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Nerikiri is also often eaten and enjoyed with a cup of tea. Great as a sweet snacks enjoyed during a lazy afternoon. Definitely for the sweet tooth! :P
It was really fun making this as the process was almost like molding dough/clay. You can sculpt the nerikiri as you wish, color it as you like to create different characters.
Actually, today's creation was inspired by some super cute kitty cat nerikiri made by a Japanese housewife name Caroline (a friend shared online). On more than one occasions, I also saw super cute animal wagashi sweets sold on Rakuten japan.
So I thought to myself - I can make some too!
今日はキイロイトリねりきりを作りました。楽しかったんです。可愛いですか？
パンケーキのお弁当に入れました。ケケケ～
ねりきりのレシピは下です。皆様、見てみてください。
While mashed potatoes is also great for molding, it will suit a more savory taste while nerikiri is more for those who want something sweet in your bento.
Have fun!
Recipe for Kiiroitori Nerikiri キイロイトリのねりきりレシピ
200g Shiro-an (white bean paste)20g Shiratamako (Japanese glutinous rice flour)
approx 30-40g water (please adjust accordingly for step 1)
*For shiro-an, it is not available here in Singapore but an amazing blogger friend of mine, Evan from Evan's Kitchen Ramblings have shared how you can make shiro-san. Check out her post here. Evan makes the most beautiful and amazing sweets and she is always so generous to share her tips!
1) In a small bowl, add in shiratamako. Slowly add water using a spoon and knead well. You want to achieve a soft dough texture. It will form a dumpling ball and the sides of the bowl will be clean. (the dough feels like your ear lobe - sorry for the vivid description)
2) Boil a small pot of water and cook the shiratama dumpling ball. You will know that it is cooked when it floats on the top of the boiling water. Remove.
3) In a microwavable bowl, add in the boiled dumpling from step 2 and 200g of shiro-an. Mix with spatula.
4) Heat in microwave at 500W for 1 minute.
5) Remove and mix with spatula again until the dumpling is evenly incorporated into the bean paste.
6) Let it cool before adding colors and shaping it.
Tip: To color, I used gel colors like those use for icing to prevent adding additional moisture to the dough
Tip: Wash your hands in between as you knead and roll the different parts. This will help reduce sticking to your hands.
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