rice - flour dumplings with matcha jelly
- Serves: 2
- Calories: 161 kcal
- Japanese: Shiratama-dango matcha-jyure zoe
Place the matcha powder in a bowl. Pour 20 ml of the hot water into the bowl and stir until the matcha powder is dissolved.
Add the remaining 120 ml hot water and mix. Add the gelatin and 2 tablespoons sugar and mix about 30 seconds until everything is completely dissolved. Let this mixture cool down for 20 minutes. Chill for 4 hours in the refrigerator.
Put the rice flour and 1 tablespoon sugar in a bowl and little by little mix in 40 to 50 ml of the water (follow the cooking instructions on the bag). Form into 10 (2-cm) balls.
Pour the remaining 800 ml of water into a pan. Bring to a boil and add the balls. When they float back up to the top of the pan, continue boiling them for 1 minute.
Remove the dumplings from the pan and place into a bowl of cold water for a few minutes. Remove from the water and serve in two bowls.
Break up the matcha jelly with a fork and serve over the balls.
Rice - flour dumplings are chewy and their taste suits sweet matcha jelly well.
Japanese foods recipes
Int'l. recipes with a Japanese twist