Photograph of the finished Hina-arare

Japan · Bỏng nếp ba màu Hina-arare

Hina-arare

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 15.5 oz
  • Photograph of Sugar Sugar 9.9 oz
  • Photograph of Matcha green tea powder Matcha green tea powder 0.6 oz
  • Photograph of Beetroot Beetroot 2.8 oz
  • Photograph of Glutinous rice flour Glutinous rice flour 3.5 oz
  • Photograph of Salt Salt 0.1 oz
  • Photograph of Orange blossom water Orange blossom water 1 ⅔ tbsp
  • Photograph of Oil Oil 2 ⅔ tbsp

Method

  1. 1 Steam glutinous rice for 25 minutes, then pound it with glutinous rice flour until it forms a pliable dough, and roll it out to a thickness of 4 mm.
  2. 2 Cut into 4 mm pieces and dry at 50 degrees for 35 minutes until the pieces are completely separate.
  3. 3 Bake at 190 degrees for 10 minutes, shaking the tray twice to help the seeds puff up.
  4. 4 Boil sugar with 40 ml of water until it reaches 115 degrees, then divide it into three parts: one to keep it plain, one to mix with matcha, and one to mix with beetroot juice.
  5. 5 Stir the granulated sugar in each separate saucepan of syrup until the sugar thickens into a powdery, translucent layer.
  6. 6 Using only colors from matcha and beetroot along with sugar syrup, and not soy sauce like savory arare, the cake retains the three pale colors of Hina blood.

With an appliance

  • Air fryer 55 min

    Replace step 3: lightly spray oil around the dish, use a steam cooker at 205 degrees for 6 minutes, rotating the tray at minute 3. The strong airflow shortens the cooking time by about one-third compared to a conventional oven and sears the surface faster.

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