Rice Flour Dumplings (Anko Dango)

Difficulty:
1/5

Ease of preparation rating: Medium.

Yield: 4 servings.

 

Ingredients

1 cup (240ml) sweet red bean paste

1 cup (240ml) shiratamako, or gluttonous rice flour, sifted

¼ cup (60ml) white powdered sugar, sifted

½ cup (120ml) cold water, and extra to adjust consistency

¼ cup (60ml) kinako, or soy bean powder

 

Method

In a mixing bowl, combine rice flour, powdered sugar and water.

Mix until you reach a smooth and firm consistency.

Roll out 1 inch balls of the dough. Set aside.

Bring water in a pot to a simmer over medium-high heat.

Cook balls in simmering water for 5-6 minutes, or until cooked all the way through.

Cut one open to ensure that the center is not raw.

Remove from heat, and cool at room temperature.

Once cool, serve equal amounts of balls to your guests.

Garnish with sweet red bean paste and soy bean powder.