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Kibi Dango ｜ Coris Cooking Channel's Recipe Transcription

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coris cooking

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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.