Saturday, May 14, 2016

みたらし団子と餡団子 / mitarashi dango & anko dango







mitarashi dango & anko dango

I love, love, love love mochi (sticky rice cake) and dango super very much!
but I cannot buy any anko (sweet red bean paste) or dango here in Tassie...
So I had to make it myself!
I tried mixing tofu, flour, corn flour (corn starch), but it didn't come out yummy...

then, one day, my friend Y-san gave me the package of rice flour (not Japanese unfortunately)! and tried it and came out very fluffy, chewy (and good way) and perfect!

and for anko, I never had to make it in NY or Japan because I could buy it in any Japanese grocery stores, but now I have tried for the first time - that ended in failure, and the second time I've done it!

1 - Put rice flour in the bowl (about 1 cup?) and slowly add water and mix as you add water
2 - When the dough does not stick to your finger and about the same feeling (softness) as the ear robe,  put them into a boiling water and cook for a while (cook for few more minutes after they float on top)
3 - Drain water and run through cold water (running under cold water is optional)

anko (sweet red bean paste)
1 - Put azuki beans (about 80g) in the pot and add water (azuki 1: water 3)
2 - Once the water is boiled, cook for another 2 to 3 minutes and drain water
3 - Put azuki beans back in the pot and add more water (azuki 1: water 4)
4 - Cook until boils with high heat, and turn it down to low heat and cook for 30 to 40 minutes until soft (to your taste) with the lid on / add water as you go when the water is getting low
5 - Once the beans are soft and cooked, drain water and put beans back into the pot
6 - Add 3 tables spoons of sugar (or more to your taste) in the pot and cook it until the sugar melts and beans become little shiny

mitarashi sauce)
1 - Put 2 table spoons of soy sauce and sugar, 1 table spoon of corn flour (corn starch) and 100ml water in the pot
2 - Cook it with medium heat mixing constantly until it all melts and color becomes clear

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