Matcha Wagashi Dessert Assortment 1771706878090 Q9qs

Ingredients

• 2 tablespoons Ceremonial Grade Matcha Powder
• 100 grams Shiratamako (Glutinous Rice Flour)
• 50 grams Joshinko (Non-sticky Rice Flour)
• 200 grams Shiro-an (Sweet White Bean Paste)
• 60 grams Granulated Sugar
• 150 milliliters Water
• 4 grams Agar-agar Powder
• 1 sheet Edible Gold Leaf(optional)
• 100 grams Koshi-an (Smooth Red Bean Paste)
• 30 grams Potato Starch (for dusting)

Instructions

1. 1

   Sift the matcha powder and granulated sugar together to ensure there are no lumps for the base mixture.

2. 2

   Combine shiratamako and joshinko in a bowl, gradually adding water until a smooth, earlobe-soft dough forms.

3. 3

   Steam the rice dough for 15 minutes, then knead in half of the matcha sugar mixture until the color is uniform.

4. 4

   Prepare the Yokan layer by boiling water with agar-agar and the remaining matcha, stirring in shiro-an until thickened.

5. 5

   Divide the matcha dough into small balls and flatten them to wrap around portions of koshi-an red bean paste.

6. 6

   Shape the filled dough using a traditional wagashi wooden mold or a damp cloth to create intricate floral patterns.

7. 7

   Pour the matcha agar-agar mixture into a square mold to set, then slice into elegant rectangular blocks.

8. 8

   Arrange the shaped Nerikiri and sliced Yokan on a ceramic plate, garnishing with a touch of edible gold leaf.