Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival. Making glutinous rice dumplings is incredibly rewarding. Your dumplings will taste lighter and fresher than what you get at a restaurant, especially if you eat Pour the water and gin into well, stirring with chopsticks or a fork until the dough forms a ball. Place dough onto a floured work surface and knead.
The Mochiko (餅粉) is the fourth type of flour, made of glutinous rice flour similar to Shiratamako, but it's produced differently. It yields a very soft and tender texture, which is not. Glutinous rice dumpling, called Tang yuan, is traditional Chinese food made from glutinous rice flour mixed with a small amount of water to form balls and is then cooked and usually served in ginger syrup. 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 achieve it.
Ingredients of Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival
- It’s 100 grams of Shiratamako.
- Prepare 100 grams of Silken tofu.
- You need of *Top with kinako and kuromitsu as desired.
- Prepare 2 tbsp of Kinako.
- It’s 1 tbsp of Kuromitsu.
Elizabeth formed her sweet rice flour dough into little balls for a classic Japanese sweet dumpling called shiratama dango. Wheat flours or other grain flours will not work! For the joushinko, substitute regular rice flour – one that's not labeled (Japanese people do eat shiratama (soft rice dumplings) with a sweet sugar syrup too, chilled, in the summer with fruit, some boiled whole azuki beans, and. Rice flour, also called "Kanzarashi," is made of glutinous rice.
Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival step by step
- 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..
In the old times it was produced in the depths of winter where people can get running It has a smooth taste which is different from mochi, and it is typically used to wrap of sweets "gyūhi" and flour dumplings (shiratama dango), and are. Mix in the glutinous rice flour and sugar then slowly add the water, using your hands slowly mix it to form a dough, it should be just right not too dry and not to wet just enough for it to form and shape. Pinch a golf ball sized dough and flatten it out with your fingers, add some filling roughly. Shiratama Dumplings with Sweet Bean Paste. You only need Shiratama flour, soft tofu and food coloring.