Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, dumplings with shiratama glutinous rice flour & tofu for the moon gazing festival. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really 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 well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have dumplings with shiratama glutinous rice flour & tofu for the moon gazing festival using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival:
- Prepare 100 grams Shiratamako
- Prepare 100 grams Silken tofu
- Prepare *Top with kinako and kuromitsu as desired
- Get 2 tbsp Kinako
- Get 1 tbsp Kuromitsu
This recipe is easy and can be customized depending upon the types of fruit that you have at home. Procedure Put shiratama-ko in a bowl. Add water slowly until the dough becomes as soft as earlobes. Boil water in a large pan and add the dumplings.
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.
Add water slowly until the dough becomes as soft as earlobes. Boil water in a large pan and add the dumplings. 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 this up for this exceptional food dumplings with shiratama glutinous rice flour & tofu for the moon gazing festival recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
