Kushi Dango Shoyu
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Author: Janet Hudson Status: published license cc-by tags: vegan, sweet, soy, frozen, shoyu, mochi, Ricecake,
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Share on TwitterSteamed, packed in sweet soy sauce then frozen.
Yum.
Recipe:
1 cup glutinous-rice flour
3/4 cup warm water
Sauce:
3/4-1 cup water
1/2 cup sugar
2 tablespoons soy sauce
1 1/2 tablespoons potato starch or cornstarch
1 1/2 tablespoons water
Bamboo sticks
Put rice flour in a bowl and add warm water.
Knead the dough well.
Make small round dumplings.
Place the dumplings in a steamer and steam them on high heat for 10 minute
Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)
Mix water, sugar, and soy sauce in a pan and put it on medium heat.
Mix the water and potatostarch in a cup and set aside.
When the sauce boils, add the starch mixture and mix quickly.
Slightly grill the skewered dumplings and brush the sauce over them.
Pack together and freeze several hours or serve as is when cooled.
