Easiest Way to Make Dousha-yuan - Boiled Shiratama Rice Cakes Stuffed with Sweet Bean Paste

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, dousha-yuan - boiled shiratama rice cakes stuffed with sweet bean paste. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Dousha-yuan - Boiled Shiratama Rice Cakes Stuffed with Sweet Bean Paste is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Dousha-yuan - Boiled Shiratama Rice Cakes Stuffed with Sweet Bean Paste is something that I’ve loved my whole life.

Recipe of Dousha-yuan - Boiled Shiratama Rice Cakes Stuffed with Sweet Bean Paste

To get started with this particular recipe, we have to prepare a few components. You can have dousha-yuan - boiled shiratama rice cakes stuffed with sweet bean paste using 4 ingredients and 3 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Dousha-yuan - Boiled Shiratama Rice Cakes Stuffed with Sweet Bean Paste:

1. Prepare 100 grams Shiratamako
2. Get 1 the consistency of your earlobe Tofu or water
3. Take 1 Boiled adzuki beans
4. Prepare 1 to coat your hands Katakuriko

Instructions

Steps to make Dousha-yuan - Boiled Shiratama Rice Cakes Stuffed with Sweet Bean Paste:

1. Make a dough to mix shiratamako and tofu (or water) (refer toIt should be a bit softer than your earlobes). - - https://cookpad.com/us/recipes/144366-healthy-tofu-shiratama-rice-cakes
2. Coat your hands with katakuriko, spread the dough thinly with your hands, and wrap the boiled anko (there's too much in the photo that it ripped).
3. Boil for 3 to 4 minutes, and serve with the cooking water. It's done. It is very soft, and different from normal mochi balls.

As simple as that Easiest Way to Make Dousha-yuan - Boiled Shiratama Rice Cakes Stuffed with Sweet Bean Paste

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