These days, I enjoy cooking with my 3-year-old daughter every weekends. She’s so much eager to learn new things and wants to try out. I discusses with my hubby that we’ll give her a beautiful “real” houchou (Japanese cooking knife) for children as her 4th b-day gift in autumn. She’ll be thrilled
This Sunday, we made Shiro-Tama Dango (White ball Dango). Dango is one of Japanese traditional sweets made of rice powder. Curious to know the recipe? It’s so simple and easy, but I wonder if you can buy the Shiro-Tama powder in your area.
Okay, here we go!!
First of all, pour the one packet of Jyosinko (上新粉: rice powder) into a bowl and then add some warm water. Mix it up until it gets the hardness of earlobe. Make small balls about 2 – 3cm dia. Just like my daughter is doing in the photo! She did a great job on that.
Put them into boiling water and wait until they pop out from the water. I’d say it takes about 3-5 min. or so.
And rinse well with cold water. Pour some “anko” (sweet black beans) or “kinako”
(soybean flour) to serve.