Japanese Sweet Rice Dumplings Food

DANGO (SWEET JAPANESE DUMPLINGS)

Steps:

• Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
• Knead the dough well.
• Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
• Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
• When they are done (brownled slightly) take them off and let the cool on a wire rack.
• Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
• Combine the Katakuriko with the small tablespoon and a half of water.
• When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
• Grill the dango slightly and add the sauce to taste.
• YUM! Anime-licous!

YAN'S SWEET RICE DUMPLINGS

Steps:

• Combine filling in a bowl. Mix well and set aside.
• Measure rice flour into a bowl. Make a well in the center of the flour and pour boiling water into it. Mix well with a fork until evenly moistened.
• Add cold water and stir, adding a few more drops if necessary, until dough forms a ball.
• On a lightly floured surface, knead dough for 5 minutes until smooth and shiny. Cover with a damp cloth and let rest 10 minutes.
• Roll dough into an 18 inch long cylinder. Cut cylinder crosswise into 3/4 inch pieces. Dust palms with rice flour and roll each piece into a ball.
• To shape each dumpling -- flatten a ball dough with a rolling pin to make a 2 1/2 inch circle; keep remaining dough covered to keep from drying.
• Place 1/2 tsp filling in center of circle. Gather and pinches edges at the top to seal securely. Roll carefully between your palms to form a round ball. Cover filled dumpling with a damp cloth and repeat to fill remaining dumplings.
• Cooking:.
• In a large pot of boiling water, cook dumplings, stirring occasionally, for 5 minutes or until dumplings float to the surface. Lift out dumpling with a slotted spoon and place in a colander to drain.
• Combine sauce ingredients in a small sauce pan. Bring to a boil over medium heat, stirring until smooth.
• Pour sauce onto a platter and place dumplings on top of sauce. Serve hot.

JAPANESE SWEET RICE DUMPLINGS

Steps:

• (The Japanese call these rice dumplings obagies) Bring water to boil in a 2-quart saucepan.
• Add rice and salt, cover and reduce heat to medium.
• Cook for one hour.
• (Check to see if more water must be added to prevent sticking.) Remove from heat and let cool for 5 minutes.
• Preheat oven to 350 degrees F.
• Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill.
• (If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl.) Repeat with remaining rice, raisins and cinnamon.
• Place walnuts on a baking sheet and roast in oven and let cool.
• Coarsely grind or finely chop walnuts.
• Measure rice into 2 1/2 tablespoon portio ns.
• Moisten hands and shape dumplings.
• Roll each dumpling in walnuts to coat. Serve immediately.