Sticky rice cake ball with soybeans flour

もちもち白玉団子（mochi mochi shiratama dango)

rice cake = dango,mochi ko = powder soybeans flour = 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.

Please see this article for information on Shiratamako.　👉　Sweet adzuki beans and rice cake soup

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

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

INGREDIENTS (5SERVINGS)

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

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.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊