Recipe : Nerikiri dough

Nerikiri Artistic Cake

Nerikiri is originally made to be served in the Japanese tea ceremony, made by mixing and kneading ingredients, which are white bean paste and gyuhi (a kind of mochi, rice cake made from rice flour and sugar).

If you want to make Nerikiri Artistic Cake, you need to make White AN paste first, make Nerikiki dough next, then make/shape Nerikiri Artistic Cake. 

Here is a White AN paste recipe:


Makes 5.3 oz (150g) Nerikiri dough

White bean paste 5.3 oz (150g)
Glutinous Rice Flour 0.17 oz (5g)
Granulated sugar 0.35 oz (10g)
Water  0.35 oz (10g)

What you need

Plate, Mixing Bowl, Spatula, Microwave



Put the white bean paste on the plate and place into a microwave. Heat for 1 min (600 Watts). Remove the plate from the microwave and allow to cool. Touch paste with a finger. If the paste sticks to your finger, heat again for 1 minute.  If it is not sticky anymore, it is ready to use.


Pour the glutinous rice flour into the mixing bowl. Add water little by little into the mixing bowl while mixing the flour and water with a spatula. Add sugar and mix to a smooth consistency.

Place the bowl of mixture into the microwave and heat for 30 seconds (600 Watts). Remove the bowl from the microwave and mix with the spatula until form a “mochi” dough having a somewhat translucent white color.


Put the 0.5 oz (15g) mochi (from step 2) onto the white bean paste (from step 1) and mix well with the spatula. Reheat with microwave about 1 minute and mix again. Allow to cool. The Nerikiri dough is now ready.