Hydrangea (Japanese Confectionery) Made with Simmered Beans
Hydrangea (Japanese Confectionery) Made with Simmered Beans

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, hydrangea (japanese confectionery) made with simmered beans. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Hydrangea (Japanese Confectionery) Made with Simmered Beans is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Hydrangea (Japanese Confectionery) Made with Simmered Beans is something which I have loved my whole life. They are nice and they look fantastic.

Hydrangea, Ajisai in Japanese is the sign of the rainy season in Japan. What does a hydrangea symbolize in Japanese culture? Hydrangeas change their color with environment in the rain and this fact makes us to think of this as inconsistent, immortal, sadness of impermanence, change of mind.

To get started with this particular recipe, we have to 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 cook it.

The ingredients needed to make Hydrangea (Japanese Confectionery) Made with Simmered Beans:
  1. Take packet Store-bought simmered white runner beans
  2. Make ready packet ☆ Powdered kanten
  3. Get ☆ Water
  4. Get ☆ Sugar
  5. Prepare Liquor of your choice
  6. Get packet ★ Powdered kanten
  7. Make ready ★ Water
  8. Make ready ★ Sugar
  9. Get Grape juice

Hydrangeas genuinely enjoy being cut back hard. Do not however expect much in the way of flowers immediately. We've made this ultimate guide to help you identify hydrangeas easily by looking at images for reference as well as main characteristics that each The leaves of PG hydrangeas are relatively easy to identify when compared with other hydrangeas. They are smaller, thinner, and rougher than leaves.

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.

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