How to make Nerikiri ``Cherry Blossams`` 桜ねりきり

Hi there Konichiwa~,

 

Cherry blossam (sakura) are almost over in Aichi I made Nerikiri of cherryblossam.

The recepe of Japanese is the bottom of this blog.

<ingredients> two sakura nerikiri

120g white sweet bean paste

3g shiratama powder (rice powder)

5g sugar

5g water

A littke red, yellow, purple food coloring

<method>

(1) Spread shiratama powder on a plate.

(2) Microwave 60min 600w a couple of time to be dry(It has done 3 times).

(3) Cover wet cloth to prevent dry.

(4) Mix shiratama powder, sugar,water then cover a plastic lap microwave 20seconds 600w a few time to be sticky

(5) Mix the bean paste and the sticky shiratama powder well.

(6) Mix yellow food coloring well.

(7) Divide into four.

(8) Leave the right bean paste as it is then divide the left bean paste into 3 balls.

(9) Add food cororing mix well ( I left white) the bigger white and red are outside of sakura.

(10) Deside which color is centre, I decide the centre is purple so put purple ball on the centre of flat circle paste.

(11) Wrap the purple ball.

(12) Put the yellow ball on the centre of red flat circle paste and wrap it.

(13) Put the red ball on the centre of white (the biggest) flat circle paste.

(14) Repeat the same method with the other pastes then form into semi-spherical.

(15) Make circle on the centre with a toothpick.

(16) Make 5 lines from the circle.(make 5 triangles)

(17) Push each vertex of a triangle with point finger toward to outside to form into pedals.

 

(18) Make short line on the centre of each pedal.

(19) Make the centre of flower with a tea strainer (a net).

(20) Put it on the centre of flower with chopsticks. if you do not have it, it is ok with small yellow ball instead.

 

(21) Done !

<日本語>

材料:

120g 白あん

3g 白玉粉

5ml 水

5g 砂糖

少量の赤・黄色・紫の食紅

 

レシピ:

(1)白あんをお皿にひろげる

(2)600wで60秒づつ、水気がなくなるまで数回に分けてレンジでチンする

(写真のものは3回チンしたもの)

(3)生地が乾かないよう濡れた布をかぶせたおく

(4)白玉粉、水、砂糖を混ぜてから、ラップをして600w20秒ごと粘りがでるまでチンする

(5)白あんと(4)を混ぜる

(6)5gぐらいを取って、黄色の食紅と混ぜる

(7)残りを4つにわける

(8)右の白あんはそのまま、もう1つの白あんを3つに分ける

(9)色を食紅を混ぜてつけておく、白色はそのまま

(10)一番真ん中にする色を決めて丸くして、平たくした餡子の真ん中へおく

(11)包んでまるめる

(12)そのボールを更に平たくした餡子の真ん中へおく

(13)包んでまるめる

(14)そのボールを桜の一番外側の生地を平たくして包んでまるめる、同じことを残りの生地で行い、半球形に整える

(15)真ん中につまようじで、丸印をつける

(16)その丸印を中心に5つの線をつまようじでつける(三角を5個つくる)

(17)その三角の先端の方を人差し指で外側(三角形の下側)に向かって押す(花びらをつくる)

(18)花びらの真ん中に短い線をつまようじでつける

(19)花芯をよけておいた黄色の餡子を茶こしで押し出してつくる

(20)お箸で出来た花芯を桜の真ん中へおく(できない場合は、黄色の餡を小さい丸にしておくだけでも十分です)

(21)できあがり!

 

Hope you like it ♪

*:..。o○☆゚・:,。*:..。o○☆゚・:,。゚・:,。★゚・:,。゚・:,。☆

If you have any questions about Japan don't hesitate to mail me(・∀・)

Are you interested in cooking in Japan? if so come to join my cooking class(・∀・) http://www.bonzajapanesecooking.com