Nekiri Wagashi is a traditional Japanese recipe for a classic bean paste sweet/candy coloured with food colouring and shaped into decorative forms. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Nekiri Wagashi.
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Ingredients:
For the Shiro-an (White Bean Paste):
225g butter beans, soaked for over night and skin discarded
150g granulated sugar
¼ tsp salt
For the Nerikiri Wagashi:
1¼ tbsp sweet rice flour
1½ tbsp water
1½ tsp sugar
250ml shiro-an (white bean paste)
Method:
For the Shiro-an (White Bean Paste): Add the soaked lima beans into a large pot, then add enough water to barely cover the beans. Bring to a simmer and cook for 1.5 to 2 hours, or until the beans are soft (you can also cook it in a pressure cooker for 15-20 minutes.)
Once done, drain the water and blend the tender lima beans in a food processor until you have a smooth purée.
Working in batches, transfer a portion of the bean puree to a fine-meshed sieve. Using a spatula or spoon, press the beans through the strainer to produce a smooth white bean paste.
In a medium-sized saucepan, combine the sugar, salt, and the white bean paste. Cook over medium-low heat, stirring, until the sugar has dissolved and mixture becomes a mouldable paste (about 15-20 minutes).
Turn off the heat, then transfer the shiro-an into a large plate or container.
For the Nerikiri Wagashi: In a medium pan set over medium heat, mix together the sweet rice flour, water, and sugar with a wooden spatula.
Add in the shiro-an (white bean paste). Continue to mix until a tacky, moldable dough forms.
Turn off heat, then transfer the nerikiri to a plate or baking tray to cool.
Once cool, split the 'dough' and place in different bowls/containers to colour with food dye.
