ゼリー（コーヒーゼリー）｜まんまるkitchenさんのレシピ書き起こし
Round kitchen Time required : 5minutes
Kibi Dango ｜ Coris Cooking Channel's Recipe Transcription
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Ingredients
- Millet powder (millet) : 70g
- potato starch : 7g
- Boiling boiling water : 60g
- Kinako : 35g
- Millet sugar : 40g
- salt : a little
Time required
15minutes
Procedure
-
1)
Make dango dough
00:45
Put acne flour and potato starch in a bowl and mix well. Add boiling water to it all at once and mix with a rubber spatula. To finish, mix the dango dough by hand and put the dough together evenly.
-
2)
Mold
02:20
Roll each grain with about 5g. Mix the soybean flour, sugar and salt well and put them in a plate.
-
3)
boil
03:33
Put plenty of water in a pan and heat to a boil. When it boils, add 2 and boil. When the dumplings float on the whole, reduce the heat to low and boil for 2 minutes.
-
4)
Scoop up
05:05
Scoop out the hot water with a tea strainer.
-
5)
Tangle the soybean flour
05:20
Tangle the soybean flour with the kibi dango. After about 3 minutes, entangle the soybean flour again.
-
6)
Stick on a bamboo skewer
06:00
Stick the finished kibi dango on a bamboo skewer of just the right length and you're done.
Point
・ The kibi dango this time is a kibi dango with a simple taste and texture using millet flour, but if you want to make it more chewy, you can adjust the amount of millet flour to shiratamako.
・ Mix the soybean flour, sugar and salt first. Prepare the kibi dango for entanglement as soon as it is boiled.
・ When you put the kibi dango in the pan, it may stick to the bottom of the pan, so mix it gently and gently first.
・ If it becomes hard over time, place it on a plate, wrap it, and heat it at 500W for about 20 seconds to soften it.
・ The finished product is the most chewy, so it is recommended to eat it as soon as possible.
・ It is recommended to roll it into a dango shape and boil it just before eating.
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