Nerikiri (Japanese Shaped Bean Paste Sweets)

Instructions

1. Make the gyuhi: in a small microwave-safe bowl, stir the shiratamako with the water until completely smooth, then stir in the granulated sugar. Microwave uncovered for 30 seconds, stir well, then microwave in 15-second bursts, stirring each time, until the paste is glossy, translucent and elastic, about 1 minute in total.
2. Dry the white bean paste: spread it in a wide microwave-safe bowl and microwave for 2 minutes, then stir. Repeat in 1-minute bursts until the paste is thick and a pinch pressed between your fingers no longer sticks, 3 to 5 minutes in total. (Or stir it in a nonstick pan over low heat for 8 to 10 minutes.)
3. While the paste is hot, add the gyuhi and mix with a spatula until fully combined.
4. Pull the dough into small 1-inch (2.5 cm) pieces on a clean, damp-wrung towel and let them cool for 5 minutes. Gather the pieces and knead them together, then tear and knead again; repeat until the dough is smooth, cool and clay-like, about 10 minutes. Wrap tightly so it does not dry out.
5. Divide the smooth red bean paste into 12 balls of 15 g each.
6. Color the dough: keep about half white, knead the matcha powder into a quarter for pale green, and knead the pink gel food coloring into the last quarter for soft pink, adding color a little at a time.
7. Weigh 25 g portions of nerikiri dough; for two-tone pieces, press a white and a pink or green piece together and flatten into a 2 1/2-inch (6 cm) round with the colors side by side.
8. Set a bean paste ball in the center of each round and close the dough around it, rolling it smooth between your palms. Shape into flowers: press the top lightly, then mark five petals from center to edge with the back of a butter knife, and press a small dot of contrasting dough into the center. Wipe your hands with a damp towel between pieces.