Peach Nerikiri (Sweet Bean Paste Confections) - Easy Wagashi to Make for Dolls' Festival
Edit

Peach Nerikiri (Sweet Bean Paste Confections) - Easy Wagashi to Make for Dolls' Festival

Sakura mochi are the traditional sweets to serve and are always nice, but since Doll's Day festival is also Peach Festival, I thought a peach-themed treat would be fun to try.

Your cooking time will differ depending on the water in the white bean paste.
Remember that the dough will stiffen when chilled.
When you shape the dough using plastic wrap, and the dough sticks to the wrap when you try to remove it, that means that there is still too much water in the dough.
This will look very peach-like if you marbleize the pink and white portions so there is no clear boundary. Recipe by Choco makaron

cookpad.japan

Ingredients

6 servings
  1. 12 grams Shiratamako
  2. 10 grams White sugar
  3. 20 grams Water
  4. 300 grams White bean paste (storebought)
  5. 1 Red food colouring
  6. 1 for garnish Small leaves

Method

  1. Edit

    Combine shiratama flour, sugar, and water in a pot and stir to dissolve.

  2. Edit

    Heat the mixture over medium heat and stir the mixture until well heated.

  3. Edit

    When the flour mixture is hot, add white bean paste. Mix well and continue stirring the ingredients together.

  4. Edit

    Cook until the water has evaporated. Touch the dough with a finger to check if the dough is thick and can be moulded into shape.

  5. Edit

    Form 2/3 of the mixture into a ball and set aside. Dissolve the food colouring in a small amount of water.

  6. Edit

    Add the dissolved food colouring to the remaining dough in the pot. Mix in enough colour to turn the dough a light shade of pink.

  7. Edit

    Place 30g of the white dough and 20g of the pink dough onto a square of plastic wrap. Gather the loose ends of the wrap to form a ball and twist tightly to form a peach shape.

  8. Edit

    It should look something like this.

  9. Edit

    Use your fingers to smooth out any wrinkles and press the dough into a rounded shape. Taper one end into a point.

  10. Edit

    Use a bamboo skewer, or the back of a knife, to indent a line midway into the peach shape, creating the seam of the peach.

  11. Blank step
    Add Photo

    This time, I garnished with leaves that I had on hand.

Add Step

Cooksnaps

(0)
Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap