Traditional Japanese Hydrangea Sweets
Traditional Japanese Hydrangea Sweets

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, traditional japanese hydrangea sweets. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Traditional Japanese Hydrangea Sweets is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Traditional Japanese Hydrangea Sweets is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook traditional japanese hydrangea sweets using 8 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Traditional Japanese Hydrangea Sweets:
  1. Make ready Shiro-an
  2. Prepare Powdered kanten
  3. Make ready Water
  4. Take Natural food coloring (purple and blue)
  5. Make ready Sugar
  6. Prepare Nerikiri (confection made from bean paste and dough) (green)
  7. Get Nerikiri (orange )
  8. Prepare Nerikiri (yellow)
Steps to make Traditional Japanese Hydrangea Sweets:
  1. Dissolve the food coloring with a small amount of water.
  2. In a heatproof bowl, add the kanten powder and water. Stir together and microwave it for 1 minute and 20 seconds.
  3. Once the mixture from Step 2 is well blended, add the sugar and continue mixing. Microwave again for 20 seconds.
  4. Strain through the kanten mixture using a tea strainer and pour it into 11 cm x 17 cm tray.
  5. Drop the food coloring in at the both edges of the tray and start spreading the color with a toothpick.
  6. Once the mixture from Step 5 cools down, chill in the refrigerator for about 1 hour.
  7. While the kanten mixture is solidifying, make the leaves and snail from"nerikiri":
  8. Cut out the leave-shape from the green "nerikiri." With a fork, make the edge zigzag. Draw the veins with a toothpick.
  9. To make the snail, roll out the yellow "nerikiri" into a tear-shape to make the body.
  10. Roll out the orange "nerikiri" into a thin rope-shape. Roll it up to make the shell of the snail and put it on top of the body from Step 9.
  11. Take out the kanten from Step 6 and cut into 7 mm squares.
  12. Divide the shiro-an into 2 pieces and make them into balls.
  13. Put the kanten from Step 11 onto plastic wrap and place the shiro-an on top. Gently tie it up so the kanten covers the entire surface of the shiro-an.
  14. Place the jelly from Step 13 onto the leave-shaped "nerikiri."
  15. Put the snail anywhere you want to decorate and it is done.

So that’s going to wrap this up with this exceptional food traditional japanese hydrangea sweets recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!