Tanabata Mizu Manju

Ingredients:

50g Kuzu starch or potato starch

150g granulate sugar

400ml water

80g white bean paste

80g red bean paste

Food color ~ blue/purple

Directions/Instructions:

1. In a dry bowl, mix the starch and sugar together.  Then add the water and whisk thoroughly.
2. Strain with a sieve and pour the mixture liquid into a pot.
3. Using a spatula, mix the liquid all the time on medium heat until the liquid turns translucent and sticky.
4. Divide the dough into 3 equal parts and leave one transparent.  Add the food color blue and purple in each bowl and mix them.  There should be three colors (Note:  If the liquid mixture hardens, it needs to be reheat.  Or double boil to prevent it to be hardens or microwave.)
5. Wet the mold with water and add the three-colored liquid little by little to about 1/3 to 1/2 of the mold using a spoon.  Lightly mix with a toothpick to create a marble pattern.
6. Then add the rolled bean paste (10-12g each) and add the remaining liquid mixture to cover the bean paste.  Wrap the surface with cling wrap to prevent it from drying OR place a spoonful of the liquid mixture on the cling wrap, put bean paste on it and wrap the paste in the translucent mixture.
7. Place the Mizu Manju in a bowl of cold water with ice to chill.

Bought from Daiso