Easy to make Japanese sweets : Shiratama Dango with Kinako

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Easy to make Japanese sweets : Shiratama Dango with Kinako

もちもちあべかわ白玉団子(mochi mochi abekawa shiratama dango)

shiratama dango = shiratama flour dumplings rice cake = dango,mochi ko = powder soybeans flour = kinako  abekawa = Sweets made with kinako

I made a small ball-shaped rice cake with shiratamako(shiratama flour) and sprinkled it with kinako(soybean flour).
Sticky and delicious shiratama dango. “Mochi mochi” means the same as sticky.

Easy to make and lots of arrangements. It is also recommended as a snack for children.

What is the difference between rice flour and shiratamako??

rice cake dumplings = dango,mochi ko = powder

Rice cake dumplings is called “団子=dango” and “餅=mochi” in Japan.

Mochi, which is often eaten on New Year’s Day, is made by mashing steamed glutinous rice and rolling it into balls.

Shiratamako is a powder made from glutinous rice, and it is used by adding water and kneading.

α type refers to steamed rice, and β type refers to raw rice.

By the way, there are also “Joshinko” and “Dangoko”, which are very similar to “Shiratamako”.

These are all types of rice flour. Shiratamako is made from glutinous rice, while Joshinko is made from non-glutinous rice, and Dangoko is made from both non-glutinous rice and glutinous rice.

When using shiratamako, it is often called ”dango”.

If you use shiratama flour , the dango will have a smooth texture and won’t harden even when chilled.

These are also attracting attention as gluten-free ingredients.

Shiratama zenzai

This is a sweet soup called zenzai(oshiruko), which uses shiratama dango instead of mochi. If you use canned azuki(red beans), you can enjoy authentic Japanese dessert. I highly recommend topping the sweet soup with sweet chestnuts!

Goma dango, which is made by coating shiratama dango with sesame seeds and deep frying it, is also a delicious dessert. Check out the recipe. 👉 Goma dango recipe (Fried Sesame balls with red bean paste)

What kind of food is Kinako??

Soybean flour is roasted, peeled and ground soybeans.

It has a fragrant aroma. It is also popular as a health food because it contains a lot of protein and minerals. Soybean flour can be used for cakes, cookies, and drinks in addition to Japanese sweets.

The name Kinako means yellow powder. However, soybean flour made from green soybeans is pale green in color, so it is called “ao kinako(blue soybean powder)” or uguisu kinako(uguisu soybean powder). Uguisu is the name of a pale green bird called a bush warbler.

Soybean flour is not only sprinkled on mochi, but is also sometimes eaten by sprinkling it on rice or ice cream. It is sometimes eaten mixed with milk or yogurt or made into jelly.

It goes well with black sesame and matcha, so it is also recommended to use it in Japanese-style parfaits.

NUTRITION FACTS of Easy to make Japanese sweets : Shiratama Dango with Kinako

190kcal Protein 4.4g Fat 1.7g Carb 38.4g Salt Equivalent 0.2g

INGREDIENTS for Easy to make Japanese sweets : Shiratama Dango with Kinako (5SERVINGS)

  • shiratama flour 200g
  • water 160g of
  • soybean flour 25g
  • sugar 25g

Easy to make Japanese sweets : Shiratama Dango with Kinako COOKING INSTRUCTIONS

➀Add water to the shiratama flour in 3 batches.

②Lightly knead each time you add water.

Use 80-90% water for the amount of shiratamako.

③It’s done when it’s as hard as your earlobe. (The ideal hardness is to break when pressed.)

④Roll into 15g and put in hot water. (About 24 dango can be made) Let’s heat it well, if the heat is not enough, the inside will become powdery.

⑤When the dango float, wait about 1 minute and remove them in cold water.

After boiling shiratama dango, you can freeze them and store them for about a month.

⑥Combine soybean flour and sugar and sprinkle over dango.



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