Hello everyone At your request, I recorded the process of nerikiri dough making.
I’m not a Wagashi professional, but these are the summaries of my experience over the years
Hope it can help you
First, let’s look at some kinds of beans
Navy beans
white kidney beans needs to be sifted twice
Lima Beans need to be peeled off after soaking
you can find your own local beans as long as they are soft and creamy after cooking
Today I will demonstrate white kidney beans and white lima beans
Soak the beans overnight, peel off the skin of the white lima beans
Soak the white kidney beans and cook directly
Turn on medium to low heat
Not too high heat
Turn off the heat after boiling
Pour all out and rinse
Repeat boiling and rinsing about 3 times
Until the water becomes clear
Cover and cook on low heat until the beans are soft
Cook white kidney beans in the same progress
It’s like this after it’s cooked, very soft
The white kidney beans need to be sifted twice, the first time the bean skins are sifted out with a coarse sieve
Pour some water to help the bean paste fall off the sieve
Then add more water
Let it settle down
Lima beans only need to be sifted once, with a fine sieve
About 50 mesh fine sieve
sift and wash many times is to make the following steps more convenient and it won't stick on the pan, and the dough is easier to use.
Also pour some water to help sedimentation
while Waiting, let's sift the white kidney beans a second time
Pour out the water on the top first
Put it on the 50-mesh fine sieve we just used and sieve
Add water again to settle
After the two kinds of bean pastes are settled, they can be dehydrated
Pour into this nut milk bag
Squeeze out all the moisture
It should be very easy to squeeze after washing so many times
After squeezing the water, this is called raw paste
Next, you need to add sugar to make into paste
it's not easy to find Japanese white sugar so just use regular white sugar
Add raw paste, sugar and a little bit of water to the pot
stir well then turn on low heat
It needs to be constantly stirred during the period
Very patiently to let the water dries up
Scoop up and then throw it down. If there is a peak point, it means it's ready
The lima bean paste on the left is yellower than white kidney bean paste on the right
Bean paste is not sticky, you need to add something sticky to make it easy to shape
The most commonly used is Japanese yam or glutinous rice flour
Japanese glutinous flour is slightly different from ordinary glutinous rice flour
But the effect can be achieved with ordinary glutinous rice flour, I have tried both
Let's make the glutinous rice flour one first
Put glutinous rice flour 10g, sugar 10g and water 20g into the pot
Stir well and then turn on the heat
turn on low heat
stirring constantly
Until it becomes soft glutinous rice dough
Put it in the white bean paste
Mix well and stir evenly
The amount of glutinous rice dough is 8%-12% of the bean paste. the more the softer. You can try and find the texture you like
The following step is not very easy to do using normal pot
so, I like to use the microwave method to make sure a successful dough
Spread it on the wall of the bowl like this and put it in the microwave on high heat for one minute
Take it out and stir well again
Repeat this step 2-4 times
Until it’s not very easy to stir and it is no longer sticky when touched
The power of each microwave is different, so we do it in one minute at a time
How many times can achieve the effect, you can try it in your microwave
Put on a wooden board to dry
It’s best to knead it in a cotton cloth, it will be more even and delicate
Wrap it with food wrap when it's cooled
It’s best to use on the same day , if you don’t use it right away, please keep it in the refrigerator
Best better not to freeze
Let 's make yam nerikiri dough
First peel and cut 200g Japanese yam
Soak in clean water
Wash off excess Mucilage on the surface
Put it in a steamer and steam it
You can use chopsticks to test. it will be soft when it's cooked
Sieve while it is hot using a fine 50 mesh sieve
Add white sugar and stir until the sugar melts
Transfer to the pot, add white bean paste
Stir well and turn on low heat
same process, stir constantly until the water dries up
If you are not 100% confident in making it in a pot. just take it out and put it in the microwave when there is resistance to stirring
Repeat the stirring and heating steps like making glutinous rice nerikiri until the dough is not sticky any more
Let 's knead it on a cotton cloth
If it's no longer stick to your hands like this, it means the dough is ready
Another way to check is to pull a small piece, see there is a small tip, which also means that your work is successful.
again, wrap it
Hope you enjoy it! you can start your journey of nerikiri making now!