Step-by-Step Guide to Prepare Award-winning Nerikiri-dough (with rice flour)

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, nerikiri-dough (with rice flour). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Ingrédients. (In case of that Shiro-an contains a lot of water, use less water.). Put the Shiratama-ko into a boul. Mix them as smashing lumps of shiratama-ko. Nerikiri is a dough for Nerikiri Wagashi.

Nerikiri-dough (with rice flour) is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Nerikiri-dough (with rice flour) is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook nerikiri-dough (with rice flour) using 3 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Nerikiri-dough (with rice flour):

1. Take 200 g Shiro-an (white Kidney bean paste containing sugar)
2. Make ready 3 g Shiratama-ko (rice flour)
3. Take 2 Tbsp Water

The dough from beam paste & wheat flour is called "Kanashi" strictly. I prefer to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make. Great recipe for Nerikiri-dough (with rice flour). I already showed recipe of "Dough for Nerikiri-Wagashi (with wheat flour)".

Steps to make Nerikiri-dough (with rice flour):

1. Ingrédients. (In case of that Shiro-an contains a lot of water, use less water.)
2. Put the Shiratama-ko into a boul. Pour a little water. Mix them as smashing lumps of shiratama-ko. When it's no longer lumpy, add the rest of water. And mix them well.
3. Put the mixture into Shiro-an (White bean paste). And mix them well.
4. Put it on medium heat. Knead it as extracting water. Stop doing it when there is no stickiness when you touch it.
5. Put the dough on a dry bleached cotton cloth. Knead it with the cloth. Tear it to pieces, put them together again and knead. Do the same thing 2 or 3 times. The dough gets smooth and cool as a room temperature, then It' s completed!

Great recipe for Nerikiri-dough (with rice flour). I already showed recipe of "Dough for Nerikiri-Wagashi (with wheat flour)". I like to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make. Nerikiri is a dough for Nerikiri Wagashi. I already show you "How to Make Nerikiri-dough (with wheat flour).

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