Nerikiri-dough (with rice flour)
Nerikiri-dough (with rice flour)

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, nerikiri-dough (with rice flour). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Great recipe for Nerikiri-dough (with rice flour). I already showed recipe of "Dough for Nerikiri-Wagashi (with wheat flour)". I like to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make.

Nerikiri-dough (with rice flour) is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Nerikiri-dough (with rice flour) is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have nerikiri-dough (with rice flour) using 3 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Nerikiri-dough (with rice flour):
  1. Make ready 200 g Shiro-an (white Kidney bean paste containing sugar)
  2. Take 3 g Shiratama-ko (rice flour)
  3. Take 2 Tbsp Water

See great recipes for Nerikiri-dough (with rice flour) too! Pour the glutinous rice flour into the mixing bowl. Add water little by little into the mixing bowl while mixing the flour and water with a spatula. Add sugar and mix to a smooth consistency.

Instructions to make Nerikiri-dough (with rice flour):
  1. Ingrédients. (In case of that Shiro-an contains a lot of water, use less water.)
  2. Put the Shiratama-ko into a boul. Pour a little water. Mix them as smashing lumps of shiratama-ko. When it's no longer lumpy, add the rest of water. And mix them well.
  3. Put the mixture into Shiro-an (White bean paste). And mix them well.
  4. Put it on medium heat. Knead it as extracting water. Stop doing it when there is no stickiness when you touch it.
  5. Put the dough on a dry bleached cotton cloth. Knead it with the cloth. Tear it to pieces, put them together again and knead. Do the same thing 2 or 3 times. The dough gets smooth and cool as a room temperature, then It' s completed!

Nerikiri-dough is a key ingredient for it. It's made from white Kidney bean paste with sugar and rice flour. But there is "Konashi-dough" made with wheat flour instead of rice flour. The usage is same as Nerikir. Nerikiri dough One of the most fundamental materials used in making Japanese sweet desserts (wagashi) is Nerikiri dough.

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