Traditional Japanese Hydrangea Sweets

This is a recipe for a hydrangea-shaped sweet gelatin dessert.

Ingredients: 2 servings

60 g
Powdered kanten
1 g
125 ml
Natural food coloring (purple and blue)
as needed
10 g
Nerikiri (confection made from bean paste and dough) (green)
15 g
Nerikiri (orange )
2 g
Nerikiri (yellow)
1 g


1. Dissolve the food coloring with a small amount of water.
2. In a heatproof bowl, add the kanten powder and water. Stir together and microwave it for 1 minute and 20 seconds.
3. Once the mixture from Step 2 is well blended, add the sugar and continue mixing. Microwave again for 20 seconds.
4. Strain through the kanten mixture using a tea strainer and pour it into 11 cm x 17 cm tray.
5. Drop the food coloring in at the both edges of the tray and start spreading the color with a toothpick.
6. Once the mixture from Step 5 cools down, chill in the refrigerator for about 1 hour.
7. While the kanten mixture is solidifying, make the leaves and snail from"nerikiri":
8. Cut out the leave-shape from the green "nerikiri." With a fork, make the edge zigzag. Draw the veins with a toothpick.
9. To make the snail, roll out the yellow "nerikiri" into a tear-shape to make the body.
10. Roll out the orange "nerikiri" into a thin rope-shape. Roll it up to make the shell of the snail and put it on top of the body from Step 9.
11. Take out the kanten from Step 6 and cut into 7 mm squares.
12. Divide the shiro-an into 2 pieces and make them into balls.
13. Put the kanten from Step 11 onto plastic wrap and place the shiro-an on top. Gently tie it up so the kanten covers the entire surface of the shiro-an.
14. Place the jelly from Step 13 onto the leave-shaped "nerikiri."
15. Put the snail anywhere you want to decorate and it is done.

Story Behind this Recipe

I made a video clip of this "nerikiri" last year, but I did not write down the recipe. As requested, I uploaded the recipe.
I hope you can brighten up your day with this sparkling Japanese confectionary during the rainy season.