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白玉だんご（みかん白玉だんご）｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

Shiratamako (rice flour) : 100g
きび砂糖 : 30g
水 : 90〜100ml
みかん缶 : 1/2缶

Time required

20minutes

Procedure

1) Make the dumpling dough 00:04
Add the shiratamako rice flour and brown sugar to a bowl and mix with a rubber spatula.
Add water little by little while mixing.
Gather together with your hands.
2) Molding 00:39
Tear 1 into bite-sized pieces and roll into balls.
Arrange on a baking sheet.
3) boil 00:59
Add 2 to boiling water (not included in the recipe) and bring to a boil.
Once the shiratama balls float to the top, boil for 1 to 2 minutes.
Place the shiratama dumplings in ice water (not included in the recipe) and chill.
4) 仕上げる 01:26
Place the can of mandarin oranges along with the syrup into a container.
Add 3 and chill in the refrigerator.
Mix and serve in a bowl and it's done.

Point

- The canned mandarin oranges used are 425g in total weight.
・The amount of water varies depending on the type of shiratama flour.
- The dumpling dough should be as firm as an earlobe.
・The remaining shiratama dumplings and canned mandarin oranges can be placed in a storage bag and frozen.
If you are not going to eat it right away, separate the shiratama dumplings so they do not touch each other, cover with plastic wrap, and store in the refrigerator.