Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, easy microwave nerikiri japanese sweets. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Great recipe for Easy Microwave Nerikiri Japanese Sweets. I thought that if I started with dried an powder and adjust the amount of water added, that I could make nerikiri easily, so I tried it out. When you are making the gyuuhi, add the water little by little so that lumps don't form.

To get started with this recipe, we have to first prepare a few ingredients. You can cook easy microwave nerikiri japanese sweets using 11 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Easy Microwave Nerikiri Japanese Sweets:

1. Get For the shiro-an (yields 300 g)
2. Take 90 grams Dried white bean an powder
3. Get 180 grams Sugar
4. Take 150 ml Water
5. Take 1 dash of each Food coloring - red and yellow
6. Make ready For the gyuuhi (mochi rice dough)
7. Take 20 grams Shiratamako
8. Make ready 40 grams Sugar
9. Make ready 40 grams Water
10. Take For the ume-an
11. Get 2 to 3 teaspoons Umeboshi paste

First, make dough with chestnut puree and plain flour and then make flower shaped sweets with it in the same way to make Nerikiri Wagashi. Just realised I haven't posted anything on my tea sweet trials for a while. These are really not the most ambitious recipes, but I almost managed to destroy my nerikiri by heating the gy??hi for too long in the microwave owen. Note to self: always remember to adjust the heating time to the amount of what ever you are doing.

Instructions to make Easy Microwave Nerikiri Japanese Sweets:

1. Make the gyuuhi: Mix the shiratamako and sugar together. Mix in the water little by little so that lumps don't form.
2. Microwave for 1 minute at 600 W, and mix well with a wooden spatula. Next, microwave for 30 seconds and mix again with the spatula. Microwave for another 30 seconds and mix again.
3. Microwave for a total of 2 minutes. When the it's puffy and translucent, the gyuuhi is done.
4. Make the shiro-an (white bean paste): Combine the dried an powder and sugar, and add water little by little while mixing well. Microwave for 3 minutes at 600 W.
5. When the shiro-an is the consistency of mashed potatoes it's done. Add the gyuuhi to this and mix and knead together well with a spatula.
6. Microwave for 1 minute at 600 W. This is nerikiri. Rip it into small pieces and spread out the pieces on a tightly wrung out moistened kitchen towel.
7. Bring all the pieces together by wrapping the cloth around them and knead well. Repeat Steps 6 and 7 three times.
8. Divide the nerikiri into 3 portions plus a small portion.
9. Add the umeboshi plum pase to the first piece of nerikiri and knead together to make umeboshi flavored nerikiri-an.
10. Add a tiny bit of red food coloring to the 2nd piece of nerikiri
11. I colored the 3rd piece of nerikiri in a marbelized pattern.
12. Add yellow food coloring to the last tiny bit of nerikiri, and pass it through a sieve.
13. Spread out one piece of nerikiri onto the moistened kitchen towel. Put some umeboshi flavored nerikiri-an in the middle, and wrap the spread out nerikiri.
14. Form the nerikiri using a chopstick and/or a spoon and so on. Put a little yellow nerikiri in the middle.
15. The nerikiri can also be formed into little squeezed 'chakin' dumpling shapes. Either nerikiri will be colorful and pretty formed in this way. (Wrap a little nerikiri in a tightly wrung out moistened kitchen towel or a piece of plastic wrap and twist tightly to form a dumpling shape.)
16. Done.

How Nerikiri is different from other sweets. As Nerikiri has evolved as part of Japanese tea ceremony, it entertains people with both its appearance and taste. Here are some characteristics of Nerikiri. Each Nerikiri has its own name: First, the word "Nerikiri" refers to all Nerikiris, and each Nerikiri has its own proper name. Hi Obachan, your nerikiri looks fantastic.you make it look so easy.

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