How to Make Tasty Nerikiri Wagashi  "桔梗 (balloon flower)"

How to Make Tasty Nerikiri Wagashi  "桔梗 (balloon flower)" Delicious, fresh and tasty.

Nerikiri Wagashi  "桔梗 (balloon flower)". Great recipe for Nerikiri Wagashi "桔梗 (balloon flower)". 桔梗 （balloon flower）is a flower in early Autom in Japan. It's one of "Aki no Nanakusa ; the seven i made Japanese traditional confectionery Wagashi Nerikiri,this time, i made red and blue rose with nerikiri dough;) Nerikiri consists of white.

You can cook Nerikiri Wagashi  "桔梗 (balloon flower)" using 4 ingredients and 8 steps. Here is how you cook it.

Ingredients of Nerikiri Wagashi  "桔梗 (balloon flower)"

1. You need 10 g of Koshi-an (Red bean jam).

2. It’s 20 g of Nerikiri-dough.

3. You need of Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)".

4. Prepare of Food colorings.

Nerikiri Wagashi  "桔梗 (balloon flower)" instructions

1. Ingredients & Utensils.

2. Divide the dough into 3, for a Center part, a Petal part and a Petal Root part..

3. Knead the dough for Petal Root part to make it smooth.　Colorize the dough for Petal part with food colorings dissolved in water..

4. .

5. Join the petal part and the petal root part together.　Wrap the bean jam ball with it..

6. Make it round and squash a little.　Make 5 draft lines on the top. (Divide it into 5 equal.).

7. Make 5 ditches form the bottom to the top.　Pinch each part to make pointed ends of 5 petals.　Press & stretch the each petals to periphery side..

8. Make lines between these petals. Make lines center of each them. Put a round dent in the center. Put the Center part in it..