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菜の花しぐれ・和菓子 Wagashi (Japanese sweets)

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菜の花しぐれ・和菓子
朝は菜の花しぐれの和菓子を初めて作りました。山崎彩さんの本を再び参考にします。

卵黄と白あんを合わせてほつこり蒸し上げます。中につぶあんです。美味しい~


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Wagashi (Japanese sweets)・Nanohana Shigure
No bento these couple of days since it is the national holidays here in Singapore as CNY is celebrated. 

Woke up early this morning and decided to try other recipes in the wagashi recipe book by Yamazaki Aya. today, I made Nanohana Shigure wagashi sweets. This Japanese sweet is suppose to symbolise rape blossoms, it is a name of a real floral plant! In fact, rape blossoms are beautiful, yellow in colour and is a family of canola. 

Unfortunately my Nanohana-Shigure wagashi didnt look very yellow, probably due to the type of eggs we have here as compared to Japan. (the egg yolks here are much lighter in colour)

The outside layers is made of white bean paste (Shiro-an) and green tea, and the inside is sweet bean paste (Tsubu-an). Simple and yummy!
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Making the outer dough layers of the sweet to wrap the bean paste
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Placing them in a steamer 
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