Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, dough for nerikiri-wagashi (with wheat flour). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Dough for Nerikiri-Wagashi (with wheat flour) is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Dough for Nerikiri-Wagashi (with wheat flour) is something that I have loved my entire life. They’re nice and they look wonderful.

Dough for Nerikiri-Wagashi (with wheat flour) "Nerikiri" is a traditional Japanese confectionary, a sweet for having with Matcha. Nerikiri-dough is a key ingredient for it. It's made from white Kidney bean paste with sugar and rice flour. But there is "Konashi-dough" made with wheat flour instead of rice flour.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have dough for nerikiri-wagashi (with wheat flour) using 3 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Dough for Nerikiri-Wagashi (with wheat flour):

1. Get 500 g White Kidney bean paste with sugar
2. Prepare 25 g Wheat flour（plain flour）
3. Make ready ※Wheat flour should be 4 or 5% (weight) of the bean paste

So I do make black one. I already show you "How to Make Nerikiri-dough (with wheat flour). The dough from beam paste & wheat flour is called "Kanashi" strictly. I prefer to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make.

Steps to make Dough for Nerikiri-Wagashi (with wheat flour):

1. Ingredients
2. Put the bean paste into a bowl. Sift the wheat flour on it.
3. Mix them taking care not to it sticky.
4. Wrap the dough with a bleached cotton cloth. Put it into a steamer.
5. Steam it 20minuite over high heat.
6. Knead the dough to make it sooth with the cloth.
7. Let the dough cool completely. Then wrap it in plastic wrap and leave it in a refrigerator for 30min. Then it's completed!
8. You can keep it in a freezer for months. Repackage it into small potions (ex. 20g) and keep them in a freezer. Whenever you want to make several "Nerikiri Wagashi", you just thaw several blocks and use them.

The dough from beam paste & wheat flour is called "Kanashi" strictly. I prefer to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make. Put the Shiratama-ko into a boul. Mix them as smashing lumps of shiratama-ko. Nerikiri is a dough for Nerikiri Wagashi.

So that is going to wrap it up with this special food dough for nerikiri-wagashi (with wheat flour) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!