Azuki Shiratama

AZUKI SHIRATAMA

lebih kurang mcm butir nangka lah ni

Itulah kegunaan ANKO yg kat bawah td tuuu... buat kuah dia.. tp ada sesetgh org mcm kat resepi ni dia cuma letak gitu jer..

Salam kembali :-),

Dessert yg pemes jugak kat jepun, all time feve nih! kita sukeeeeeeee sgt mkn ni... mcm butir nangka jugak kuah jer yg lain.. eeeeee..tak leh nak stop mkn nih.. sukeeee sgt2!! Kita suke mkn yg berkuah gini just tambah air panas atau sejuk astu perasakan kemanisan ikut selera masing2..yummmyyyy!!!!!! Untuk resepi ambik kat website yg sama jugak.. boleh g sini juga :-) dan kat sini kita cnp jugak resepinyer>>

AZUKI SHIRATAMA

Ingredients:
1 2/3 cup shiratama-ko (glutinous rice flour)
1/2 - 2/3 cup water
1 1/2 cup anko

Preparation:Put shiratama-ko in a bowl. Add water slowly until the dough becomes as soft as earlobes. Knead the dough. Make small oval-shaped dumplings. Boil water in a large pan and add the dumplings. Boil the dumplings until they float. Remove the dumplings and cool in cold water. Drain the water and serve dumplings in individual plates and put anko (sweet azuki beans) on the top.
*Makes 4 servings

haaaa..kan kita dah kata mmg buatnyer mcm butir nangka kan.. ekekeke... senang kerja! budak2 pun makan :D okiesssss!! Selamat malam sume!! :-)