INGREDIENT
| 1. Shiratamako Flour | 1/3 cup or 43g |
| 2. Sugar | 1/2 cup or 65g |
| 3. Water | 4 tbs (1tbs is around 17g) |
METHOD
- Mix shiratamako flour & sugar evenly in mixing bowl
- Add 2 tbs water and mix well until combined
- Knead mixture into round shape, add water if required
- Pinch off dough into smaller ball shape
- Cook in boiling water for around 2 min, or until float
- Remove, soak in cold water to cool
- Serve within 30 min with Kinako, Azuki & etc.
- Shiratamako can also be used in Wagashi dessert making and also can be used to substitute Tang Yuen