Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, nerikiri-dough (with rice flour). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Nerikiri-dough (with rice flour) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Nerikiri-dough (with rice flour) is something that I have loved my whole life.

I already showed recipe of "Dough for Nerikiri-Wagashi (with wheat flour)". I like to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make. But for people who prefer gluten-free food, I would like to show. Here is how you achieve that.

To begin with this particular recipe, we have to prepare a few ingredients. You can have nerikiri-dough (with rice flour) using 3 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Nerikiri-dough (with rice flour):

1. Make ready 200 g Shiro-an (white Kidney bean paste containing sugar)
2. Take 3 g Shiratama-ko (rice flour)
3. Get 2 Tbsp Water

The nerikiri dough (rice flour and white bean an combo) is as easy to use as playdough. A lot of people have been telling me it reminds them of marzipan, which I've never tried. And I don't know if marzipan can be made with a main ingredient other than almonds, but I do know that neriki can be made with alternate ingredients. In today's recipe, I substituted pureed kabocha (Japanese pumpkin.

Steps to make Nerikiri-dough (with rice flour):

1. Ingrédients. (In case of that Shiro-an contains a lot of water, use less water.)
2. Put the Shiratama-ko into a boul. Pour a little water. Mix them as smashing lumps of shiratama-ko. When it's no longer lumpy, add the rest of water. And mix them well.
3. Put the mixture into Shiro-an (White bean paste). And mix them well.
4. Put it on medium heat. Knead it as extracting water. Stop doing it when there is no stickiness when you touch it.
5. Put the dough on a dry bleached cotton cloth. Knead it with the cloth. Tear it to pieces, put them together again and knead. Do the same thing 2 or 3 times. The dough gets smooth and cool as a room temperature, then It' s completed!

And I don't know if marzipan can be made with a main ingredient other than almonds, but I do know that neriki can be made with alternate ingredients. In today's recipe, I substituted pureed kabocha (Japanese pumpkin. The shiro-an is mixed with flour or mochi flour and steamed, then kneaded with sugar to create the dough for the jonama-gashi. In the Kanto region of Japan, nerikiri dough is made with "anko" bean paste, Japanese yam and mochi rice flour, and in the Kansai region, they use konashi dough made by combining anko bean paste with flour and steaming it. Mix flour, salt, and cream of tartar in a large pot.

So that’s going to wrap it up for this exceptional food nerikiri-dough (with rice flour) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!