Seasonal Japanese Sweet (Shobu Nerikiri)

5th May is Boy's Day in Japan, this is a traditional sweet for this occasion.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 6 Cook: 40 min

Ingredients

Tinned butterbeans 1 (240g)
Granulated sugar 100-120g
Water as required
Food colouring as required

Method

1
I used these butterbeans from Waitrose. Remove the thin skins from the beans and add some water to blend in a juicer to make it a smooth liquid.
2
Put Step 1 into a pan and add the sugar. Simmer on medium heat until reduced then turn down to low heat until you can scrape the base and it stays clear for 5 seconds.
3
Allow to cool then separate into 5:4:1 parts. Keep the largest part as it is. Add purple food colouring to the 4 parts and yellow food colouring to the 1 part.
4
Divide all 3 parts into 6. Roll the largest part into 6 balls and cover with the purple paste rolled out into a 5cm round disc, leaving the top showing.
5
Put some of the yellow paste on the top and roll the whole ball up in some cling film to firm up and shape as shown. Remove the cling film and create the pattern shown with a cocktail stick.

Tips & Note

●Heat the paste very very slowly at Step 2, it shouldn't burn
●When the paste cools, it will firm up and be easier to make the shapes. If it's too loose, microwave for a couple of minutes to evaporate any moisture
●Use a cocktail stick to add the colouring a bit at a time to avoid making them too vivid

Seasonal Japanese Sweet (Shobu Nerikiri)

5th May is Boy's Day in Japan, this is a traditional sweet for this occasion.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 6

Cook: 40 min

Ingredients

Tinned butterbeans 1 (240g)
Granulated sugar 100-120g
Water as required
Food colouring as required

Seasonal Japanese Sweet (Shobu Nerikiri)

Recipe ID :1784 Posted on 18 APR 2016

Serves 6

Cook 40min
views 3,248
printed 26

saved 0

5th May is Boy's Day in Japan, this is a traditional sweet for this occasion.

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Ingredients

Method

Cook
40min
1
I used these butterbeans from Waitrose. Remove the thin skins from the beans and add some water to blend in a juicer to make it a smooth liquid.
2
Put Step 1 into a pan and add the sugar. Simmer on medium heat until reduced then turn down to low heat until you can scrape the base and it stays clear for 5 seconds.
3
Allow to cool then separate into 5:4:1 parts. Keep the largest part as it is. Add purple food colouring to the 4 parts and yellow food colouring to the 1 part.
4
Divide all 3 parts into 6. Roll the largest part into 6 balls and cover with the purple paste rolled out into a 5cm round disc, leaving the top showing.
5
Put some of the yellow paste on the top and roll the whole ball up in some cling film to firm up and shape as shown. Remove the cling film and create the pattern shown with a cocktail stick.

Tips & Note

●Heat the paste very very slowly at Step 2, it shouldn't burn
●When the paste cools, it will firm up and be easier to make the shapes. If it's too loose, microwave for a couple of minutes to evaporate any moisture
●Use a cocktail stick to add the colouring a bit at a time to avoid making them too vivid

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Tinned butterbeans, Granulated sugar, Water, Food colouring
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