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Traditional Japanese Hydrangea Sweets Recipe

Traditional Japanese Hydrangea Sweets Recipe
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Serving : 2
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Prepare the ingredients before making Traditional Japanese Hydrangea Sweets in your home. Then, follow these steps below to serve Traditional Japanese Hydrangea Sweets for your family or friends.

Ingredients: Traditional Japanese Hydrangea Sweets

  • 60 grams Shiro-an
  • 1 grams Powdered kanten
  • 125 ml Water
  • 1 Natural food coloring (purple and blue)
  • 10 grams Sugar
  • 15 grams Nerikiri (confection made from bean paste and dough) (green)
  • 2 grams Nerikiri (orange )
  • 1 grams Nerikiri (yellow)

How to Make Traditional Japanese Hydrangea Sweets

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Traditional Japanese Hydrangea Sweets in your home by yourself.

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