Tamasan - Rice flour and sticky rice (Dango -ko) 220g

Mixture of rice flour and glutinous rice (Dango-Ko)

By simply mixing with water and boiling them, you can make dango (rice dumplings) with a soft and chewy texture. One bag makes about 45 dango.

Recipe (for 40 to 50 pieces)

• 220g dango-ko (rice flour and glutinous rice) - 160ml water or - 200g shiratama-ko (glutinous rice flour) - 190ml water *Siratama-ko is softer and more glutinous than dango-ko. Choose according to your taste.
• In a bowl, put the rice flour and water and work them by hand.
  until you get a paste with the consistency of “lobe texture”
  the ear” as they say in Japan.
• Make balls 1.5-2 cm in diameter.
• Cook them in boiling water until they begin to rise,
  simmer for another 2 minutes then take them out and let them cool in water.
• Serve warm with your favorite sauce.

Ingredients

sticky rice, rice

Nutritional Values per 100g