White Bean Paste Dough | Nerikiri Dough
This versatile dough made of white bean paste and mochi becomes an edible dessert clay with which you can make so many yummilicious as well as gorgeously shaped and textured sweet desserts. It's amazing, really, the wonderful shapes that can be made: flowers, leaves, pumpkins, animals, etc. The limit is your imagination and ingenuity.
- Prep time
- 1 min
- Cook time
- 2 min
- Yield
- 10 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 15.5 oz white bean paste, 440g
- 3 1/2 tbsp glutinous rice flour, 35g
- 3 tbsp water, 45g
Instructions
- 1
Make the white bean paste: Make bean paste according to our recipe here. You'll need to double the recipe.
- 2
Make the soft mochi gyuhi: Mix glutinous rice flour and water, whisking until completely combined. In a small pot heat over low heat, stirring and scraping constantly for 1-2 mins or until very sticky and clumps to the scraper. Let cool.
- 3
Combine and Knead: Place the white bean paste in the middle of a large piece of cloth or a large silicon mat. Add the mochi on top. Fold over the sides of the cloth or mat and use to knead the mochi into the paste.
- 4
When mochi is completely incorporated, pull the dough into approx 15 pieces and lay out of the cloth/mat and let rest one minute.
- 5
After a minute again use the sides of the cloth/mat to knead the dough about 20 times or until the dough is smooth and not sticking to the finger. Test readiness by drawing a line thru the dough. If you can make a line with no clumping the dough is ready is be used for making nerikiri sweets.
- 6
Storage: If not using immediately wrap tightly in cling film and keep in fridge for up to 3 days. To store longer, keep well wrapped dough in the freezer until needed.