INGREDIENTS
- – 200 g of beans (azuki or white).
- – Sugar (60% of the load of the uncooked “nama-an” pasta).
- By the best way:
- – 100 g of shiroan (bean paste).
- – 10 g of gyuhi (delicate number of mochi).
- – 100 g koshian (for the filling, 20 g nerikiri) aduki bean paste.
- Gyuhi:
- – 25 g of mochi rice flour.
- – 50 g of sugar.
- – 75 g of water.
Learn to put together some spectacular JAPANESE SWEETS
PROCEDURE:
Japanese sweets:
1. Wash the beans nicely with chilly water and soak them in loads of water in a single day.
2. Place the hydrated beans in a pot and add water (1.5 instances the quantity of beans), carry to a boil.
3. On the subject of a boil, add the identical quantity of water and boil once more.
4. Drain the beans with a colander and wash with chilly water to take away the froth and take away the bitter style.
5. Place the beans in a pot and add twice as a lot water, prepare dinner over excessive warmth. When it boils, decrease the warmth and prepare dinner the beans till they soften.
6. Course of the beans till you get hold of a paste, including water if obligatory.
7. Place the bean paste via a rough sieve, including water to facilitate the method.
8. Go the liquid obtained within the earlier step via a wonderful sieve, including water if obligatory.
9. Let the combination settle and drain the liquid with the assistance of a clear fabric. Squeeze vigorously to empty the water nicely. The pasta obtained from this “nama-an” course of or uncooked pasta.
10. Weigh the uncooked pasta obtained and calculate 60% of that weight for the sugar.
11. Place the uncooked pasta in a pot over low warmth and progressively add the sugar, stirring continually.
12. Add all of the sugar and stir till you get hold of a agency consistency
13. Place the paste obtained on a tray to chill
Here is what you could know:
1. Combine the mochi rice flour with the water. To combine.
2. Add the water and blend nicely. Cowl with movie.
3. Microwave for 1 minute. Take away from the microwave and blend nicely.
4. Cowl once more with movie and microwave once more for 1-2 minutes. Verify if the dough is just not too delicate. Whether it is, warmth it for an additional minute within the microwave. Reserve.
For meeting:
1. Place the shiroan in a microwave-safe container and warmth for 30 seconds.
2. Add the gyuhi (10% of the entire shiroan weight)
3. Combine nicely.
4. Warmth for 20 to 30 seconds within the microwave and blend every time. Repeat a number of instances.
5. When the combination has a consistency that doesn’t follow your fingers, place it on a clear fabric and knead.
6. Cool the dough.
7. Colour if we want. Divide into 5 parts.
8. Assemble the nerikiri, wrapping the koshian filling with the nerikiri dough and giving it the specified form.
