Wagashi nerikiri recipe

Ingredients

• 200 g White Bean Paste (Shiro-an) (Sweetened white bean paste, used as dough base and optional filling)
• 150 g Glutinous Rice Flour (Mochiko) (Also called sweet rice flour, creates the chewy mochi texture)
• 30 g Granulated Sugar (Adds sweetness to the mochi dough)
• 150 ml Water (Divided into 2–3 additions while mixing the mochi dough)
• 100 g Red Bean Paste (Anko) (Traditional filling; can be swapped with white bean paste)
• 2 drops Food Coloring (Orange) (Adds orange hue to the dough; use natural food coloring if preferred)
• 2 tbsp Potato Starch (Prevents sticking while shaping)
• 6 pieces Bamboo Skewers or Toothpicks (Used to create the mandarin orange surface texture)

Instructions

1. Dry the White Bean Paste

   Place the white bean paste in a microwave‑safe mixing bowl, cover with a paper towel, and microwave on high for 1 minute to evaporate excess moisture. Stir, then microwave for another 1 minute until the surface looks dry and slightly whitish.

   Time: PT2M

2. Prepare Mochi Dough

   In a small mixing bowl combine glutinous rice flour and sugar. Add water gradually (2–3 additions), mixing until a smooth, lump‑free paste forms.

   Time: PT5M

3. Cook Mochi in Microwave

   Microwave the mochi mixture for 30 seconds, remove and stir. Microwave again for another 30 seconds. The dough should become sticky, translucent, and slightly glossy.

   Time: PT1M

4. Combine Mochi with White Bean Paste

   Add the cooked mochi dough to the dried white bean paste. Stir vigorously until fully incorporated and the mixture becomes a uniform, pliable dough.

   Time: PT3M

5. Knead the Dough

   Transfer the dough onto a damp cotton cloth. Knead for 2–3 minutes until smooth. Break the dough into small pieces to cool faster, then gather the pieces back to the center and knead again until the surface is even.

   Time: PT5M

6. Color the Dough

   Cover the dough with plastic wrap. Add a few drops of orange food coloring and knead until the color is uniformly distributed.

   Time: PT2M

7. Prepare Fillings

   Roll the red bean paste into a smooth ball (or use white bean paste if preferred). Set aside.

   Time: PT2M

8. Shape Mandarins

   Flatten a portion of orange‑colored dough, place the bean‑paste ball in the center, and wrap the dough around it, sealing the edges. Divide the wrapped ball into eight equal sections. Dust the work surface with potato starch, then gently flatten each section into a thin disk. Re‑assemble the eight disks around the filling, overlapping slightly to mimic a mandarin peel.

   Time: PT8M

9. Create Surface Texture

   Insert bamboo skewers or toothpicks into the surface in a radial pattern to imitate the dimpled texture of a mandarin orange.

   Time: PT2M

10. Final Rest

    Place the finished wagashi on a plate, cover loosely with plastic wrap, and let rest at room temperature for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2g

Carbohydrates

30g

Fat

0.5g

Fiber

2g