Easiest Way to Cook Perfect Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival

Easiest Way to Cook Perfect Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival Delicious, fresh and tasty.

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.

I have made a shrimp Siu Mai.

Mitarashi Dango is a traditional Japanese rice dumpling skewered on a bamboo stick and covered in a sweet soy glaze.

The Mochiko (餅粉) is the fourth type of flour, made of glutinous rice flour similar to Shiratamako, but it's produced differently.

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 cook it.

Ingredients of Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival

1. It’s 100 grams of Shiratamako.

2. You need 100 grams of Silken tofu.

3. It’s of *Top with kinako and kuromitsu as desired.

4. You need 2 tbsp of Kinako.

5. Prepare 1 tbsp of Kuromitsu.

It yields a very soft and tender texture, which is not.

Elizabeth formed her sweet rice flour dough into little balls for a classic Japanese sweet dumpling called shiratama dango.

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.

Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival instructions

1. Crumble the tofu and mix with the shiratamako. *Dont 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..

2. Divide into 25 portions and roll into balls. Cook in boiling water..

3. When they float to the surface, cook for another 5 minutes. Drain and transfer to a bowl of cold water..

4. Pat dry with paper towels, stack as shown in the profile photo and they are ready!.

5. Combine the roasted soy flour and kuromitsu black sugar syrup to make the sauce. Pour over the dango to serve..

6. 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..

7. 2012: I made them again this year. A typhoon was approaching Japan, so we couldnt have the real moon gazing festival, but we enjoyed the dango to celebrate anyway..

8. We had a beautiful full moon in 2013! My 4-year-old son is getting better and better at making these..

Combine all the syrup ingredients in a pot and bring to a boil.

You only need Shiratama flour, soft tofu and food coloring.

Shiratama flour is available on Amazon or at Walmart and Target.

It's also called Shiratamako or Shiratama powder.

Be careful, because there's a difference between Shiratama flour, Mochi flour and glutinous rice flour.