Finally one with subtitles! I have slight trouble with hearing and no-one ever puts actual subtitles. Thank you for considering those who need them. :)
Came here to see what wagashi is since I was trying to find out why it pairs with matcha….so much work but as an artist myself I can appreciate this…. Came for a recipe and walked out with a sculpting lesson :)
great video! i’m making the shiroan right now for the first time. i’ve been making wagashi for about 7 years now, but i’m finally gonna try making nerikiri. it’s like impossible to find nerikiri or shiroan in america. i’m so happy because i actually already have fondant tools i can use! とてもお楽しみに！
The best way to defrost the Nerikiri dough is take it out from the freezer, place them at room temperature (do not unwrap) until it’s completely thawed and pliable again. Hope this helps.
Finally! A fresh and accurate recipe for Nerikiri Wagashi! Your recipe is at the top of my list for making wagashi for my Cha no Yu gatherings! Thank you for helping to solve the mystery that so many have kept hidden. Please make more videos!
I'm thinking of using a lentil called split white urad to make the Shiro an. The skin is already removed and Indians use it as the base for creamy curries and desserts. Thanks for the video!
You are most welcome. That’s sounds interesting, I have never tried that before. I hope that works well and will be happy if you can share with me how it turns out.
masyaallah soo beautifull and its looks delicious, may i ask if i can substitute white bean with mung bean, because white bean and the subtitude bean you choose is also difficult to find in my country, may be there is but its expensive i guess, thanks a lot for the tutorial you have made, love it so much
Thank you for your compliment. As far as I know, Nerikiri usually made from white bean paste; never heard and tried using Mung Bean before. And I also don’t think Mung Bean suitable for Nerikiri, because the texture won’t be the same and the color will be yellowish. Hope this helps.
Thanks for sharing. I want to try. But just wanted to know how many day it last in room temperature 24 to 30 Degree Celsius? Or got to store in fridge consume within 1 week? Pls advice.
Now do you think there is anything that I would have around the house that I could add to these? I don’t have any of these flavoring powders but am curious if there is anything to brighten up the flavor
I suggest that you get some food colouring for this project, because if you try adding other ingredients to the dough, I'm afraid it might change the consistency and will ends with a soft and sticky dough that is hard to shape. Hope this helps.
It depends on how much dough you make; more batches of course takes longer. If you make 1 style, I could say one batch will takes for about 2 1/2 to 3 hours.
hello i want to ask is it okay if you make the dough in the morning and then during the day it is immediately formed, no need to let it sit for a month because I'm afraid it will mold or smell bad🙏
Hi, thank for this video 🙏 have one question, is OK to use mochiko for this or is better to find different glutinous rice flour? Thank for answear 🙇🏻♀️
Hi, my pleasure. Mochiko Sweet Rice Flour is Glutinous Rice Flour that is milled from short-grain rice, has a grittier texture and a bit heavier than the Regular glutinous rice flour when compared cup per cup. 1 cup Mochiko Sweet Rice Flour is approximately 5.3 ounces (150 grams) versus 1 cup Regular brand glutinous rice flour which is 4.6 ounces (130 grams). I personally prefer to use Glutinous Rice Flour for smoother results. Hope this helps.
Hello Bembum, I realized you didn’t need to strain the sieved bean paste through a cheesecloth. I cook from dried beans and can I apply your method of NOT straining after sieving? Also, why some recipes use water to melt the sugar before adding shiroan - wouldn’t that add more water content and make cooking longer? It’s so confusing. Please advise. Thank you.
Hi, thank you for your kind words. I used clay and fondant modelling tools in the video. You can buy them online GOOGLE search for “fondant modelling tools” or “clay tools”, they are usually sold in one set with a different shapes. Hope this helps.
Hi, my pleasure. Yes, if you feel the dough a bit soft and sticky, add a little bit of cooked glutinous rice flour (cook in the nonstick pan for 5 minutes) or you can apply a little bit of vegetable oil on your palm and the tools to prevent stickiness. For the detail instructions, kindly find the description below the video or in my blog bembumkitchen.home.blog/2021/05/04/quick-and-easy-nerikiri-wagashi/ Hope this helps.
I want to try modelling stuff for a cake with nerikiri dough. Now I'm wondering whether I could prepare the shapes a few days prior to baking the cake, as you would with fondant? Does the dough harden and do you recommend doing the forms a few days earlier?
Hi, I suggest to make Nerikiri dough 1 day before baking; made the shapes or whatever design you prefer, tightly sealed and you can refrigerate it for up to 4 days (it won’t be harden). *Please note that nerikiri should always be kept in the refrigerator otherwise it will go stale. Hope this helps.
Make sure that you cook long enough to remove enough water out of Shiro-An before you mix it with the Gyuhi. If you found that the final dough is a bit sticky and soft, don’t throw it. The dough may not be able or difficult to shape but still edible and tasty. If you keen to try it again next time, I suggest to make it in a small batch first so it will be faster and easier to manage the dough. Practice makes perfect 🙂 Hope this helps.
Kindly read the full recipe in my blog bembumkitchen.home.blog/2021/05/04/quick-and-easy-nerikiri-wagashi/ Please read how to store and reheat instructions under “NOTES” Hope this helps.
Hi, red bean is not commonly use for making Nerikiri as the bean not suitable for dyeing. The consistency of the store bought paste also unknown, they might be to hard or soft for Nerikiri. Hope this helps.
Kindly find the completed recipe in the description box below the video or in my blog bembumkitchen.home.blog/2021/05/04/quick-and-easy-nerikiri-wagashi/ hope this helps.
Hi thank you for your compliment. Could you please explain more in detail what happened to your dough? I’m not sure which part that rippled you refer to.
Thank you for responding. When i made the dough, the crust was still rippled and not smooth. Moreover, i want to askk for opinion because when i make the shell, it is still dry and easy to crack. Thank you.
@@sonbach5913 Hi, when you cool down the shiroan, make sure that you don't leave the Shiroan too long so the dough doesn't dry too much. Then to make Nerikiri Dough, mix it with the Gyuhi until well combined and uniform in texture (The ratio of Shiro-An and Gyuhi should be 10:1, for example for 500 gr of Shiro-An will need 50 gr of Gyuhi). If you feel the dough is still too dry after you mixed it with the Gyuhi, you can put some water back in by using a damp cotton cloth (make sure that you use 'cooked' warm water and squeeze the cloth really well until no water drips). Then knead the dough back again inside the damp cloth until it's smooth and pliable. Please note: Be mindful when putting back the amount of water to the dough. Nerikiri dough is need somewhat on the dry side because you are going to put food colouring inside which is liquid so that you will make Nerikiri dough a bit softer (unless if you use food colouring powder) . So if you start with the dough that's too soft, it's going to be super sticky when you colour it. Hope this helps
Whenever you need want to make several "Nerikiri Wagashi", take a few portions out from the freezer, thaw them on the counter at room temperature. Don’t open the plastic wrap while defrost, press the dough once in a time until you can feel that it soft and pliable again. Unwrap the dough, knead a while then you can use them. Hope this helps
The filling is called Shiro-An (made from beans and sugar), while the outer cover “Nerikiri dough” is made by combining Shiro-An and Gyuhi (soft mochi dough). Kindly find the completed recipe and instructions in the description box below the video. Hope this helps.
They look similar but has a different texture. By adding Gyuhi to the Shiro-An, it creates a pliable with a little bit chewy texture to the dough. Some of them use red bean paste as a filling.
I'm Indonesian.. I don't think her voice is like an Indonesian speaking English. Her voice is soft and calming the way she pronounce is more like Japanese herself.
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Finally one with subtitles! I have slight trouble with hearing and no-one ever puts actual subtitles.
Thank you for considering those who need them. :)
Thank you, It’s always been a pleasure. I really appreciate you taking the time to express that, I’m glad it was helpful.
Came here to see what wagashi is since I was trying to find out why it pairs with matcha….so much work but as an artist myself I can appreciate this…. Came for a recipe and walked out with a sculpting lesson :)
I hope that you find this recipe is useful for you and you can enjoy it as much as I do.
This is very informative, i will definitely try it some day, thank you very much!
It’s always been a pleasure. I hope that you enjoy the recipe.
great video! i’m making the shiroan right now for the first time. i’ve been making wagashi for about 7 years now, but i’m finally gonna try making nerikiri. it’s like impossible to find nerikiri or shiroan in america. i’m so happy because i actually already have fondant tools i can use!
とてもお楽しみに！
Thank you for your compliment, I’m grateful that the video is useful for you.
@@BEMBUMKITCHEN by the way, how do you reheat the dough after freezing? do you just let it thaw out?
The best way to defrost the Nerikiri dough is take it out from the freezer, place them at room temperature (do not unwrap) until it’s completely thawed and pliable again. Hope this helps.
@@BEMBUMKITCHEN thanks a bunch!
My pleasure.
This is a first time I saw that . Unbelievable only bean and flour make beautiful cake . Thanks so much for the receipt I will make this .👍❤️
My pleasure, have fun with the recipe.
Finally! A fresh and accurate recipe for Nerikiri Wagashi! Your recipe is at the top of my list for making wagashi for my Cha no Yu gatherings! Thank you for helping to solve the mystery that so many have kept hidden. Please make more videos!
You are welcome, thank you for taking your time to express that.
Thank you for this recipe!!! Beautiful.
My pleasure, hope you enjoy.
These are so beautiful I’m gonna try to make them 💙💙
Thank you for loving the video, I hope that you enjoy the recipe.
Muito obrigada por passar seu conhecimento e técnicas 🥰
foi um prazer, espero que a receita seja útil para você
Your videos are so soothing and detailed! Have been following you for a while ❤️
Thank you for your support and taking the time to express that.
Thank you so much... Make me understand how to do this sweet cake japenis style from Malaysia 🇲🇾😃🤗
Hi Malaysia, it’s always been a pleasure. I’m so glad that you enjoyed the video.
@@BEMBUMKITCHEN tq 😍😊😊
Your voice is so cute and soothing! Thank you for the recipe!
Thank you for your sweet words, you are most welcome.
Japanese food are too cute to be eaten... 🌻💋🌹
Indeed…
У Вас щедрая русская душа! Спасибо что делитесь своими знаниями со всем миром❤
спасибо за добрые слова, надеюсь рецепт вам понравится
Thank you! Now i know how to make this more easy. Its always such a pain to make shiro-an 😥
You are most welcome. I hope that you enjoy the recipe.
What a lovely voice and video. Inhave watched lots on making wagashi but this is by far the easiest to follow.
Thank you for your compliment, you have made my day. I hope that you enjoy the recipe.
I cant wait to try these ❤
Hope you enjoy!
Omg.. Not only beautiful dish but You have a beautiful voice❤❤❤
Thank you for you kind words.
It is KI voice right?
Sights and sounds are so beautiful. Also learning at the same time. 💜💛 💚
Thank you, it makes my day to hear that.
I'm thinking of using a lentil called split white urad to make the Shiro an. The skin is already removed and Indians use it as the base for creamy curries and desserts. Thanks for the video!
You are most welcome.
That’s sounds interesting, I have never tried that before. I hope that works well and will be happy if you can share with me how it turns out.
Did it work?
Beautiful- my Mom loves those beans!
Thank you for your kind words. I wish that you enjoy the recipe.
Now I want to go make this.
I hope that you enjoy the recipe
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼🥇🥇🥇Gracias. Un millón de gracias por enseñar
De nada, espero que disfrutes la receta.
masyaallah soo beautifull and its looks delicious, may i ask if i can substitute white bean with mung bean, because white bean and the subtitude bean you choose is also difficult to find in my country, may be there is but its expensive i guess, thanks a lot for the tutorial you have made, love it so much
Thank you for your compliment.
As far as I know, Nerikiri usually made from white bean paste; never heard and tried using Mung Bean before.
And I also don’t think Mung Bean suitable for Nerikiri, because the texture won’t be the same and the color will be yellowish.
Hope this helps.
love ur video 👍💝👍💐
Thank you so much for your kind words.
🤞💝❤️🧡💛💚🤍💙💜🤎
Beautiful ❤
Thank you.
This is so pretty
Thank you
Thanks for sharing. I want to try. But just wanted to know how many day it last in room temperature 24 to 30 Degree Celsius? Or got to store in fridge consume within 1 week? Pls advice.
My pleasure.
To store Nerikiri; fridge for up to 5 days and 1 month in the freezer.
Hope this helps.
Thanks
My pleasure.
Now do you think there is anything that I would have around the house that I could add to these? I don’t have any of these flavoring powders but am curious if there is anything to brighten up the flavor
I suggest that you get some food colouring for this project, because if you try adding other ingredients to the dough, I'm afraid it might change the consistency and will ends with a soft and sticky dough that is hard to shape.
Hope this helps.
Very good video!
Thank you.
I have been following you for a while ,,,you are really amazing and special,,, hope u will get more subscriberes as u deserve it,,, keep going 😍😍❤❤❤
Thank you for your support, I really appreciate you taking the time to express that.
I wonder what the real time prepartion is - making the filling and dough then shaping the wagashi? Say if you made one style, maybe two hours?
It depends on how much dough you make; more batches of course takes longer.
If you make 1 style, I could say one batch will takes for about 2 1/2 to 3 hours.
@@BEMBUMKITCHEN thank you
My pleasure.
I loved 💓
I hope you get more subscriber, your video is so so so good! Thank you so much :)
Thank you for your support and compliment, you’ve made my day.
hello i want to ask
is it okay if you make the dough in the morning and then during the day it is immediately formed, no need to let it sit for a month
because I'm afraid it will mold or smell bad🙏
Hi, yes you can use the dough immediately. Hope this helps.
These would taste great with either some captian crunch, froot loops, lucky charms, trix, and fruity pebbles since they have a mild bland taste to it.
Good work !♡
Thank you.
Hi, thank for this video 🙏 have one question, is OK to use mochiko for this or is better to find different glutinous rice flour? Thank for answear 🙇🏻♀️
Hi, my pleasure.
Mochiko Sweet Rice Flour is Glutinous Rice Flour that is milled from short-grain rice, has a grittier texture and a bit heavier than the Regular glutinous rice flour when compared cup per cup. 1 cup Mochiko Sweet Rice Flour is approximately 5.3 ounces (150 grams) versus 1 cup Regular brand glutinous rice flour which is 4.6 ounces (130 grams).
I personally prefer to use Glutinous Rice Flour for smoother results.
Hope this helps.
どうもありがとうございましたこのレシピを試してみてください👌😄
どういたしまして
❤thank you. I succeed 😊love from China ❤
Wonderful! You are welcome ☺️
So beautiful
Thank you so much
Hello Bembum, I realized you didn’t need to strain the sieved bean paste through a cheesecloth. I cook from dried beans and can I apply your method of NOT straining after sieving? Also, why some recipes use water to melt the sugar before adding shiroan - wouldn’t that add more water content and make cooking longer? It’s so confusing. Please advise. Thank you.
Hi, if you use dried beans then I suggest that you just follow the recipe accordingly; because each recipe has a different method.
Hope this helps.
What’s the tool you use ? Can I have the name to buy ? Thanh you for your sharing so beautiful art 👍❤️
Hi, thank you for your kind words.
I used clay and fondant modelling tools in the video.
You can buy them online GOOGLE search for “fondant modelling tools” or “clay tools”, they are usually sold in one set with a different shapes.
Hope this helps.
Thanks for reply , you are so nice .
@@huongpham4398 My pleasure
Very beautiful. Where do I buy those tools u used to make tge designs on the dough? Thanks
Thank you for your sweet words. You can buy online, search for “fondant modeling tools” ; one set comes with different tools. Hope this helps.
@@BEMBUMKITCHEN thanks. Yes I guess I need the correct term cos I tried mochi tools etc n didn't get anything out if it.
My pleasure.
Hi, thanks for the video. Want to ask, you wet your palm and finger with water or oil? Thanks again
Hi, my pleasure.
Yes, if you feel the dough a bit soft and sticky, add a little bit of cooked glutinous rice flour (cook in the nonstick pan for 5 minutes) or you can apply a little bit of vegetable oil on your palm and the tools to prevent stickiness.
For the detail instructions, kindly find the description below the video or in my blog bembumkitchen.home.blog/2021/05/04/quick-and-easy-nerikiri-wagashi/
Hope this helps.
Wow thank you!💕💕💕
My pleasure.
Hola podré usar esta masa para ponerla en tuberías con boquillas y hacer flores..? Es lo suficientemente blanda como para pasar por las boquillas.?
Hola, no creo que pase por la boquilla porque la masa es bastante densa. Espero que esto ayude
The best Wagashi i ever had was in Northern Pakistan
I always wanted to try it but i never though that they can be made with normal white beans...
Indeed, now you can try it 🙂 Enjoy the recipe.
@@BEMBUMKITCHEN thank u!
@@kyr4231 My pleasure.
So wagashi is just sweet bean.... Still didn't discourage to try it 😘
I hope that you enjoy the recipe.
Спасибо за рецепт.))
Не за что
May I ask, after making the wagashi pieces, how should u store it? Room temperature / In fridge, can last how many days?
Thank you.
Nerikiri wagashi can be store (in an airtight container) inside the fridge for up to 5 days or 1 month in the freezer. Hope this helps.
I want to try modelling stuff for a cake with nerikiri dough. Now I'm wondering whether I could prepare the shapes a few days prior to baking the cake, as you would with fondant? Does the dough harden and do you recommend doing the forms a few days earlier?
Hi, I suggest to make Nerikiri dough 1 day before baking; made the shapes or whatever design you prefer, tightly sealed and you can refrigerate it for up to 4 days (it won’t be harden).
*Please note that nerikiri should always be kept in the refrigerator otherwise it will go stale.
Hope this helps.
Love your voice
Thank you. 🥳 Happy New Year..
Yummy
gara-gara anime deaimon jadi penasaran cara buat kue wagashi
I want to try make it...but i don't now where can i get the equipment and the bean😢....from Malaysia
Hi, you can buy the bean and tools online from Shopee or Lazada.
Hope this helps.
Ohh ya...can meh.....arigatou gozaimashita
Ive tried to follow but the skin dough seems sticky. Still can make good?
Make sure that you cook long enough to remove enough water out of Shiro-An before you mix it with the Gyuhi.
If you found that the final dough is a bit sticky and soft, don’t throw it.
The dough may not be able or difficult to shape but still edible and tasty.
If you keen to try it again next time, I suggest to make it in a small batch first so it will be faster and easier to manage the dough.
Practice makes perfect 🙂
Hope this helps.
How to store a beautiful nerigiri once it done ready to it? How to re-heat it once it done?
Kindly read the full recipe in my blog bembumkitchen.home.blog/2021/05/04/quick-and-easy-nerikiri-wagashi/
Please read how to store and reheat instructions under “NOTES”
Hope this helps.
ありがと。すごいね
どういたしまして、親切な言葉ありがとうございます
If the dough has too much water after mixing the mochi and bean paste. Why can’t we just cook it more to evaporate more water?
The reason is if you cook Shiro-An that has been mixed with Gyuhi, the dough will become stickier and burn easily.
Hope this helps.
Hi can we use store bought red bean paste thats use for mooncakes?
Hi, red bean is not commonly use for making Nerikiri as the bean not suitable for dyeing.
The consistency of the store bought paste also unknown, they might be to hard or soft for Nerikiri. Hope this helps.
Thank look good 😌😌😊
My pleasure, thank you too.
your voice is intimidating! :S
Appreciate your feedback, sorry if that’s not suitable for you.
How many cans of cannelini beans should I prepare for the portion?
Kindly find the completed recipe in the description box below the video or in my blog bembumkitchen.home.blog/2021/05/04/quick-and-easy-nerikiri-wagashi/
hope this helps.
Спасибо
Всегда пожалуйста
can you make character rice cake?
What kind of rice are you referring to?
Lol play dough 🤣 yummy Thanks🥰🥰🥰🫖🫖🫖🫖🫖🤓📔✏
My pleasure
Thanks for Thai CC
You are most welcome.
She sounds like the people at the airport that announce the plane is going off!
your voice is so cute. I want to ask your opinion. Why is it still rippled when I make the dough and can you help me answer it. Thanks you ❤️
Hi thank you for your compliment.
Could you please explain more in detail what happened to your dough?
I’m not sure which part that rippled you refer to.
Thank you for responding.
When i made the dough, the crust was still rippled and not smooth. Moreover, i want to askk for opinion because when i make the shell, it is still dry and easy to crack. Thank you.
@@sonbach5913 Hi, when you cool down the shiroan, make sure that you don't leave the Shiroan too long so the dough doesn't dry too much.
Then to make Nerikiri Dough, mix it with the Gyuhi until well combined and uniform in texture (The ratio of Shiro-An and Gyuhi should be 10:1, for example for 500 gr of Shiro-An will need 50 gr of Gyuhi).
If you feel the dough is still too dry after you mixed it with the Gyuhi, you can put some water back in by using a damp cotton cloth (make sure that you use 'cooked' warm water and squeeze the cloth really well until no water drips).
Then knead the dough back again inside the damp cloth until it's smooth and pliable.
Please note: Be mindful when putting back the amount of water to the dough.
Nerikiri dough is need somewhat on the dry side because you are going to put food colouring inside which is liquid so that you will make Nerikiri dough a bit softer (unless if you use food colouring powder) .
So if you start with the dough that's too soft, it's going to be super sticky when you colour it.
Hope this helps
Thanks for your advices. They are really helpful. Wishing you and family the best of health and happiness
Thank you very much. ❤️
You are most welcome. Thank you so much for sending me your warm wishes, I hope all the best for you too.
I have a question, how can you reheat the freezed dough?
Whenever you need want to make several "Nerikiri Wagashi", take a few portions out from the freezer, thaw them on the counter at room temperature.
Don’t open the plastic wrap while defrost, press the dough once in a time until you can feel that it soft and pliable again.
Unwrap the dough, knead a while then you can use them. Hope this helps
@@BEMBUMKITCHEN Ok, thanks!
You are welcome.
What is the difference between the outer cover and the filling?
The filling is called Shiro-An (made from beans and sugar),
while the outer cover “Nerikiri dough” is made by combining Shiro-An and Gyuhi (soft mochi dough).
Kindly find the completed recipe and instructions in the description box below the video.
Hope this helps.
@@BEMBUMKITCHEN so basically they are almost the same?? What other fillings can be use ??
They look similar but has a different texture.
By adding Gyuhi to the Shiro-An, it creates a pliable with a little bit chewy texture to the dough.
Some of them use red bean paste as a filling.
What's the price if I wanna sell it?
Sorry, I never sell it so I have no idea.
Para cuántas personas es esa receta??
puede producir 10-12 piezas de nerikiri
@@BEMBUMKITCHEN gracias ♥️
👍👍❤👏👏
Thank you for your compliment.
Nhìn màu thấy fail sao ấy, nhìn đậm chất "màu thực phẩm"
Cảm ơn bạn đã bình luận của bạn.
Love you too dear I love you
😘
Do you have 2 sound like that haha
למה את מדברת בלחש ?
Ranip
English with Indonesian dialect 😂😂😂
why u so rude??
I'm Indonesian.. I don't think her voice is like an Indonesian speaking English.
Her voice is soft and calming the way she pronounce is more like Japanese herself.
Haha
Great recipe but your voice is very disturbing😅
Thank you for your comment, I’m glad that you like the recipe.
Is this vegetarian ??!!!
Yes, it is. Hope this helps.
@@BEMBUMKITCHEN thanks
My pleasure.
@@BEMBUMKITCHEN You gave me 2 hearts❤️❤️❤️❤️❤️❤️. You channels is very cute...
Thank you so much for your kind words, you made my day.
Funny voice...
Thank you for your compliment.
I don’t think so her voice so nice and sweet .
@@huongpham4398 Thank you.
why you sound like that. so weird
Sorry if that’s not suitable for you.
Voice sounds fake ish
I’m sorry if that’s not suitable for you.