Nerikiri Wagashi: "Momiji" (Red Maple leaves)
Nerikiri Wagashi: "Momiji" (Red Maple leaves)

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, nerikiri wagashi: "momiji" (red maple leaves). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Nerikiri Wagashi: "Momiji" (Red Maple leaves) is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Nerikiri Wagashi: "Momiji" (Red Maple leaves) is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have nerikiri wagashi: "momiji" (red maple leaves) using 4 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Nerikiri Wagashi: "Momiji" (Red Maple leaves):
  1. Make ready 10 g Red bean paste (bean jam)
  2. Get 25 g Nerikiri-dough
  3. Prepare Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)"
  4. Take ＋ Food colorings
Instructions to make Nerikiri Wagashi: "Momiji" (Red Maple leaves):
  1. Utensils.
  2. Ingredients
  3. Divide the dough into each part. Knead the Nerikiri-dough to make it smooth. Colorize each part; a red dough, a yellow one and a smaller orange one.
  4. Put the red dough and the yellow one together. And put the orange dough between the 2 colors to make a gradation from red to yellow.
  5. Rap the red bean jam with the dough. And make it round and squash it a little.
  6. Rube the edges of each color and gradate them.
  7. Put 5 draft lines radially on the top, from the off center point.
  8. Make diches on the side, between these lines.
  9. Nip to make 5 pointed ends of a leaf
  10. Stretch down the 5 pointed ends of the leaf.
  11. Draw lines radially to the pointed ends from the off center point.
  12. Put patterns with short lines on edged of the leaf.
  13. It's finished

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