SHIRATAMA DANGO dumpling
I love Japanese DANGO dumpling! It's chewy and gooey!!! Hope you like Japanese traditional sweets!!! Enjoy☆ *Please be careful with your kids. they could choke with Dango...
- SHIRATAMA flour (rifined rice flour) (150g (5 and 1/4 oz))
- Unsweetened soy milk (100ml)
- water (40ml)
- Boiled and sweetened azuki red beans (1 can)
- Soy flour (3 tbsp)
- Powdered Black unrefined sugar.（or, any kind of sugar would be fine) (3 and 1/2 tbsp)
- salt (a pinch)
Boil water in a pot.
Blend soy flour and sugar and salt in a plastic bag.
In a bowl, put SHIRATAMA flour, add soy milk and water gradually until the dough turns as soft as your earlobe. (you can use just water 140ml instead of using 100ml soy milk + 40ml water. I just like soy milk very much. )
make a small bowl with your hand.
hen, press the center of the ball gently with your finger. (to make center of dumpling cook evenly and easier.)
put dumpling in a boiling water and boil them till float.
Remove the dumpling and cool them in a cold water with ice. when it cooled, drain dumpling.
Serve 1/2 of dumpling with sweet red beans paste.
Dredge 1/2 of dumpling in soy flour to coat.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.