Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare 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 will be really 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. i made Wagashi(Japanese traditional sweets)Hydrangea.it consists of agar jelly and sweet bean paste(white) azuki/anko.this time i used Japanese sprite(mitsuy. An elegant climbing Hydrangea that's perfect for those cold, north facing walls that rarely see the sun.

Hydrangea (Japanese Confectionery) Made with Simmered Beans is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Hydrangea (Japanese Confectionery) Made with Simmered Beans is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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. Take packet Store-bought simmered white runner beans
2. Prepare packet ☆ Powdered kanten
3. Take ☆ Water
4. Get ☆ Sugar
5. Make ready Liquor of your choice
6. Get packet ★ Powdered kanten
7. Prepare ★ Water
8. Get ★ Sugar
9. Take Grape juice

They usually come in beautiful shades of blue, purple, lavender, pink and white. This is the Hydrangea we normally know and call "Ajisai" (アジサイ / 紫陽花) in Japan. It has great flower balls in all shades between pink and blue. This color variety depends on the acidity of the soil and the amount of aluminum.

Steps 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.

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. 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. Amanatto are Japanese candy made of adzuki or other beans that are simmered with sugar syrup, then covered with refined sugar and dried. Hosoda's original store, Eitaro Sohonpo, can still be found in Shibuya, Tokyo. In Japan, the word for sweets, kashi (菓子), originally referred to fruits and nuts.

So that is going to wrap it up with this special food hydrangea (japanese confectionery) made with simmered beans recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!