How to Make Nerikiri - Japanese Wagashi

Method

Step 1

Bring 100ml of water to a boil; whilst the water comes to temperature, bring the Shirotamako (Glutenous rice flour) together into a ball. Cook the dough ball in the boiling water for 1 minute. Once cooked, set aside in a bowl.

Step 2

Dry out the bean paste in a separate pan over a low to medium heat. Keep the mixture moving, and then pour in the Mizuame (rice syrup), along with your rice ball; remove from the heat and mix well. Decant onto a plate and work the dough into a smooth ball.

Step 3

Take 12g of the white dough and roll it into a disk. Use the tip of a knife to gradually add the food coloring to the dough. Work the color through the dough with your fingers, creating a ball, and then flatten back down to a disk. Add a ball of red bean paste to the disk's center and carefully shape the disk around the filling. Use your hands to roll the filled dough into a smooth sphere. Repeat using green dye.

Step 4

Cut each dough ball into 8 equal pieces.

Step 5

Place the alternate colored doughs together, reforming a ball from all the segments.

Step 6

With moist hands, gently press the seams of the dough together. It should now be relatively smooth.

Step 7

Top with some edible silver leaf and enjoy!