Gather all ingredients and tools needed for this recipe.
Make sure that the tools are cleaned well and that the gas works.
Create in the order: warabi-mochi, shiratama dango and then mikan kanten.
Warabi-mochi: Measure out the warabi-mochi flour (50 grams), white granulated sugar (100 grams) and water (300ml) in separate bowls/cups.
Add the measured warabi-mochi flour, white granulated sugar and water into a clean saucepan.
Mix the three ingredients in the saucepan until there are no more lumps using a wooden spatula.
After the ingredients are mixed, put the saucepan on the gas stove. Then, switch the gas stove on to low heat.
Mix with a wooden spatula so the mixture does not get burnt.
Continue mixing with a wooden spatula until the mixture gets sticky and transparent.
Once the mixture becomes sticky and transparent, pour the mixture into a tray.
Wait until the mixture cools off without putting it in the fridge. (At room temperature)
While waiting for the mixture to cool down, measure out the kinako (soybean flour) into a separate plate. Optional: add sugar into the kinako.
When it is cooled, cut it into your desired shape (squares or circles) and sprinkle them with the kinako powder made in Step 12.
Leave the finished warabi-mochi for later use in the fridge. Move on to creating the shiratama dango.
Shiratama Dango: Measure out the shiratama flour (200g) and water (180ml). Pour the two into a bowl.
Start kneading the two ingredients until it becomes soft (a little stiffer than your earlobe).
Boil water using an electric kettle as it will save time. Pour the boiled water into a saucepan.
Shape the shiratama dough into small circles (with approximate radiuses of 2cm) and put them in the saucepan with boiled water.
Boil them for approximately 2-3 minutes. The shiratama dango balls will start to float.
Wait approximately a minute after they start to float, and take them out. Pour them into cool water for the dango to cool.
Like the warabi-mochi, leave the shiratama dango in the fridge for later use. Move on to creating the mikan kanten.
Mikan Kanten: Open the can of mikan and pour only the syrup into a bowl. Leave the mikan for later use.
Add water so that the syrup and the water adds up to approximately 450ml.
Pour the mixture into a saucepan. Place the saucepan on a gas stove.
Add the kanten powder into the mixture and mix well. Make sure there are no lumps.
Turn on the gas stove, and boil the mixture until it simmers. Mix while doing so with a spatula.
Add sugar (approx. 30g) to the mixture once it simmers.
Stop the heat and take off the saucepan from the gas stove. Pour the mixture into a tray.
Add the mikans into the mixture in the tray. Wait until the mixture cools down and put them in the fridge.
Once the mikan kanten hardens, cut the kanten into squares using a knife.
Take out all that was in the fridge: the warabi-mochi, shiratama dango, the soy-based whipped cream and the cornflakes. Additionally, take out clear glass cups to serve your parfait.
Making sure that your clear glass cups are clean, start by open the bag of cornflakes and pouring it in the cup as the first layer (most bottom layer).
Now, add the mikan kanten on top of the cornflakes as the second layer.
Pour the soy-based whipped cream (200ml) and powdered sugar (20g) into a bowl. Using a electronic mixer, beat until firm peaks form.
Using a spatula, add the whipped cream on top of the mikan kanten.
Add a few warabi-mochi and shiratama dango on top of the whipped cream.
Lastly, add the red bean paste (anko) and extra whipped cream. Sprinkle a few konpeito.
- 5.0 Bowls
- 2.0 Spatulas
- 1.0 Electronic Scale
- 2.0 Trays
- 2.0 Saucepans
- 1.0 Gas stove
- 50.0g Warabi-mochi flour
- 200.0g White granulated sugar
- 100.0g Shiratama flour
- 1.0 Can of mikan (420g)
- 4.0g Kanten powder
- 200.0ml Soy-based whipped cream
- 100.0g Cornflakes
- 50.0g Kinako
- 1.0 Electric Kettle
- 20.0g Powdered Sugar
- 50.0g Red bean paste (anko)