Black Syrup and Kinako

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Black Syrup and Kinako

This is one of the most popular dumpling recipes in my cooking class.

INGREDIENTS

  • 20 Tofu Shiratama Dango (see recipe)

Black syrup

  • 60g (2oz) rapadura or panela sugar
  • 50ml (1.fl oz) water
  • Kinako mixture
  • 2 tablespoon kinako
  • 2 tablespoon rapadura or panela sugar
  • Pinch of salt

METHOD

1. To prepare the black syrup, bring the water and 30g (1oz) of brown sugar to the boil over a

medium heat in a small saucepan.

2. Stirring continuously, reduce the heat and simmer for 2 minutes or until the syrup has slightly

thickened.

3. Set aside to cool.

4. Combine the kinako, pinch of salt and 1 tablespoon brown sugar together.

5. Roll the dumplings into the mixture in order to coat well.

6. To serve, drizzle the black syrup over the kinako-coated dumplings.


This recipe is from my first cookbook ” Cooking With Soy
Both hardcover and ebook are available


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