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Step By Step Recipe: Traditional Japanese Hydrangea Sweets

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Traditional Japanese Hydrangea Sweets, We need prepare 8 Ingredients And 15 Steps

Ok now How To Cook Traditional Japanese Hydrangea Sweets

Traditional Japanese Hydrangea Sweets You can cook Traditional Japanese Hydrangea Sweets by using 8 ingredients and 15 steps. Here is how you cook Traditional Japanese Hydrangea Sweets.

Ingredients of Traditional Japanese Hydrangea Sweets

  1. Prepare 60 grams of Shiro-an.
  2. Prepare 1 grams of Powdered kanten.
  3. Prepare 125 ml of Water.
  4. You need to prepare 1 of Natural food coloring (purple and blue).
  5. Prepare 10 grams of Sugar.
  6. Prepare 15 grams of Nerikiri (confection made from bean paste and dough) (green).
  7. You need to prepare 2 grams of Nerikiri (orange ).
  8. You need to prepare 1 grams of Nerikiri (yellow).

Traditional Japanese Hydrangea Sweets directions

  1. Dissolve the food coloring with a small amount of water..
  2. In a heatproof bowl, add the kanten powder and water. Stir together and microwave it for 1 minute and 20 seconds..
  3. Once the mixture from Step 2 is well blended, add the sugar and continue mixing. Microwave again for 20 seconds..
  4. Strain through the kanten mixture using a tea strainer and pour it into 11 cm x 17 cm tray..
  5. Drop the food coloring in at the both edges of the tray and start spreading the color with a toothpick..
  6. Once the mixture from Step 5 cools down, chill in the refrigerator for about 1 hour..
  7. While the kanten mixture is solidifying, make the leaves and snail from"nerikiri":.
  8. Cut out the leave-shape from the green "nerikiri." With a fork, make the edge zigzag. Draw the veins with a toothpick..
  9. To make the snail, roll out the yellow "nerikiri" into a tear-shape to make the body..
  10. Roll out the orange "nerikiri" into a thin rope-shape. Roll it up to make the shell of the snail and put it on top of the body from Step 9..
  11. Take out the kanten from Step 6 and cut into 7 mm squares..
  12. Divide the shiro-an into 2 pieces and make them into balls..
  13. Put the kanten from Step 11 onto plastic wrap and place the shiro-an on top. Gently tie it up so the kanten covers the entire surface of the shiro-an..
  14. Place the jelly from Step 13 onto the leave-shaped "nerikiri.".
  15. Put the snail anywhere you want to decorate and it is done..

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