Ingredients & Utensils
Divide Nerikiri-dough into 3, for a Center part, a Petal part and Petal Root part.
Colorize the dough for Petal Root and Petals food colorings dissolved in water. Knead the dough for Center part to make it smooth.
Join the petal part and the petal root part together. Wrap the bean paste ball with it.
Make it cylindrical. Depress the center. Make patterns with a chopstick to bring out the colors of the dough inside.
Make 6 ditches from the bottom to the top. (Divide it into 6 equal.) Pinch each part to make pointed ends of 6 petals. Press & stretch each Petals to periphery side.
Make lines between petals. And put a center line in the each petal. Pass the dough for center through a sieve. Put it on the center of flower.
