Recipe: Delicious Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)"

Lucille Patrick
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Recipe: Delicious Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)"
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Recipe: Delicious Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)" Delicious, fresh and tasty.

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.

You can have Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)" using 7 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)"

  1. It’s 20 g of Shiro-an (White Kidney bean paste with sugar).

  2. It’s 40 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. It’s 0.5 of gAgare-powder.

  5. Prepare 30 of gGranulated sugar.

  6. It’s 50 of mlWater.

  7. Prepare of ＋ Food colorings.

Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)" step by step

  1. Ingredients for 2.

  2. Utenciles for making the shape.

  3. ［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..

  4. Add the Granulated sugar. Mix them on medium flame.　Turn off the flame when the sugar melt completely..

  5. 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..

  6. 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!.

  7. ①Leave it several minutes then it gets hard.　②③Cut it into around 5㎜ square pieces. ④Separate them by color and keep them..

  8. ［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..

  9. ［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..

  10. Press & stretch each leaf to periphery side. Make a round dent in the center..

  11. Make 1 line on the center of the each leaf. Put several short lines on sides of them.

  12. Put the "shiro-an" in the center dent. Cover it with colored Kanten(agar) pieces..