Shiratama Dango Dumplings
Shiratama Dango Dumplings

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, shiratama dango dumplings. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Shiratama Dango Dumplings is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Shiratama Dango Dumplings is something which I have loved my whole life.

——— A bridge of Oishii that links the world! ——— Konnichiwa everyone! We are sharing Japanese cultures with the world. Shiratama Dango (白玉団子) is a type of mochi and we use glutinous rice flour to make it.

To get started with this recipe, we must prepare a few ingredients. You can cook shiratama dango dumplings using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Shiratama Dango Dumplings:
  1. Make ready 150 g Shiratama flour (5 1/4 oz)
  2. Get 100 ml Unsweetened soy milk
  3. Prepare 40 ml water
  4. Make ready 1 can boiled and sweetened azuki red beans
  5. Get 3 Tbsp soy bean flour (kinako)
  6. Make ready 3 1/2 Tbsp Unrefined, powdered dark brown sugar (or any kind of sugar would be fine)
  7. Take 1 pinch salt

Chewy & gooey in texture, this type of mochi uses glutinous rice flour (shiratamako or mochiko). Dango (団子) is a Japanese dumpling and sweet made from mochiko (rice flour), related to mochi. It generally is finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango (串団子)). Dango is a kind of Japanese sweets (Wagashi).

Steps to make Shiratama Dango Dumplings:
  1. :Preparations: Boil water in a pot. Blend soy flour, sugar and salt in a plastic bag.
  2. In a bowl, put in shiratama flour, and add soy milk and water gradually until the dough turns as soft as your earlobe. (you can use just water 140 ml instead of using 100 ml soy milk + 40ml water. I just like soy milk very much.)
  3. Make a small ball with your hands.
  4. Press the center of the ball gently with your finger. (Helps to make the center of dumpling cook evenly and easier.)
  5. Put dumplings in the boiling water and boil them till they float.
  6. Remove the dumpling and cool them in cold water with ice. When it's cooled, drain the dumplings.
  7. Serve 1/2 of dumpling with sweet red beans paste.
  8. Dredge 1/2 of dumpling in soy flour mixture to coat.

Shiratama Dango (白玉団子) is a type of mochi and we use glutinous rice flour to make it. Delicious Japanese red bean paste with soft mochi or shiratama dango in an earthy and aromatic green tea. Download deze Shiratama Dango With Syrup foto nu. En zoek meer in iStock's bibliotheek van royalty-free stockbeelden met Bevroren voedsel foto's die beschikbaar zijn voor snel en. Japanese- sweet-rice dumplings shaped (shiratama dango).

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