How to make dough of Nerikiri, Japanese decorative Wagashi

Ingredients

• 200 g Glutinous Rice Flour (also called shiratama-ko, sifted)
• 120 ml Water (for initial shiratama dough)
• 30 g Granulated Sugar (for shiratama dough, helps remove water)
• 150 g Chinese Yam (Nagaimo) (peeled and sliced 1/3 inch thick)
• 20 g Granulated Sugar (helps remove excess moisture from yam)
• 1 sheet Plastic Wrap (to wrap dough pieces)

Instructions

1. Prepare Shiratama Dough

   Combine glutinous rice flour, water, and 30 g sugar in a pot. Heat over low flame, stirring continuously with a spatula. Spread the mixture, let it sit a few seconds, then stir again. Repeat until the dough no longer sticks to your fingers and feels smooth.

   Time: PT10M

   Temperature: Low heat

2. Steam Chinese Yam

   Peel the nagaimo, slice into 1/3‑inch thick pieces, and place in a steamer basket over boiling water. Cover and steam for 12‑15 minutes until the slices are soft in the center.

   Time: PT15M

   Temperature: 100°C (steam)

3. Remove Moisture from Yam

   Transfer the steamed yam to a bowl, add 20 g sugar, and mash vigorously with a wooden spoon, pressing against the bowl sides to squeeze out excess water until the mixture feels less watery.

   Time: PT5M

4. Combine Doughs

   Weigh the shiratama dough (≈200 g) and the yam mixture (≈150 g). Add the yam to the pot with the shiratama dough, keep the heat low, and stir until the mixture becomes a smooth, homogeneous dough.

   Time: PT10M

   Temperature: Low heat

5. Strain Hot Dough

   Using oven mitts, pour the hot dough through a fine‑mesh sieve into a clean bowl, pushing it through with a spatula to remove any remaining lumps.

   Time: PT5M

6. Portion and Cool Dough

   Divide the dough into ~56 g (2 oz) pieces, place each on parchment, let cool for about 1 minute, then wrap tightly in plastic wrap to prevent drying.

   Time: PT5M

7. Freeze for Storage

   Place the wrapped pieces into a freezer bag, label, and freeze. Use within one month for best texture.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

28 g

Fat

0 g

Fiber

1 g