Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, dumplings with shiratama glutinous rice flour & tofu for the moon gazing festival. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
For a variation, float two or three dango in tsubu an heated and thinned with water to make a sweet dessert soup, oshiruko. Tofu shiratama dango are part of the larger category of dango, a catchall term for Japanese dumplings that are often (although not always) made with rice flour. Shiratama-dango (白玉団子) is a traditional Japanese dumpling made from glutinous rice flour and water. This shiratama-dango fruit punch recipe uses dumplings and mixes them with various fruits.
Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival is something that I’ve loved my entire life. They are fine 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 cook it.
The ingredients needed to make Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival:
- Make ready 100 grams Shiratamako
- Take 100 grams Silken tofu
- Prepare *Top with kinako and kuromitsu as desired
- Take 2 tbsp Kinako
- Get 1 tbsp Kuromitsu
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. This rice dumpling is often used as a topping in desserts. There are two types of glutinous rice flour you can use: shiratamako (白玉粉) or mochiko (餅粉) (or combine both). I recommend using shiratamako because mochi made with shiratamako has a very smooth, more refined, and elastic bouncy texture.
Instructions 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.
There are two types of glutinous rice flour you can use: shiratamako (白玉粉) or mochiko (餅粉) (or combine both). I recommend using shiratamako because mochi made with shiratamako has a very smooth, more refined, and elastic bouncy texture. And it also tastes better in my opinion. Also, shiratamako is much easier to use compared to mochiko. Dango is literally a Japanese dumpling made from Mochiko (Rice Flour), related to Mochi.
So that’s going to wrap this up with this special food dumplings with shiratama glutinous rice flour & tofu for the moon gazing festival recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
