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Easy Microwave Nerikiri Japanese Sweets
Easy Microwave Nerikiri Japanese Sweets

Before you jump to Easy Microwave Nerikiri Japanese Sweets recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to easy microwave nerikiri japanese sweets recipe. You can cook easy microwave nerikiri japanese sweets using 11 ingredients and 16 steps. Here is how you achieve that.

The ingredients needed to prepare Easy Microwave Nerikiri Japanese Sweets:
  1. Provide For the shiro-an (yields 300 g)
  2. Get 90 grams Dried white bean an powder
  3. Get 180 grams Sugar
  4. Provide 150 ml Water
  5. Use 1 dash of each Food coloring - red and yellow
  6. You need For the gyuuhi (mochi rice dough)
  7. Use 20 grams Shiratamako
  8. Take 40 grams Sugar
  9. You need 40 grams Water
  10. Take For the ume-an
  11. You need 2 to 3 teaspoons Umeboshi paste
Steps to make Easy Microwave Nerikiri Japanese Sweets:
  1. Make the gyuuhi: Mix the shiratamako and sugar together. Mix in the water little by little so that lumps don't form.
  2. Microwave for 1 minute at 600 W, and mix well with a wooden spatula. Next, microwave for 30 seconds and mix again with the spatula. Microwave for another 30 seconds and mix again.
  3. Microwave for a total of 2 minutes. When the it's puffy and translucent, the gyuuhi is done.
  4. Make the shiro-an (white bean paste): Combine the dried an powder and sugar, and add water little by little while mixing well. Microwave for 3 minutes at 600 W.
  5. When the shiro-an is the consistency of mashed potatoes it's done. Add the gyuuhi to this and mix and knead together well with a spatula.
  6. Microwave for 1 minute at 600 W. This is nerikiri. Rip it into small pieces and spread out the pieces on a tightly wrung out moistened kitchen towel.
  7. Bring all the pieces together by wrapping the cloth around them and knead well. Repeat Steps 6 and 7 three times.
  8. Divide the nerikiri into 3 portions plus a small portion.
  9. Add the umeboshi plum pase to the first piece of nerikiri and knead together to make umeboshi flavored nerikiri-an.
  10. Add a tiny bit of red food coloring to the 2nd piece of nerikiri
  11. I colored the 3rd piece of nerikiri in a marbelized pattern.
  12. Add yellow food coloring to the last tiny bit of nerikiri, and pass it through a sieve.
  13. Spread out one piece of nerikiri onto the moistened kitchen towel. Put some umeboshi flavored nerikiri-an in the middle, and wrap the spread out nerikiri.
  14. Form the nerikiri using a chopstick and/or a spoon and so on. Put a little yellow nerikiri in the middle.
  15. The nerikiri can also be formed into little squeezed 'chakin' dumpling shapes. Either nerikiri will be colorful and pretty formed in this way. (Wrap a little nerikiri in a tightly wrung out moistened kitchen towel or a piece of plastic wrap and twist tightly to form a dumpling shape.)
  16. Done.

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