Difference between revisions of "Azuki Shiratama"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Japanese ([^cC])(.*)\]\]" to "Category:Japanese cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Desserts Recipes" to "Category:Dessert Recipes") |
||
| Line 28: | Line 28: | ||
[[Category:Dessert Recipes]] | [[Category:Dessert Recipes]] | ||
[[Category:Japanese cuisine]] | [[Category:Japanese cuisine]] | ||
| − | [[Category: | + | [[Category:Dessert Recipes]] |
[[Category:Sweet rice flour Recipes]] | [[Category:Sweet rice flour Recipes]] | ||
Revision as of 17:46, 10 May 2012
Description
File:Azukishiratama.jpg
Azuki Shiratama
Ingredients
- 1 2/3 cup shiratama-ko (glutinous rice flour)
- 1/2 - 2/3 cup water
- 1 1/2 cup anko
Directions
- Put shiratama-ko in a bowl.
- Add water slowly until the dough becomes as soft as earlobes.
- Knead the dough. Make small oval-shaped dumplings.
- Boil water in a large pan and add the dumplings.
- Boil the dumplings until the float.
- Remove the dumplings and cool in cold water.
- Drain the water and serve dumplings in individual plates and put anko (sweet azuki beans) on the top.
