Recipe: Appetizing Nerikiri-dough (with rice flour)

Nerikiri-dough (with rice flour). Ingrédients. (In case of that Shiro-an contains a lot of water, use less water.). Put the Shiratama-ko into a boul. Mix them as smashing lumps of shiratama-ko.

The dough from beam paste & wheat flour is. Great recipe for Nerikiri-dough (with rice flour). I already showed recipe of "Dough for Nerikiri-Wagashi (with wheat flour)". You can have Nerikiri-dough (with rice flour) using 3 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Nerikiri-dough (with rice flour)

1. You need 200 g of Shiro-an (white Kidney bean paste containing sugar).
2. It's 3 g of Shiratama-ko (rice flour).
3. Prepare 2 Tbsp of Water.

I like to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make. Nerikiri is a dough for Nerikiri Wagashi. I already show you "How to Make Nerikiri-dough (with wheat flour). The dough from beam paste & wheat flour is called "Kanashi" strictly.

Nerikiri-dough (with rice flour) step by step

1. Ingrédients. (In case of that Shiro-an contains a lot of water, use less water.).
2. 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..
3. Put the mixture into Shiro-an (White bean paste). And mix them well..
4. Put it on medium heat. Knead it as extracting water. Stop doing it when there is no stickiness when you touch it..
5. 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!.

Nerikiri is a Japanese wagashi that should reflect the season it's being served in. The most popular shape is that of a cherry blossom, called This wagashi is traditionally made with sweetened white bean paste and glutinous rice flour. Nerikiri is often served at tea ceremonies, but it also makes for a. This rice flour pizza dough turned out much like a dense bread. Airy and flaky but with significant substance.

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