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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, nerikiri wagashi: "紫陽花  ajisai (hydrangea)". One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)" is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)" is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook nerikiri wagashi: "紫陽花  ajisai (hydrangea)" using 7 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)":
  1. Make ready 20 g Shiro-an (White Kidney bean paste with sugar)
  2. Make ready 40 g Nerikiri-dough
  3. Take Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)"
  4. Make ready 0.5 gAgare-powder
  5. Make ready 30 gGranulated sugar
  6. Prepare 50 mlWater
  7. Get ＋ Food colorings
Instructions to make Nerikiri Wagashi: "紫陽花  Ajisai (Hydrangea)":
  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.

So that’s going to wrap this up for this special food nerikiri wagashi: "紫陽花  ajisai (hydrangea)" recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!