Estimated Nutrition (whole recipe, rough)
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
- 1⅓ cup joshinko or mochiko (sweet rice flour)
- ¾ cup warm water
- =
Directions
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 minutes.
Cool the dumplings and skewer 3-4 in bamboo sticks.
You can also microwave on high for 7 minutes (you might want to put them in a microwave safe flat pan instead of shaping them into dumplings before cooking, you can shape them afterwards, especially if you want to fill them with an [azuki bean paste] or frozen rounds of peanut butter).
Mix water, sugar, and soy sauce in a pan and put it on medium heat.
Mix the water and katakuriko starch 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.
Category:Cathy's Recipes
Category:Japanese Snacks
Category:Sweet rice flour Recipes
Category:Skewer Recipes