Pumpkin Shiratama [Recipe]

Pumpkin Shiratama posted the other day 🎃🍡

Thankfully,

There were people who said they wanted to make it, so

I will post the recipe again 🙇‍♀️💗

Ingredients ♡ *) ﾉ "☆

100 g pumpkin

Dango flour 100g

Silken tofu 100g

Water as appropriate

How to make it ♡ * *) ﾉ "☆

① Soften the pumpkin with lentin

Take only the yellow content and crush it.

② Put the silken tofu in the crushed pumpkin of ① and mix well

Add more dumpling powder and make it as soft as an earlobe

Knead until smooth.

At this time, if the softness is not enough, add water appropriately to adjust the hardness.

③ Roll ② to about 12g, crush it and crush the middle

Let it dent a little.

④ Put water in a pot and bring it to a boil, put dumplings in it, and it floated

After about 2 minutes from there, scoop it out and soak it in cold water.

Then it's done.

Pumpkin Shiratama 🎃🍡 does not contain any sugar,

There is a gentle sweetness of pumpkin.

It's chewy, soft and delicious ❣️

When I made it, I couldn't eat a lot right away, so I soaked it in syrup

I stored it in the fridge, but it got a little hard the next day 💦

When you eat it later, boil it again in boiling water

The dumplings float and after 2 minutes, scoop them up and take them in water

Although it became soft in the same way,

It seems better to eat freshly made on the day if possible.

We do not recommend keeping it in the refrigerator.

I hope you can make it with care 🙇‍♀️💗

After this, the pumpkin shiratama 🎃🍡 boiled again

After all, I got it with anko 🫘 and ate it deliciously 😊

Please try to make it if you like 🤗

Time for healing.

Recipe Posting Challenge

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Too many discoveries.

Killing time challenge with # Lemon8