Photograph of the finished Nerikiri

Japan · Bánh nặn hình hoa Nerikiri

Nerikiri

2 hr Hands-on time + 8 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White beans White beans 800 g
  • Photograph of Sugar Sugar 560 g
  • Photograph of Glutinous rice flour Glutinous rice flour 80 g
  • Photograph of Red bean Red bean 320 g
  • Photograph of Matcha green tea powder Matcha green tea powder 16 g
  • Photograph of Beetroot Beetroot 120 g
  • Photograph of Salt Salt 4 g

Method

  1. 1 Soak white beans for 8 hours, then boil for 50 minutes and strain through a sieve to form a smooth shiroan.
  2. 2 Simmer shiroan with sugar over low heat for 20 minutes until the mixture thickens and doesn't stick to the pan.
  3. 3 Stuff some steamed glutinous rice flour into the dough to make it pliable and able to be molded for a long time without cracking.
  4. 4 Glutinous rice flour is what transforms shiroan into sculptable nerikiri; without it, the block crumbles during shaping.
  5. 5 Divide the mixture into blocks and dye them in light colors using matcha and beetroot juice.
  6. 6 Wrap the red bean paste inside and mold it into a flower shape using a wooden spoon and bamboo stick.

With an appliance

  • Pressure cooker 1 hr 16 min

    Instead of boiling the beans in step 1: cook the soaked white beans under high pressure for 18 minutes, then release the pressure naturally for 10 minutes; this reduces the cooking time to about 22 minutes compared to the usual 50 minutes of boiling, resulting in evenly tender beans without the need to constantly add water. After opening, strain through a sieve and continue simmering in shiroan in step 2 to control the consistency.

Start cooking