新年あけましておめでとうございます Happy New Year
今年2020年も引き続き In 2020, I will continue to
皆様に美味しいレシピを紹介していきたいと思います introduce you some simple and delicious recipes.
今年も皆様どうぞよろしくお願いします Hope that you can give me the same support as usual.
Hello everyone, this is Masa!
I would like to share this delicious Japanese dessert.
It is called Shiratama Shiruko.
In Chinese, it is 日式红豆白玉汤.
Actually, this dessert is similar to a Chinese dessert called Red bean soup
Today's dessert is the Oshiruko. We will prepare the red bean soup first.
The shiratama will be prepared separately.
The method is very easy. So let's get started!
Red Beans - Rinsed 150g
Soak overnight
After being soaked overnight
The red beans will absorb the water and become slightly bigger.
Pour in a lot of water.
On the stove.
On the stove
Bring the water to boil.
Lower the heat.
Continue simmering for another 5 mins.
5 mins later...
Off the heat
Put the lid on
Cover for about 30 mins.
Prepare shiratama.
Glutinous rice flour- 50g
Water - 50cc
Tips: Do not pour all in. Keep some aside and check the texture of dough.
Mix thoroughly
After mixing, use hand to knead
The moisture level of this batch of glutinous rice flour is higher. Only require about 45cc of water in the end.
Glutinous rice flour - 50g
Strawberry - 50g
Use fork to smash
Cut into bite-size
Roll into balls
Press slightly in the center
Tips: It helps to make the shiratama cook faster and absorb flavour
Same procedures apply for the strawberry shiratama
Put the shiratama into boiling water
Stir to prevent them from sticking at the bottom
Cook for another 2 minutes after they float
Put in room temperature water
Tips: This is to prevent the shiratama from sticking together, not to cool them
Tips: Do not use iced water, otherwise they will harden
After 30 minutes
Tips: The red bean may be a bit astringent after cooking first time
Tips: Wash the red bean to reduce the astringent taste
Ensure the pot is clean
Pour the red bean in
Water - 1000cc
On the stove
Remove the froth
Cover the pot
Turn to low heat
Cook for another 45 minutes
The shiratama is ready.
This time I made pink shiratama
Preparation is simple
Just mix the glutinous rice flour with same amount of strawberries
to get a nice red colour
You can make shiratama in many colours
For green colour
mix some matcha powder with glutinous rice flour
Or mix black sesame powder with glutinous rice flour
You can have white, green, black or red shiratama
Different colour, different flavour
It is a very simple dish
So you can involve your family or kids in preparation
Ok, let’s prepare the red bean soup now
After cooking for 45 minutes
Tips: Press the red bean to see if it achieves your preferred texture
Sugar or rock sugar - 100~120g
Taste before adding more sugar
I added 120g because I prefer a sweeter taste
Salt - a little
Cook another 5 minutes for the red bean to absorb flavour
Tips: You can decide how much longer to cook according to your preference
Ok, there you go
A warm and tasty bowl of shiratama shiruko
Ok, let’s dig in
I will start with the strawberry shiratama
Beautiful
Itadakimatsu
Very comforting
A sip would make you feel relaxed
I just ate the pink strawberry shiratama
I can taste the strawberry flavour, very good
This combination is similar to Japanese daifuku
Red bean goes well with strawberry
It’s very tasty
Previously, I have posted the clip on recipe for making strawberry daifuku
If you are interested, you can watch it
This red bean soup is not overly sweet
The sweetness level is not too high
And I have added a little bit of salt
So it tasted quite light
You control the level of sweetness and water
and also the cooking time
You have to assess the texture of red bean
and depending on amount of vapour from the pot
Before adding sugar, you need to check if the red bean soup is cooked to your preference
Lastly, add sugar and salt to taste
If you like warm and comforting dessert, you have to try this!
Please support me in 2020 too. Thank you!