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Wednesday, November 6, 2013

How to Make Kaki and Shiratama Dango with Kuromitsu (Japanese Persimmon and Sweet Rice Dumplings with Brown Sugar Syrup) - Video Recipe

Kaki (Japanese Persimmon) is in season now!
I think I am buying it whenever I go and shop at the supermarket :3


http://www.youtube.com/watch?v=MvC29fyYQNQ

Some of my viewers requested me for a simple sweet using Kaki, so I made this for you. I hope you like it. It was really good!!!



BTW, if you use Tofu instead of water, Dango become much softer.
http://www.youtube.com/watch?v=jNEXHoLn2VY

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Kaki and Shiratama Dango with Kuromitsu (Japanese Persimmon and Sweet Rice Dumplings with Brown Sugar Syrup)

Difficulty: Easy
Time: 25min
Number of servings: 16 Dango

Ingredients:
((8 White Dango))
75g (2.7oz.) Shiratamako (lumpy glutinous rice flour)
1/2 tsp. sugar
75ml- water
((8 Matcha Green Tea Dango))
75g (2.7oz.) Shiratamako (lumpy glutinous rice flour)
1/2 tsp. sugar
1 tsp. Matcha green tea powder
75ml- water
((Finish))
1 Kaki (Japanese persimmon) *any fruit is okay
Kinako (soybean flour) *finely chopped nuts are okay
Kuromitsu (brown sugar syrup) *honey is okay

Directions:
((8 White Dango))
1. Put Shiratamako, sugar and water in a bowl and knead the dough with your hand until smooth. Adjust the texture by adding more Shiratamako or water until the dough turns as soft as your earlobe.
2. Divide the dough into 8 small pieces and roll into small balls. Then press the center of the ball gently with your finger (in this way, dango cook evenly and faster).
3. Bring a large pot of water to a boil. Gently drop the Dango in the boiling water. After a few minutes, Dango will float to the surface. Boil for another 1-2 minutes. Then remove from the boiling water and transfer into cold water (to cool and remove the slimy texture). After a minute, drain well.
((8 Matcha Green Tea Dango))
Make the same as the white Dango, but sift the Matcha green tea powder before mixing.
((Finish))
1. Cut Kaki into bite-size pieces.
2. Place the Kaki and Dango in a dish. Top with Kinako and Kuromitsu.

*You can store the Dango in the freezer. When you eat, defrost at room temperature OR microwave OR cook in boiling water.
*You can store the Dango in the fridge for 3 hours but they can easily get hard, so I don't recommend it.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/11/blog-post_6.html
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2 comments:

  1. This is an interesting combination of foods and I can't wait to try it!

    ReplyDelete

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