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Dessert - by Scarlett W

 
From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

Shiratamako Candy

January 5th 2009 12:20
Shiratamako Candy


About shiratamako

Rice flour and the west side such as Kansai uses.





About Artemisia argyi

Artemisia argyi (Chinese mugwort) is a plant grown in East Asia, it is used to flavour the rice cake.




About Japanese canned red beans

Sweetened Red Bean azuki is Japanese delight dessert.





INGREDIENTS
Makes 9



For milk shiratamako

60 gm shiratamako
4 tablespoons sugar
44 gm milk



For red rice shiratamako

60 gm shiratamako
45-50 gm red yeast rice water



For coconut shiratamako

60 gm shiratamako
1 teaspoon Artemisia argyi
45-50 gm coconut juice



For filling

Japanese canned red beans, as needed


To decorate

9 purple common perilla leaves


For garnishing

sweetened dried grapefruit, as needed


1. To prepare the milk shiratamako dough, put 60 gm of shiratamako into a bowl, add in 4 tablespoons of sugar, mix well.

2. Gradually pour in milk and knead into dough.

3. Turn the dough on a working surface, knead lightly and briefly, then form into small balls of 24 gm each, makes 3 balls.

4. Rub and then press each ball to flatten. Make a depression in the centre. Set aside.

5. To prepare the red rice shiratamako dough, put 60 gm of shiratamako into another bowl, gradually pour in the red yeast rice water and knead into dough. Turn the dough on a working surface, knead lightly and briefly, then form into small balls of 24 gm each. Roll out balls thinly and make a depression in the centre, set aside.

6. To prepare the coconut shiratamako dough, sift 60 gm of shiratamako and Artemisia argyi together into a bowl. Gradually pour in the coconut juice and knead into dough. Then turn the dough on a working surface, knead lightly and briefly, and then form into small balls of 24 gm each. Rub and then press the balls to flatten. Make a depression in the centre. Set aside.

7. Pour some water into a saucepan and bring to a boil. Add in the dough into the boiling water. When the dough floats on the water, add in a cup of cold water and continue to cook until the water boils. Dough that floats on water is sure to be well cooked.

8. Take out and soak into icy water until cool.

9. Place the purple common perilla leaves on a plate. Put a piece of shiratamako dough over the leaves, then spoon some red beans into the depression. Garnish with some sweetened grapefruit.

10. Serve.



Tips:

1. To make the shiratamako candy more chewy, the shiratamako dough has to be kneaded thoroughly. Besides, soaking the cooked wrapping in icy water can make it more chewy but not sticky.

2. Add the water gently into the dough (add it gradually while kneading the dough). By using different colourings, one even can make a marbel-like shiratamako candy.


**From “Fine Desserts with Less Sugar”, “Wikipedia, the free encyclopedia” and “Nick Tackett's update”**

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Comments
1 Comments. [ Add A Comment ]

Comment by Always Eighteen

January 6th 2009 05:02
Yum....

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