Making mitarashi dango, easy with microwave!
It's one of the snacks my daughter likes so much that I make often, and I'm making a 5:5 mixture of dry glutinous rice powder and dry rice powder (methal rice powder) referring to the ingredients table of the Dango powder product. Making mitarashi dango using microwave! It's great to drink it with tea when it's hot. I wrote 4 servings in the cooking information, but it's based on 4 skewers. ^^
4 serving
Within 30 minutes
곱슬머리앤
Ingredients
  • glutinous rice flour
    70g
  • Powerful rice flour
    70g
  • brown sugar
    1spoon
  • Water
    150ml
  • Cooking oil
    little
  • Water
    70ml
  • potato starch
    1.5spoon
  • Soy sauce
    1spoon
  • brown sugar
    50g
Cooking Steps
STEP 1/16
Prepare ingredients for sauce, mix all ingredients before heating. When heated and mixed, starch clumps up.
STEP 2/16
Heat while stirring so that it does not stick. Bring to a boil and turn off the heat when the sauce thickens.
STEP 3/16
Prepare dough ingredients and mix well in microwave-safe heat-resistant bowl.
STEP 4/16
Boil the water needed for the dough needs.
STEP 5/16
Add boiled water to the dough ingredients three times and knead.
STEP 6/16
Knead to mix evenly. You don't have to use your hands at this time.
STEP 7/16
Cover with plastic wrap and heat in the microwave for 3 minutes.
STEP 8/16
Place the dough on a wet cloth.
STEP 9/16
Since the dough is hot, cover it with a cloth and press it with your hands until the dough is soft.
STEP 10/16
If the dough is well made,
STEP 11/16
Cut the dough into 12 pieces, and make it round.
STEP 12/16
Please put 3 rice cakes on each skewer.
STEP 13/16
Grease the pan a little, heat over medium heat, and bake on skewers.
STEP 14/16
When it's golden brown, grill the other side, too.
STEP 15/16
Spread the sauce.
STEP 16/16
Finish with the remaining sauce on top.
1. Sweet and salty is the charm of the food, so please increase or decrease the amount of seasoning to suit your taste. I used sorghum sugar, but the color comes out prettier when I use brown sugar. 2. If you make it only with dry glutinous rice powder, it becomes perfect to make injeolmi, and if you make it only with non-glutinous rice powder, it doesn't have a chewy and soft taste. The ratio of glutinous rice powder to non-glutinous rice powder is appropriate if it is 5:5, but you can make it 3:7 or 7:3 according to your preference. However, if there is a lot of glutinous rice powder in it, the rice cakes keep sticking together when baking in the pan. ^^
Cooking review
5.00
score
  • 765*****
    score
    Thanks to you, I ate it deliciously!
    2023-01-13 21:43
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