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5 Minutes to Serving Appetizing Shiratama Dango Dumplings

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Shiratama Dango Dumplings

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Below are the ingridients that are needed to make a perfect Shiratama Dango Dumplings:

  1. You need 150 g of Shiratama flour (5 1/4 oz).
  2. Get 100 ml of Unsweetened soy milk.
  3. Use 40 ml of water.
  4. Provide 1 can of boiled and sweetened azuki red beans.
  5. Get 3 Tbsp of soy bean flour (kinako).
  6. Prepare 3 1/2 Tbsp of Unrefined, powdered dark brown sugar (or any kind of sugar would be fine).
  7. Take 1 pinch of salt.

Ready with the ingridients? Below are the steps on cooking Shiratama Dango Dumplings:

Dango is literally a Japanese dumpling made from Mochiko (Rice Flour), related to Mochi. Shiratama-ko (白玉粉)is sweet or glutinous rice flour, or mochiko, mixed with a little corn starch or potato starch. 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. Dango Dumplings made with 'Shiratamako' Flour 'Shiratamako' (白玉粉) is Japanese Glutinous Rice Flour. It's been difficult to find for me, so I started using a mix of Thai Rice Flour and Thai Glutinous Rice Flour to make Dango Dumplings, because those Flours are widely available where I live.

Recipe : Shiratama Dango Dumplings

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