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- Ingredients
- Recipe
- rice flour200 g
- Water150 ml
- Shoyu2 tablespoon
- Sugar4 tablespoon
- Corn starch2 tablespoon
- Mirim2 tablespoon
- In a container place the rice flour and add the water (150 ml) little by little. Mix until you get a smooth dough, without sticking to your hands.
- Make a cake with the dough and cut approximately 24 equal pieces.
- Roll the pieces until they are very round.
- Place in a medium-large pot of boiling water. Once it starts to float (which should take about 30-45 minutes), start the timer at 2 minutes.
- When the time is up, remove and place in a container with water and ice to stop the cooking.
- In a pan put the rest of the ingredients (sugar, shoyu, water, mirim and corn starch). Stir well and turn off the heat when it has a porridge-like consistency. Turn off the heat and place in a shallow container.
- Wet some wooden sticks with a little water and stick 4 rice balls in each, letting them touch each other.
- Toast lightly on 2 sides of the dumplings already on the toothpick with a frying pan.
- To spread the syrup you use a spoon or pass the dumplings directly in the syrup
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