Japanese Mitarashi-Dumpling

Name: Japanese Mitarashi-Dumpling
Yield: 12 to 15 Balls
Cuisine: American
Ingredients: <Dumpling>; 100 grams Grutinous Rice Flour; (or 100grams Tepung Pulut Pandan Vanillin Glutinous Powder); 100 ml water; <Mitarashi Sauce (Sweet soy sauce)>; 100 ml Water; 2 tbsp Soy sauce; 2 tbsp Suger; 1 tbsp Potato starch

Saori Fujimoto @cook_2635889

Singapore

Rice dumpling in a sweet soy sauce

Saori Fujimoto @cook_2635889

Singapore

Rice dumpling in a sweet soy sauce

Saved

Ingredients

12 to 15 Balls

<Dumpling>
100 gramsGrutinous Rice Flour
(or 100grams Tepung Pulut Pandan Vanillin Glutinous Powder)
100 mlwater
Sauce (Sweet soy sauce)>
100 mlWater
2 tbspSoy sauce
2 tbspSuger
1 tbspPotato starch

Saved

Steps

1
2

Knead the Grutinuous Rice Flour while addition water until the dough has the consistency of your ear lobe.
3

Tear 2 into 12 to15 pieces (Bite size).
4

Bring a full pot of water to a boil and put the 2 into boild water.
5

When dumpling become flot, move to cold water, and drain well. Finish!
6

Piercing the dumplings in the skewer and burning with the fire makes it even more delicious.
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8

Place all ingredients in a small pot and mix it well.
9

Bring to boil while stirring to thicken. (Your favorite solidity)
10

Glutinous Rice Flour SG$1.5/600g @ FairPrice
11

Tepung Pulut Pandan Vanillin Glutinous Powder SG$1.9/500g @ FairPrice
12

Kikkoman Soy Sauce SG$3.45/150ml @ Red Mart (Other soy sauces are OK)
13

Japanese white sugar SG$3.5/kg @ Dondon Donki
14

Potato Starch SG$2.0/350g @ FairPrice