Nerikiri Wagashi: "紫陽花 Ajisai (Hydrangea)"

Name: How to cook Nerikiri Wagashi: "紫陽花 Ajisai (Hydrangea)" - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Yu-Art Kichijoji

Nerikiri Wagashi: "紫陽花 Ajisai (Hydrangea)"

紫陽花（Ajisai）;Hydrangea is a flower in the rainy season in Japan. We love to have Wagashi formed in this flower in that season.

Ingredient

Food ration :

2 servings

20 g

Shiro-an (White Kidney bean paste with sugar)

40 g

Cooking instructions

* Step 1

Ingredients for 2

* Step 2

Utenciles for making the shape

* Step 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.

* Step 4

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

* Step 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.

* Step 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!

* Step 7

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

* Step 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.

* Step 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.