20100528

白玉団子 in Holundersirup

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I (= she) have a quite ambiguous attitude to fusion food. On the one hand I think, there is nothing better than a seasonal and regional cuisine. On the other hand I love to match contrary things.

Well,... today was the perfect day for shiratama dango in elder blossom syrup: Air feels like bathing in syrup (alternatively like swimming in a lake) and tampopo, dandelions, are showing their round, white heads everywhere. --- And it's elder blossom time!

あなた方は elderberry を料理する事に慣れていますか?



- - - - - Recipe after the jump. - - - - -




It was at this fancy café in Shimabara a few days after New Year when I had this kind of sweet dish for the first time (--- not with elderberry). Afterwards I couldn't get it out of my head. (Cannot get that trip out of the head!)

I'd like to share the recipe with you. But since it's not totally proven yet... Ok, wait a bit, if you are really (?!) interested*. I will do an update. じゃまた!

*) Ha. Obviously until now there isn't thaaat mass of followers. ;-)



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recipe
   Tofu shiratama dango 
   in elderberry blossom syrup


Mix elderberry blossom syrup* with water (1:1 or as you like it) and chill.


For two or three servings
combine 50 grams of shiratamako and 60-70 grams of silken/soft tofu. It’s not so common, but in this case, to counterbalance the tofu and the syrup, I suggest to add fleur de sel or other good salt to the flour (or simply salt the cooking water). Stir well! If necessary add very little water, little by little, so that you get a homogenous kneadable dough. Form small balls.
Add the dumplings to boiling water. After they have come floating to the surface lower heat and boil for a further 2 minutes. Then remove them and put them into cold water to cool down (and to remain in form and not stick together).


Serve the dango in syrup. Little glass bowls for example fit nicely.


Good to know:
*) Making elder blossom syrup --- 1st step: search a better recipe. No, kidding. But I want to say that I hadn’t made it on my own. After some research I would make it as following: Cooking sugar syrup with sugar and water 1:1 (e.g. 500 grams of sugar and 500 ml water). Adding fragrant elderberry blossoms, some citric acid and/or slices of a lemon to the warm or cooled syrup. Leaving it for serveral days. Finally draining it through a fine sieve or towel. If you wish to perserve it, eventually heat up the syrup again (shortly!) before filling it into bottles.


Use a good sort of tofu, one with a fine and decent aroma. (Den von Demeter kann ich empfehlen.)

Shiratamako (a specially processed glutinous rice flower) is used for many wagashi. Unfortunately it‘s essential. It could be difficult to find, but you do --- at least at Japan specialized asia markets or online.

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