How to Love Delicious Yummy Chilled or Warm ✿ Tofu and Soy Milk Shiratama Dumplings

How to Love Delicious Yummy Chilled or Warm ✿ Tofu and Soy Milk Shiratama Dumplings Delicious, fresh and tasty.

Yummy Chilled or Warm ✿ Tofu and Soy Milk Shiratama Dumplings. Great recipe for Yummy Chilled or Warm Tofu and Soy Milk Shiratama Dumplings. I obtained tofu for the first time in a while (I live in Africa) so I made a healthy Japanese sweets. The tofu and roasted soy powder provide double the isoflavone effect!

The tofu and roasted soy powder provide double the isoflavone effect!

Yummy Chilled or Warm Tofu and Soy Milk Shiratama Dumplings I obtained tofu for the first time in a while (I live in Africa) so I made a healthy Japanese sweets.

The tofu and roasted soy powder provide double the isoflavone effect!

You can cook Yummy Chilled or Warm ✿ Tofu and Soy Milk Shiratama Dumplings using 6 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Yummy Chilled or Warm ✿ Tofu and Soy Milk Shiratama Dumplings

1. You need 100 grams of Shiratamako.

2. It’s 140 grams of Firm tofu (silken tofu or soy milk would be OK too).

3. Prepare 1 of Water.

4. It’s 40 grams of ● Kinako.

5. It’s 20 grams of or more (to taste) ● Sugar.

6. Prepare 1 pinch of ● Rock salt (Regular salt works too).

TOFU Tofu actually originated in China over two thousand year ago, where legend has it that a cook over - seasoned a soy milk based soup with too much salt.

The salt caused the soy milk to coagulate, and rest is history.

Tofu is made from soybeans, water and a coagulant, or curdling agent.

Yummy Chilled or Warm Tofu and Soy Milk Shiratama Dumplings I obtained tofu for the first time in a while (I live in Africa) so I made a healthy Japanese sweets.

Yummy Chilled or Warm ✿ Tofu and Soy Milk Shiratama Dumplings step by step

1. Put the ● ingredients in a plastic bag and mix in advance..

2. Put the shiratamako and tofu in a bowl and knead well. Continue to knead while adding water a little at a time, until the mixture becomes as soft as your earlobe..

3. Shape the dough into balls. (If you like, making a dent in the middle makes them cook faster.).

4. Boil the dumplings from step ③ with lots of hot water. They will sink at first, but they will float up after a while..

5. When the dumplings are floating on the surface as shown in the picture, boil for another minute, then take them out and chill in cold water. Drain the water quickly..

6. Put the drained dumplings in the plastic bag prepared in step ①, and shake to coat with roasted soy flour..

7. ※ This would be fine to make with silken tofu (If you used silken tofu, you may not need to add water). In Zambia, we can only get firm tofu, so I adjusted the ingredients accordingly..

8. Enjoy with matcha..

9. These are still soft even when chilled, so you can keep them for 2 to 3 days in a plastic container. When they get hard on the 3rd day, microwave! That will restore their softness..

10. Rehydrate 5g of dried yomogi (Japanese mugwort), then once its soft, add it to the dough to make kusa dango style ～You can also make mitarashi-dango (dumplings covered in sweet soy sauce) with this..

11. These were made with 3g of spinach powder. This adds vegetable protein, sweetness and iron!.

12. Accompany with.

https://cookpad.com/us/recipes/144671-easy-fluffy-tsubu-and-koshi-an-in-a-pressure-cooker.

The tofu and roasted soy powder provide double the isoflavone effect!

Tofu skin or tofu Yuba stick with firm but also softened soy milk product.

Unlike other tofu produce, there is no coagulant used during the process.

But tofu skin has a concerted soy aroma.

There are two forms of tofu skin in China, one is large piece (usually called 豆腐皮) and the other one is stick (腐竹).