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Below are the ingridients that are needed to make a perfect Shiratama Dango Dumplings:
- You need 150 g of Shiratama flour (5 1/4 oz).
- Get 100 ml of Unsweetened soy milk.
- Use 40 ml of water.
- Provide 1 can of boiled and sweetened azuki red beans.
- Get 3 Tbsp of soy bean flour (kinako).
- Prepare 3 1/2 Tbsp of Unrefined, powdered dark brown sugar (or any kind of sugar would be fine).
- 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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