Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, nerikiri wagashi: "紫陽花 ajisai (hydrangea)". One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Nerikiri Wagashi: "紫陽花 Ajisai (Hydrangea)" is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Nerikiri Wagashi: "紫陽花 Ajisai (Hydrangea)" is something that I have loved my whole life. They’re nice and they look wonderful.
Ingredients of Nerikiri Wagashi: "紫陽花 Ajisai (Hydrangea)". Nerikiri Wagashi: "紫陽花 Ajisai (Hydrangea)". 紫陽花（Ajisai）;Hydrangea is a flower in the rainy season in Japan.
To get started with this recipe, we must prepare a few ingredients. You can cook nerikiri wagashi: "紫陽花 ajisai (hydrangea)" using 7 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Nerikiri Wagashi: "紫陽花 Ajisai (Hydrangea)":
- Take 20 g Shiro-an (White Kidney bean paste with sugar)
- Get 40 g Nerikiri-dough
- Get Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)"
- Prepare 0.5 gAgare-powder
- Prepare 30 gGranulated sugar
- Get 50 mlWater
- Get ＋ Food colorings
Instructions to make Nerikiri Wagashi: "紫陽花 Ajisai (Hydrangea)":
- Ingredients for 2
- Utenciles for making the shape
- ［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.
- Add the Granulated sugar. Mix them on medium flame. Turn off the flame when the sugar melt completely.
- 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.
- 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!
- ①Leave it several minutes then it gets hard. ②③Cut it into around 5㎜ square pieces. ④Separate them by color and keep them.
- ［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.
- ［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.
- Press & stretch each leaf to periphery side. Make a round dent in the center.
- Make 1 line on the center of the each leaf. Put several short lines on sides of them
- Put the "shiro-an" in the center dent. Cover it with colored Kanten(agar) pieces.
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