Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, dumplings with shiratama glutinous rice flour & tofu for the moon gazing festival. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Shiratamako, or glutinous rice flour, is used to make these chewy dumplings. They are the perfect addition to many Japanese sweets! Photographed by Osamu Enomoto *You will leave the NHK website. Set a large, deep pot of water to boil, and prepare a large bowl of ice water so that you can work quickly with the dough.
Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook dumplings with shiratama glutinous rice flour & tofu for the moon gazing festival using 5 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival:
- Prepare 100 grams Shiratamako
- Take 100 grams Silken tofu
- Get *Top with kinako and kuromitsu as desired
- Make ready 2 tbsp Kinako
- Take 1 tbsp Kuromitsu
This recipe is easy and can be customized depending upon the types of fruit that you have at home. The raw material is glutinous rice produced in Niigata prefecture, but only the finest new rice is carefully selected. Furthermore, what is ground by the stone mill water grinding method becomes delicate Shiratamako. Shiratama-ko is made with this kind of commitment, so it has a good fragrance and goes perfectly with anko and sesame seeds.
Steps to make Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival:
- Crumble the tofu and mix with the shiratamako. *Don't add the tofu all at once. Add it gradually to the shiratamako, checking the texture. The dough should be about as soft as your earlobes.
- Divide into 25 portions and roll into balls. Cook in boiling water.
- When they float to the surface, cook for another 5 minutes. Drain and transfer to a bowl of cold water.
- Pat dry with paper towels, stack as shown in the profile photo and they are ready!
- Combine the roasted soy flour and kuromitsu black sugar syrup to make the sauce. Pour over the dango to serve.
- 2010: I made the dango with my 1-year-old son. It was the first time for him to make dango. The top one is a pumpkin dango.
- 2012: I made them again this year. A typhoon was approaching Japan, so we couldn't have the real moon gazing festival, but we enjoyed the dango to celebrate anyway.
- We had a beautiful full moon in 2013! My 4-year-old son is getting better and better at making these.
Furthermore, what is ground by the stone mill water grinding method becomes delicate Shiratamako. Shiratama-ko is made with this kind of commitment, so it has a good fragrance and goes perfectly with anko and sesame seeds. Dango is literally a Japanese dumpling made from Mochiko (Rice Flour), related to Mochi. Shiratama-ko (白玉粉）is sweet or glutinous rice flour, or mochiko, mixed with a little corn starch or potato starch. Kinako is a soy bean flour that is commonly used in Japanese cuisine as it is a healthy topping that contains Vit B and protein.
So that’s going to wrap it up for this exceptional food dumplings with shiratama glutinous rice flour & tofu for the moon gazing festival recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
