Shiratama Dumplings with Azuki Beans and Matcha Sauce
Green tea powder is made from green tea leaves. In tea ceremonies, we dissolve the powder in water, but you'd be surprised how bitter it tastes.
Photographed by Osamu Enomoto
Calorie count is per serving
Ingredients (Serves 2)
- 100 ml shiratamako (glutinous rice flour) (50 g)
- 80 g boiled azuki beans (store-bought and sweetened)
- 1 tsp matcha green tea powder
- 1 tbsp sugar
- 1/5 tsp potato starch
- Approx. 50 ml water
- 2 tbsp boiling water
In a bowl, combine the shiratamako and about 50 ml of water, adding the water a little bit at a time as you knead the dough together by hand.
Knead thoroughly until the dough comes together into a single smooth ball. When it has roughly the same consistency as your earlobe, break or cut off pieces and roll them into balls about 1.5 cm in diameter.
Fill a bowl with water. Pour 800 ml of water into a pot, and bring to a boil over medium heat. When the water comes to a boil, gently press your finger into the center of each dumpling to flatten it somewhat, then add to the boiling water. When the dumplings begin to float, continue to boil for another min.
Use a mesh skimmer or a slotted spoon to remove the shiratama dumplings, and place them in the bowl of water. Let rest in the water for about 1 min to cool, then strain.
In a microwave-safe bowl, mix together the matcha green tea powder, sugar, and potato starch, then add 2 tbsp of boiling water and stir to dissolve the other ingredients. Microwave uncovered at 600 W for about 20 sec, then remove and stir. Microwave for an additional 10 sec, then remove and stir again.
To prevent lumps from forming, first mix together the dry matcha green tea powder, sugar, and potato starch, then add the boiling water.
To serve, place the shiratama dumplings on a serving dish and add boiled azuki beans and matcha sauce on top.