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Recipe:
Beans 150g
Sugar 150g
Beans soak overnight and cook to soft
Mesh beans using a fine sifter, no peels
Drain the meshed beans using a cloth
Add a little bit of water to melt the sugar, put beanpaste in
High heat fist, After bubble, turn to low heat, keep stirring
Until you scoop up a piece, the tip paste does not melt down, can stand up, that means it is ready.
Take the beanpaste out and weigh it
370g
Making glutinous rice dough: same amount of glutinous rice flour and sugar into a samll pot;
Glutinous rice flour 10g
Sugar 10g
Water 20g
Add a bit of water
mix them well
Put on stove and cook into a dough
Put 8%-12% of cooked beanpaste amount of glutinous rice dough(soft Mochi) into the beanpaste
Mix well
Microwave 1 minutes
Take out and mix again
See if it is hard enough
If too soft, microwave another minutes. Depend on the amount, you may need to repeat another time.
About 2-4minutes. I did 3minutes.
Take out the dough and punch a little bit
Wrap with plastic food wrap.
Yam Nerikiri
white bean paste 310g
Japanese Yan 200g
Suga 100g
Негізгі бет A Complete Guide for Wagashi Nerikiri Dough Making
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