Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
661
Calories
17g
Protein
2g
Fat
140g
Carbs
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 2/3 cup shiratama-ko (glutinous rice flour)
- 1/2 - 2/3 cup water
- 1 1/2 cup anko
- =
Directions
1
Put shiratama-ko in a bowl.
2
Add water slowly until the dough becomes as soft as earlobes.
3
Knead the dough. Make small oval-shaped dumplings.
4
Boil water in a large pan and add the dumplings.
5
Boil the dumplings until the float.
6
Remove the dumplings and cool in cold water.
7
Drain the water and serve dumplings in individual plates and put anko (sweet azuki beans) on the top.
Recipe sourced from
fandom