In my previous post, I explained how to make nerikiri, a combination of sweet white bean paste (shiro-an) and rice flour (shiratamako) that is the basis for a whole category of traditional Japanese sweets. Once you get the hang of neriki, this camellia blossom wagashi is a cinch to make.
Ingredients for 10 confections:
nerikiri dough from previous post, (about 300 grams/ 10 oz)
food coloring (red, yellow)
1. Divide 90 grams (3 oz) of the nerikiri into ten equal pieces. Roll each piece into an oblong ball.
2. Color 150 grams (5 oz) of the nerikiri red, and divide it into 50 equal parts.
3. Color the remaining nerikiri yellow, and divide it into 10 equal parts.
4. Flatten each yellow piece into a roughly rectangular shape (1.5 cm x 4.0 cm) and make little cuts along the top of the long edge with a knife. Wrap each one around a rolled piece of uncolored nerikiri.
5. Shape each piece of red nerikiri into a thin flower petal (wider at one end than the other), and place five petals evenly around the sides of each of the white and yellow centers you made in #4.
Serve with hot green tea.
