Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, hydrangea (japanese confectionery) made with simmered beans. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Hydrangea (Japanese Confectionery) Made with Simmered Beans Hydrangeas are one of my favorite kinds of flowers, a true beauty during the rainy season. On the first attempt to make these confectioneries, I used two variations of homemade anko, shiro-an (white bean paste) and zunda-an (crushed edamame), to make balls of anko with two colors. In Japan, the word for sweets, kashi (菓子), originally referred to fruits and nuts.

Hydrangea (Japanese Confectionery) Made with Simmered Beans is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Hydrangea (Japanese Confectionery) Made with Simmered Beans is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have hydrangea (japanese confectionery) made with simmered beans using 9 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Hydrangea (Japanese Confectionery) Made with Simmered Beans:

1. Make ready 1 packet Store-bought simmered white runner beans
2. Get 1/2 packet ☆ Powdered kanten
3. Prepare 250 ml ☆ Water
4. Take 60 grams ☆ Sugar
5. Take 1 dash Liquor of your choice
6. Make ready 1/2 packet ★ Powdered kanten
7. Get 160 ml ★ Water
8. Take 40 grams ★ Sugar
9. Take 80 ml Grape juice

Although Hydrangea's season is almost over, I would like to highlight this flower in a blog. In Japan, Hydrangea is closely connected to the rainy season in June because it flowers at this particular time of the year. But don't fear that you can only enjoy the bright colors in the rain! Japan's rainy season… Such seasonal and cultural connotations tend to distinguish Japanese confectionery from Western "cake," though a more tangible difference can be found in the ingredients used.

Instructions to make Hydrangea (Japanese Confectionery) Made with Simmered Beans:

1. I used store-bought simmered beans for the anko ball in the center. Of course, you could use your favorite sweet bean paste, shiro-an (white bean paste), zunda-an (crushed edamame), tsubu-an (chunky red bean paste), or koshi-an (smooth red bean paste), etc..
2. Divide the powdered kanten into 2 g portions. Wet the inside of the plastic containers (or Tupperware) which will be used to pour in the kanten liquid.
3. <For making 2 variations of kanten liquid> For the clear version: Add the ☆ ingredients to the pan, mix, and heat until it comes to a boil. Turn off the heat, pour a small amount of rum or any liquor of your choice, mix, and pour it into the plastic container.
4. For the purple version: Prepare in the same way as the clear version. Add the ★ ingredients to the pan, simmer to dissolve, remove from heat, and put the bottom of the pan in iced water to cool. Once it's cooled, pour in the grape juice, mix, and pour it into the plastic container. Chill both containers in the refrigerator until both mixtures set.
5. Warm up the simmered beans in the microwave and put them in a bowl.
6. Mash the beans with a potato masher, or of course, it would be better processed in the food processor.
7. Divide the mashed beans into about 20 g portions. If using ordinary anko, roll into balls.
8. Once both variations of the kanten sets, cut into 5-6 mm dices.
9. Take 80 g of the clear variation of kanten, put it in a pan, and reheat to melt.
10. Set aside 120 g of the purple kanten (in the photo, it's set aside to the right). Combine the remaining 2 variations of diced kanten into your desired balance.
11. The clear kanten is melted in the photo.
12. Add the purple kanten set aside to the pan, mix, and melt in the residual heat. It's fine even if it doesn't melt completely. This kanten mixture will act like the glue.
13. Lay a sheet of plastic wrap on your palm, and spoon on about 30 g of the diced kanten.
14. Spoon on about 20 g of the kanten mixture acting as the glue from Step 12, and put the anko ball (simmered runner bean paste rolled into balls) from Step 7 on top.
15. As you push in the anko ball, wrap and tightly twist the plastic wrap to form the mixture into a ball.
16. Chill in the refrigerator again.
17. The inside looks like this.

Namagashi in general and neri-kiri in particular employ a sweet paste made from azuki beans and a dough whose ingredients can vary depending on the product being made. Japan is a country of multiple seasons and for every season there are a different set of flowers that are blooming. At this very time of year, the Hydrangea's are blooming. In Japanese, hydrangea's are called Ajisai. You can go to virtually any park, temple or residential neighborhood and find hydrangea's blooming.

So that’s going to wrap it up for this exceptional food hydrangea (japanese confectionery) made with simmered beans recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!