KUSADANGO
Rice dumplings with yomogi (Japanese mugwort)
RECIPE
01 – Blanch the spinach and rocket leaves for about 5 minutes in boiling water to which bicarbonate of soda has been added.
02 – Drain the leaves and chop with a knife. 03 – Mix the rice flour and water in a bowl.
04 – Cover (03) with cling film and microwave for 4 minutes.
05 – Stir in the sugar (04) then fold and roll the
06 – Once the mixture is smooth, add the chopped spinach and rocket and mix well.
07 – Wet your hands and form the dough into balls.
08 – Skewer the dumplings and decorate with the red bean paste. Serve.
Ingredients (for 5 skewers)
• 100 g rice flour
• 100 ml water
• 15 g sugar
• 40 g mix of spinach leaves and shungiku
(edible chrysanthemum). You can replace shungiku with rocket leaves. (The original recipe for kusadango used yomogi (Japanese mugwort).
• 1 teaspoon bicarbonate of soda.
• Enough tsubuan (red bean paste) to
decorate.
• Tip: To finish, sprinkle with kinako (roasted soy flour).
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