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Hey Guys, today we are making these beautiful Japanese dessert “Nerikiri Wagashi”.
The most artistic and interesting sweet that meticulously hand-carved and commonly served at a tea ceremony in Japan.
In this video, I will show you how to make quick and easy Nerikiri dough. With this method you can skip a few step of making fresh white bean paste from scratch, the process will be faster and even simpler.
Enjoy the time of making Nerikiri!
Take your time to finish this process nicely :)

QUICK AND EASY NERIKIRI WAGASHI
Yield: 10-12 pieces (about 55-60 g each)
Active time: 3 hr
Total time: 3 1/2 hr

INGREDIENTS
Shiro-An (White Bean Paste):
960 g Cannellini Canned Beans (4 cans)
200 g Granulated Sugar

Gyuhi (Soft Mochi Dough):
32 g Glutinous Rice Flour
44 g Water
Food Colouring

INSTRUCTIONS
Shiro-An
1. Strain and place Cannellini Beans in a large heatproof bowl, pour enough of the boiling water to cover the beans for about 1-inch.
Soak for about 10 minutes, transfer to a fine-mesh strainer to drain.
Rinse the beans under cold running water and drain.
2. To mash
Set the flour sifter upside down on top of a flat tray, using spatula or rice spoon press the beans against the walls of the sifter.
Continue smash and push the beans against the sifter in a side to side motion until you have pressed all the bean paste through the mesh.
The skins which left on the top of the sifter can be discarded.
*You can use regular strainer to do this.
3. Place the bean paste onto heavy bottomed non-stick pan, add in the sugar, cook over medium heat stirring constantly until all the sugar melted.
It will be wet at first as the sugar melts, keep stirring until it gets drier.
*I took 50 minutes to cook this, if you have bigger pan that will be a good option (the water will evaporate faster, shorten the cooking process).
4. When the dough starts to dry, lower the heat so it doesn’t gets burn.
It is done when it’s forming a thick paste and you can see a few dry doughs left on the bottom and sides of the pan.
At this point, you should be able to make a lasting indentation in the bean paste with your finger and the paste should not stick to your hands.
If it still very sticky, cook for about 5 or 10 mnt longer.
* Important Tip: Make sure that you remove enough water out of Shiro-An before you mix it with the Gyuhi, if it still contains too much water while mix it with Gyuhi, the final Nerikiri dough will become watery, too soft, hard to shape, and there’s no turning back.
5. Take it off from the heat and spread the Shiro-An inside the pan to cool completely.
*Any dough or bean paste or wagashi should not be exposed to air too long.
6. Once it cools down, spare the 200 g of Shiro-An for the filling (cover in a plastic wrap) and keep the rest for Nerikiri Dough.

Nerikiri Dough
1. The Gyuhi
In a small pan, combine the glutinous rice flour and water. Mix until no lumps remain.
Cook over medium low heat, keep stirring until the mixture a bit transparent, sticky and thick, remove from the heat and let it cool a bit.
2. To combine
The ratio of Shiro-An & Gyuhi should be 10 by 1; for example 500 g of Shiro-An, 50 g of Gyuhi.
Cut Gyuhi into small pieces and place into the Shiro-An, mix well until uniform in texture.
Squish the dough together with your hands for about 2 mnt until the mixture is soft & pliable (the dough should not stick to your finger too much).
3. Transfer the dough onto a clean cotton cloth, using your hands fold and knead the dough inside the cloth (repeat this process a few times for about 1 to 2 mnt).
Then pull and tear the dough into small pieces, place them inside the cotton cloth, let them rest for 1 mnt.
After 1 mnt, gather all small pieces together and knead again for 1 mnt (the dough will become smooth & really soft). Cover it in a plastic wrap.
4. Proceed with colouring and shaping according to the video.
*1 portion Nerikiri contain 20 g of Shiro-An filling and 35 g of Nerikiri Dough.

NOTES
1. The dough can be made ahead of time, tightly sealed and frozen up to 1 month or refrigerate for up to 4 days.
It can be easily reheated until it’s pliable again.
2. I suggest to divide Nerikiri Dough into each serving (35 g each), wrap them individually with a plastic wrap & store them in the freezer (in an airtight container) to use later.
3. If you feel the dough a bit soft and sticky, add a little bit of cooked glutinous rice flour (cook in the pan for 5 mnt) or you can apply a bit of vegetable oil on your palm and the tools to prevent stickiness.
4. I like to use natural food colouring because besides it gives beautiful colours, the fragrance & flavour makes your sweets more delightful to enjoy.
5. To store; fridge for up to 5 days & 1 month in the freezer.

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