In my previous post about Rice Dumplings with Adzuki Beans & Brown Syrup, it is actually Shiratama Dango wannabe. Because I didn’t go and hunt for Mochiko. But this time is the real Shiratama Dango that I’m making. I found Mochiko & Kinako in Meidi-Ya Liang Court! Mad happy!
I love Japanese food. But I have reserve when it comes to their desserts. And I must confess that I don’t like those traditional Japanese sweets that are based on sweetened beans. For the most part they are way too sweet for me, and I always imagine that if I were to make them for myself I will definitely adjust the sweetness level.
Diabetes leh! Hahahas…
I had been reading about Shiratama Dango recently. This is the 1st time I make Japanese dessert, and I somehow I find myself courageous. Hahas. Okays, before I start writing, allow me to give a simple explanation about this Japanese dessert :-
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. Kinako is produced by finely grinding roasted soybeans into powder.
This is easy to make. Trust me. If you know how to make Tang-Yuan (汤圆), you can make this. And once you know how to make this, you will not want to pay S$5 – S$7 for a miserable portion of this dessert at Japanese Restaurants.
Ingredient 1 (Shiramata Dango)
4 tablespoons of glutinous rice flour
2 tablespoons of Mochiko
about 8 tablespoons of water
pink & green coloring
some Kinako – for finishing
Glutinous Rice Flour – Any convenient store. NTUC / Cold Storage & etc.
Mochiko – So far I only saw it at Meidi-Ya Liang Court. It cost S$6.90/pack.
Kinako – Daiso sell S$2.00/200g pack. Meidi-Ya sell S$3.00/300g pack.
Pink / Green Coloring – Genera convenient stores that carry basic bakery stuffs should have. NTUC / Cold Storage / Sheng Siong / Phoon Huat & etc.
1. Combine two flours in a bowl. Drizzle in half of the water and use fingers to stir and moisten the ingredients. U can use spoon instead. No issue here. Then, gradually work in the remaining liquid, kneading the dough into a PlayDoh type of consistency, that is firm yet soft and smooth.
7. Once it has cooled down, scoop it up, and it’s ready.
I really love the taste of the Kinako. It has a taste that is very much similar to the peanut butter that is indescribably good.
You know what I did? I actually scoop a spoon of Kinako straight my mouth. Eating plain Kinako just like that. It taste soooooo good!!! 😀
Okay.. I’m crazy.
Oh Yea… You will have to eat this cute little balls with something really sweet. Because this Shiratama Dango itself is basically tasteless. It’s normally eaten together with Sweet Adzuki Beans. Or alternatively, you can eat with Brown Sugar Syrup or something else sweet. It’s up to you. So, here’s the basic sweet adzuki bean method.
Ingredient 2 (Sweet Adzuki Beans)
half cups of adzuki beans
50 grams of brown sugar. This is sweet enough for me.
Method (Sweet Adzuki Beans)
1. Pre-soak adzuki beans for 5 hours. This is to shorten the cooking time.
2. Cook adzuki beans with water till soft.
3. Add in sugar. Stir till sugar is completely melted. Remember to adjust your own sugar level to your preferred sweetness. Heat off. Serve.
This is the way! 😀