{"id":11091,"date":"2019-04-14T01:12:59","date_gmt":"2019-04-13T17:12:59","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=11091"},"modified":"2019-04-14T01:30:06","modified_gmt":"2019-04-13T17:30:06","slug":"shiratama-dango-with-red-bean-paste-japanese-mochi","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=11091","title":{"rendered":"Shiratama Dango With Red Bean Paste (Japanese Mochi)"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11093 aligncenter\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2018\/10\/Shiratama-Dango-3.jpg\" alt=\"\" width=\"500\" height=\"674\" \/><\/strong><\/em><\/p>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11094 aligncenter\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2018\/10\/Shiratama-Dango.jpg\" alt=\"\" width=\"500\" height=\"761\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">The guy has been going on about this recipe for a while. He&#8217;s steeply into the Japanese culture now that he&#8217;s learning Japanese and attempting to understand this intriguing and truly unique culture.<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\">It started off with <strong><a href=\"https:\/\/peepor.net\/pint\/blog\/?p=10823\" target=\"_blank\" rel=\"noopener\">matcha ice-cream<\/a><\/strong> and his many attempts to make it fluffy and smooth and creamy. Now it&#8217;s shiratama dango that he&#8217;s after and trying his hand at. Shiratama dango balls (or \u767d\u7389\u56e3\u5b50), is a kind of mochi that&#8217;s made using glutinous rice flour &#8211; not the typical kind that we find in the supermarket (which uses long grain rice) but mochigome, which is made from short grain rice.<\/p>\n<p style=\"text-align: justify;\">Most of the shiratama dango that we find in restaurants and cafes are served as a side or topping on ice-cream or other desserts, together with azuki red bean paste for example. The guy decided make his dango balls a little bit more special by adding the red bean paste into the dango balls so that they are tastier and nicer and more unique.<\/p>\n<p style=\"text-align: justify;\">I have no complaints though because I always get to enjoy the aftermath of his experiments (the matcha ice-cream was so nice!). This time round, I got to enjoy both the ice-cream and the dango balls as toppings to go with the ice-cream. Yes, he made a tub of matcha ice-cream especially for this shiratama dango recipe! Yums!<\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li>Glutinous rice flour (Shiratamako): 100g<\/li>\n<li>Water: enough water to form a soft dough (not too wet)<\/li>\n<li>Red food colouring (optional): 2 drops<\/li>\n<li>Red bean paste (optional): 100g<\/li>\n<li>Boiling water: 1 pot<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li>Combine glutinous rice flour, water and food colouring. Knead the mixture until it becomes a soft dough (like the feel of your earlobe).<\/li>\n<li>Divide the dough into approximately 40 &#8211; 50 portions.<\/li>\n<li>Press a small pinch of red bean paste into dough. Fold in the dough and roll into a small ball. Repeat for remaining dough.<\/li>\n<li>Prepare a pot of boiling water. Add balls into water and boil for about 1min till they rise to the top of the water.<\/li>\n<li>Scoop balls out of water and immediately place them into chilled water.<\/li>\n<li>Drain away water. Serve with Japanese matcha ice-cream or with the Japanese Mitarashi sauce (soy sauce gravy).<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11092 aligncenter\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2018\/10\/Shiratama-Dango-2.jpg\" alt=\"\" width=\"500\" height=\"655\" \/><\/p>\n<p><strong><em>Trick:<\/em><\/strong><\/p>\n<ul>\n<li>\n<p style=\"text-align: justify;\">Instead of ice-cream, you can also serve the dango very simply with either a drizzle of honey or maple syrup or with a drizzle of mitarashi sauce (a soy sauce mixture). Yums!<\/p>\n<\/li>\n<\/ul>\n<p><em><strong>Disclaimer<\/strong><\/em>:<\/p>\n<ul>\n<li>\n<p style=\"text-align: justify;\">This recipe was kindly adapted from Oishii&#8217;s &#8216;<a href=\"https:\/\/www.oishii.sg\/article\/3319\/\" target=\"_blank\" rel=\"noopener\"><strong>The Versatility of Shiratama Dango<\/strong>&#8216;<\/a>.<\/p>\n<\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\nApproximately 40 &#8211; 50 small balls<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=11091\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>The guy has been going on about this recipe for a while. He&#8217;s steeply into the Japanese culture now that he&#8217;s learning Japanese and attempting to understand this intriguing and truly unique culture.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[349,291],"tags":[228,662,45,661],"class_list":["post-11091","post","type-post","status-publish","format-standard","hentry","category-japanese","category-snack","tag-boiled","tag-dango","tag-dessert","tag-mochi"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11091","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11091"}],"version-history":[{"count":6,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11091\/revisions"}],"predecessor-version":[{"id":11277,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11091\/revisions\/11277"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}