煉り切りねりきり
Nerikiri / Smooth Ball of Sweet Bean Paste

煉り切りThis is one of the main sweets in tea ceremony, which has very smooth texture to dissolve in your mouth quickly. You can make the outer paste, 煉り切り餡ねりきりあん (Nerikiri An), by mixing Gyuhi in the recipe of Hanabira Mochi and Shiro Koshi-An. It is fun to tool the sweet ball into various shapes as like playing with clay. (Cooking time: about 1 and a half hours)

Ingredients (for 12 eaches)
Sruffing
あん
An / Sweet Vegetable Paste
300 g
煉り切り餡ねりきりあん (Nerikiri An)
白濃し餡しろこしあん
Shiro Koshi-An /White sweet bean paste
300 g
求肥ぎゅうひ
Gyuhi /Soft Rice Cake
30 - 40 g
Coloranta particle

Directions

  1. Divide An paste for stuffing into 12 balls.
  2. HidoriPut Shiro Koshi-An paste into a glass/ceramics bowl and cover the paste with a paper towel. Heat in microwave oven for about 2 minutes. Uncover and mix the inside well. Repeat this process twice or three times to until the inside looks as like mashed potato.
  3. Add 30 g of Gyuhi into the bowl and mix well with a wood spatula. If the Gyuhi is firm, heat the bowl 30 seconds in microwave and then mix well until the Gyuhi dissolves into the white bean paste. Knead the dough until it becomes as soft as your earlobe, with adding Gyuhi bit by bit if needed.
  4. TearingSqueeze a wet cotton cloth well and unfold it on a table. Tear and put the dough to thumbnail-sized pieces in on the cloth. After tearing, pick the corners of the cloth up and knead the pieces into a dough again. Repeat this procedure three or four times until the dough is cool down. The dough is called 煉り切り餡ねりきりあん (Nerikiri An), which becomes smoother and whiter by including air.
  5. If you would like to color the Nerikiri An, add and mix a particle of colorant into a part of the dough to make it deeper color. Then, knead it with the rest of the dough to color uniform.
  6. Divide the dough into 12 balls and spread each of them into flat disk sheets in palm-size. Put one of the An paste balls made in the direction #1 on the dough sheet, and then wrap the ball by closing the edge of the sheet.
  7. Tool #6 in your favorite shape with your fingers, pallets, toothpicks, etc.

Notes & Arrangements

Examples

Peach Flower (shown in the photo at the top of this webpage)

  1. Peach Flower: ColoringColor the Nerikiri An to yellow (10 g), deep pink (10 g) and light pink (the rest). Stuffing is Shiro Koshi-An.
  2. Peach Flower: WrappingWrap each Shiro Koshi-An ball with the light pink Nerikiri An dough. Round each of them into a sphere.
  3. Peach Flower: GradatingDivide the deep pink dough into soybean-sized balls. Put one of them on the top of #2, and spread the deep pink ball with your thumb in order to gradate the boundary of the deep pink on the light pink.
  4. Push #3 lightly with your palms, and then make five nicks from the top to the side of the ball in the shape of five flower petals by using a pallet. Make a line at the center of each petal, and then make a nick at the side of each petal in the shape of peach flower.
  5. Divide the yellow dough into soybean-sized balls. Push one of them out through a fine sieve. Put the yellow fine lines onto the center of the flower-shaped sweet as like stamens of peach flower, by using toothpicks or chopsticks with fine tips.

References

  1. The photos of Nerikiri sweets at Japan House (Spring, 2003).
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