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1
I used Sakura-anand Matcha-anas fillings for this recipe.
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2
Roll the an into small balls, and place them in the refrigerator (20 g sized balls are cute and easy to shape).
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3
Place the agar and water into a small pot and stir to dissolve the powder.
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4
Turn on the heat and stir continuously.
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5
When the pot comes to a boil, reduce the heat to low, and simmer for 2 minutes.
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6
Turn off the heat.
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7
Pour the mixture from the pot into a small container.
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8
Using 2 spoons, roll the bean paste balls in the agar liquid to coat the outside.
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9
Arrange the coated balls on a sheet of parchment paper or plastic wrap.
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10
Chill the coated balls in the refrigerator.
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11
The dumplings are finished when the agar has set.
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12
You may wish to cut any excess agar away from the balls using a pair of kitchen shears.
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13
And then -- enjoy with green tea.
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14
This time I used 200 g of bean paste, and was only able to make 10 dumplings.
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15
I had a lot of agar left over, so I adjusted the recipe to use more bean paste.
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16
It is difficult to use all the agar to coat the dumplings before it begins to set, but do your best.
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17
You can chill any remaining agar to enjoy on its own.
