Nerikiri bean paste is used for the making of traditional Japanese sweets which represent animals, flowers and the cycle of seasons.

Special Nerikiri bean paste

white bean paste g 500
crystallized sugar g 300
water mL 250
gyuhi g 120
glucose g 50

Gyuhi is a flour of rice gluten cooked with sugar (the weight has to be about double that of gyuhi) and water in a copper bowl. The white bean paste is obtained by boiling the beans in the water. When they are softened, add cold water, push down and cover with a cloth. Press to remove the water and make the knead.

Sweet filling (Azuki bean paste)

red bean paste g 500
crystallized sugar g 325
water mL 350
glucose g 25

The red bean paste is made by following the same method used for the white bean paste.
To prepare the small sweets, mix together water and sugar in a copper bowl and bring them to boil. Slowly add the red bean paste, carrying on with the cooking. Combine the gyuhi and blend. Pour also the glucose and then remove from the stove and mix until the special Nerikiri paste is obtained. Separate the Nerikiri paste in several pieces, let them cool down and put them together so as to make a single dough. This procedure needs to be repeated twice or three times, to cool the mixture without drying the surface. Divide the dough in pieces of 30g and mould the sweets according to the chosen shapes (bird, flower…) wrapping 15g of filling in each of them.
To obtain a soft knead, it’s better to sift the Nerikiri bean paste through a strainer. Once ready it needs to be preserved in a plastic bag to avoid the surface drying. The small sweets need to be coloured according to the subjects that you want to realize.

Masaru Akita

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