An-mitsu with Panda Shiratama Mochi Dumplings
Here's the third recipe in my panda series. This one's perfect for hot summers.
Don't add all of the water at once during Step 7. Add a little bit at a time while keeping your eye on the consistency. Knead the dough thoroughly at this stage, and you'll have really soft and chewy shiratama dumplings. Recipe by Pichan plus
An-mitsu with Panda Shiratama Mochi Dumplings
Here's the third recipe in my panda series. This one's perfect for hot summers.
Don't add all of the water at once during Step 7. Add a little bit at a time while keeping your eye on the consistency. Knead the dough thoroughly at this stage, and you'll have really soft and chewy shiratama dumplings. Recipe by Pichan plus
Cooking Instructions
- 1
First prepare the matcha kanten jelly. Shake in the powdered kanten into the water, and let it soak.
- 2
Mix in sifted matcha into the granulated sugar.
- 3
Heat Step 1 to dissolve the kanten.
- 4
Add in the matcha sugar mixture from Step 2. Once it starts to simmer again and the sugar melts, remove from the heat.
- 5
Pour the mixture in a mold and let chill to set.
- 6
Cut into bite-sized pieces. (I used a cutter shaped like bamboo leaves for the cut-outs in this photo.) The water content in kanten easily separates from the rest of ingredients, so try to cut them just before serving.
- 7
Now prepare the shiratama pandas. Add water to the shiratamako and knead well until the dough is as soft as your earlobe.
- 8
Divide into three portions. Take a smaller portion out of each of the three, then mix in cocoa, matcha, and strawberry powder.
- 9
Divide each of the three plain shiratama dough portions into six, and shape into circular discs.
- 10
Shape the nose, ears, and eyes with the dough mixed with cocoa, strawberry, and matcha powders.
- 11
This is how they should look.
- 12
Boil some water in a ;ot, and drop your pandas in. Once they float up to the surface, wait another 1-2 minutes before taking them out.
- 13
If you use a spatula, you'll be able to lift them up nicely.
- 14
After they've boiled, place them into a cold water bath. Strain, and drain the excess water.
- 15
Portion out the tsubu-an and fruits into a small plate or bowl, position the pandas, and pour the kuromitsu on top.
- 16
Here's a recipe for Chilled Dessert "Doggie Mochi Balls in Anko Soup"that uses powdered koshi-an for a quick way to prepare the sweetened soup base. I hope you take a look!
https://cookpad.wasmer.app/us/recipes/150063-chilled-dessert-doggie-mochi-balls-in-anko-soup
- 17
This is a recipe that shows you how to make shiratama dumplings shaped like raccoon dogs. They're topped on a frozen matcha dessert.
https://cookpad.wasmer.app/us/recipes/150076-matcha-green-tea-shaved-ice-with-cute-mochi-balls
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Strawberry Yuu-Hime Mochi Dumplings Strawberry Yuu-Hime Mochi Dumplings
I read Yasushi Inoue's historical novel. "The Samurai Banner of Furin Kazan", and was really drawn to the character of warlord Shingen Takeda's concubine Yuu-hime (Princess Yuu), and was inspired to make these dumplings in her image.I used canned sweet white bean paste, which I always have in stock.If the bean paste is too soft to work with, microwave it for a few seconds to evaporate the moisture. Cool down completely before working. Work quickly when you're doing steps 9 and 10. The gyuuhi dough is soft, but it's very stretchy and easy to work with, so spread it out patiently and carefully. Even if it stretches out to a funny shape, you can adjust it when you cut off the edges in step 11. As long as you have pieces that are big enough to wrap around the strawberries, it's fine. Alternatively, you can just divide the dough into 6 portions and make round daifuku dumplings instead.You can wrap the dumplings with plastic wrap and chill them in the refrigerator before eating - they're delicious that way too. For 6 princess dumplings. Recipe by Jun13
-
Shio-Daifuku (Salt and Bean Mochi Dumplings) Shio-Daifuku (Salt and Bean Mochi Dumplings)
I love traditional Japanese sweets but I don't like that anko is always so sweet.I wanted to make not-so-sweet daifuku dumplings, so I referred to recipes in magazines, and adapted them to use ingredients I had on hand.The mochi dough will be very hot, so be careful with it. It won't harden when it cools, but it will be harder to wrap around the bean paste, so I think it's better to work quickly with it.It's much easier to wrap the dumplings if you don't put in too much bean paste!Put as many black beans as you like, but I used about 8 per dumpling.I recommend using small beans.If the dough sticks, be brave and use a ton of katakuriko. For 9 small dumplings. Recipe by yuhpon -
Flower Viewing Mochi Dumplings Flower Viewing Mochi Dumplings
I made these because I wanted to make dango perfect for cherry blossom viewing.If you don't cool the dango in ice water after you boil them, they'll end up really sticky. If that happens, you can brown them a bit in a pan or coat in kinako. Recipe by Asamato -
Shiratama Dango Dumplings Shiratama Dango Dumplings
I love Japanese dango dumplings! It's chewy and gooey!!! Hope you like these Japanese traditional sweets!!! Enjoy ☆ *Please be careful if your kids eat this. They could choke on Dango.
-
Sticky Chewy Daifuku Dumplings made with Cut Mochi Cakes Sticky Chewy Daifuku Dumplings made with Cut Mochi Cakes
We always have leftover mochi cake after New Year's... so I transformed them into my daughter's favorite daifuku.Answering my daughter's plea for "I want to eat a big daifuku!" I usually make one daifuku per mochi cake, but two small ones are cute and easy to eat.Adjust the microwave cooking time.You can wrap anything you like in the mochi, not just anko. For 1 to 2 dumplings. Recipe by Mikko*mikko -
Kawaii Shiratama rice dumplings Kawaii Shiratama rice dumplings
How do you like my recipe? This recipe is created for our kids cooking event. Please leave your cooksnaps and comments below.札幌のお子様向け英会話学校です（二条/桑園/豊平/美香保の4教室）。外国人講師が英語で教えるクッキングイベントをほぼ毎月開催中！ イベントの詳細・参加お申込みは下記URLから。http://eigomura.jp/event
-
Miso Soup with Mochi Dumplings Miso Soup with Mochi Dumplings
My mother used to make this soup for me. She used to put some frozen bamboo shoots in this.If the dashi has reduced too much at Step 4, add some water or more dashi. Please adjust the amount of miso to your taste. For 4 servings. Recipe by Koutarochan -
Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream) Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream)
I live overseas, and my favorite Yukimi daifuku costs 3 times what they cost in Japan, so I really wanted to make them myself, and I was able to do so.In steps 6 and 7, the dough is very hot, but it cools down quickly. The dough is very easy to handle, so work patiently, trying not to rip it. When freezing the dough, try to wrap it up as air-tight as possible. 100 g of castor sugar may seem like a lot, but this prevents the dough from becoming hard, plus it makes working with the dough in steps 6 and 7 easy. If you are making it with the "Best Gyuuhi -," which reduces the sugar to 80 g, wait until the dough has softened at room temperature first before eating. For 6 to 8 dumplings. Recipe by Jun13 -
Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans
Since I don't have a pressure cooker, I can't boil adzuki beans, and since I live overseas, boiled adzuki is so expensive I can't afford it. I made an paste and daifuku with kidney beans, since they were the closest I could find to adzuki.When I used a can of kidney beans that were close to the expiry date, the beans settled at the bottom of the can resembled an paste already. The more sugar in the daifuku mochi, the longer they can be kept soft in the freezer. (The ratio I use is equal parts shiratamako and sugar to 2 parts water.) If you plan to consume them in 2-3 days, you can halve the amount of sugar. Recipe by byumi -
Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival
These dango dumplings are for the Moon Gazing Festival.I made them with tofu to make them soft and chewy.The tofu's moisture varies so adjust accordingly.If you make a lot of dumplings, you can store it in the freezer. Pat dry and wrap in cling film to freeze.The best way to defrost them is to put the frozen dumplings in a heat-resistant container with water, and microwave for 1~2 minutes. Drain and rinse in cold water. They're as nice as freshly made ones. For 2 servings. Recipe by Ka madam -
Tofu Shiratama Dumplings Tofu Shiratama Dumplings
When my oldest son was still little, I made this as baby food for him.Now I'm making it for my second son.But it tastes good even to adults!Check the hardness of your dough as you add water and don't add too much at once! Recipe by OBU -
Creamy Chocolate Mochi Dumplings Creamy Chocolate Mochi Dumplings
I made these for New Years, and everyone from the kids to my elderly grandparents loved them. These are great because they can be made whenever you feel like it, without taking much time, and can be made simply in the microwave. I think these would be really welcomed by the elderly as a Valentine's Day gift.The mochi dough is on the soft side, so if it's hard to handle, leave to cool down for 1-2 minutes. The dumplings should be on the small side, for a better flavor and texture balance. In step 3, you can blend the filling ingredients in a food processor. Please adjust the microwave time depending on your microwave oven. For 11-13 portions. Recipe by miyuki12
More Recipes
Comments