Here’s a personal recipe from Shiroi, a registered dietitian and TCM herbalist from Japan. You can read our interview with her here.
Nerikiri is a type of wagashi which is a Japanese sweet often had alongside a warm cup of green tea. They are delicately shaped by hand to reflect the season they are being served in - the most popular shape is a cherry blossom which is served only throughout the months of spring, and this particular wagashi is traditionally made with sweetened white bean paste and glutinous rice flour.
Neri-kiri of Cinnamon | 肉桂菓子
VEGAN | GLUTEN-FREE | NUT-FREE
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100g of smooth sweet white bean paste 白豆沙馅
3g of glutinous rice flour 糯米粉
3g of maltose syrup 麦芽糖浆
pinch of monascus color・matcha green tea・turmeric 增色剂 (红曲色素/抹茶/姜黄）
55g of smooth sweet bean paste 白豆沙馅
1g of cinnamon powder 肉桂粉
For the Outside
Mix sweet white bean paste, glutinous rice flour and maltose syrup till smooth, and gently heat to remove water and knead.
Then divide it into three equal parts, color each one, and divide it into four equal parts.
Cook the contents. Mix smooth sweet bean paste and cinnamon powder and heat to remove water and divide into 4 equal parts.
Wrap inner contents in the outer dough and mold it into your favorite shape. I made it in the shape of autumn leaves. I expressed that the leaves of autumn leaves are colored.