar and rice flour. But there is "Konashi-dough" made with wheat flour instead of rice flour. In a microwavable bowl, mix rice flour, water and sugar. Nerikiri-dough (with rice flour) I already showed recipe of "Dough for Nerikiri-Wagashi (with wheat flour)".
Nerikiri-dough (with rice flour) instructions
- Ingrédients. (In case of that Shiro-an contains a lot of water, use less water.).
- Put the Shiratama-ko into a boul. Pour a little water. Mix them as smashing lumps of shiratama-ko. When it's no longer lumpy, add the rest of water. And mix them well..
- Put the mixture into Shiro-an (White bean paste). And mix them well..
- Put it on medium heat. Knead it as extracting water. Stop doing it when there is no stickiness when you touch it..
- Put the dough on a dry bleached cotton cloth. Knead it with the cloth. Tear it to pieces, put them together again and knead. Do the same thing 2 or 3 times. The dough gets smooth and cool as a room temperature, then It' s completed!.
I like to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make. Nerikiri-dough (with rice flour) I already showed recipe of "Dough for Nerikiri-Wagashi (with wheat flour)". I like to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make. But for people who prefer gluten-free food, I would like to show you "How to Make Ner. You should end up with a tacky dough that can be shaped with your fingers.
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