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Moon Dumpling with Zunda ずんだ入りお月見だんご [Recipes, Fall 秋レシピ]


日本語のレシピは ビーガン、ベジタリアン情報満載の Hachidory から ご覧下さい。


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Aki is now staying here and waiting to get colder so that it can turn the leaves into orange, yellow and red.


Autumn already changed the color of the rice plant to brown, letting us harvest the rice grains.


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There are two days that are equivalent to Thanksgiving Day in Japan.  One is “Kinroh-Kansha no Hi勤労感謝の日” on November 23 and the other is “Tokanya十日夜” on November 14. 


Those are the days to give thanks to the harvests and the other blessings.


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But unfortunately many people are not aware of those events and just take it as one of the national holidays for the first one, and as for the latter one, even do not know there’s such a traditional event.


(Take a look at my previous post to know more about”Kinroh-Kansha no Hi 勤労感謝の日)


 “Tokanya十日夜” is also considered the third Moon Viewing Day of the year, which is October 10 in Lunar calendar. (November 14th in the current calendar.) 


There are three Moon Viewing Day in Japan though the second and the last ones are not practiced in most of the regions nowadays (even the first one is often forgotten).  
The first one is the 15th of August, the second one is 13th of September and the last one is 10th of October, all dates are of the lunar calendar.  


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Therefore “Tokanya十日夜” is actually Thanksgiving Day and also Moon Viewing Day. 


If you missed to view the moon on September 21 and October18 (of the current calendar), why not look up the moon on November 14 and send your gratitude for what you have and also make a wish upon the moon? 


You can also dedicate “Otsukimidango/Glutinous rice dumplings” to the moon following the recipe that I am sharing with you today. 


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The dumplings should be dedicated to the moon first, but if you are not patient enough, you are allowed to eat them straight away!


(You can know more about Moon Viewing Day in my previous post )


 If you found today’s otsukimi dango/moon dumpling is not so easy to make after reading the recipe, maybe you can try the easy version to make is with pumpkin that I introduced in above link.


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Enjoy moon dumpling making with your family or friends!


 


 


Moon Dumplings with Edamame Filling


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Ingredients (for15 pieces)


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100g Shiratamako glutinous flour (Sub: normal glutinous flour)


100g ~120g Soy milk


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120g Zunda /Edamame paste 


recipehttps://kurinascooking.blog.ss-blog.jp/2019-08-29


(To apply above Zunda recipe to today’s recipe, you may want to increase the amount of sweetener.)


Preparation


1.   Make Zunda/young green soybean paste, and divide into 15 portions (each should weigh 8g), form balls, place on the tray with enough intervals in between the balls, and then put the tray in the freezer in order to make the balls firmer.  It may require a few hours to obtain this result.


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2.   Crush Shiratamako into finer powder in the blender or with the pestle and mortar. (This procedure can be omitted if you do not have those equipment.)


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3.   Before kneading Shiratamako, fill the medium or big size of pot with the water and start heating. 


4.   Before boiling the dumplings, prepare the ice water in the bowl.


 


Method


1.   Mix Shiratamako/glutinous rice and soymilk in a bowl with your fingers.


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    Point 1: If you did not crush Shiratamako in the preparation, be patient to get the smooth texture at this stage as it takes some time to absorb water. 


    Point 2: The thickness of soymilk differs depending on the brands, so start from 100g and increase little by little to get the right texture, which is about the same softness as the earlobes.   


2.   Kneed the mixture with your hands for a few minutes.


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3.   Divide the dough into 15 portions and form the balls.  Each ball should weigh 15g.


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4.   Flatten the ball into a disc shape with your palm and fingers, and place a zunda ball at the center. Wrap with the dough and form a ball. Repeat till all 15 pieces are done.


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 It is not easy to wrap a Zunda ball when it is soft, so make sure that Zunda is firm before wrapping. 


5.   Put the dumplings into the boiling water.  (Be careful not to get burnt with the splashing hot water.)  The dumplings will sink into the bottom first, but will float up to the surface later.  Then, let them dance in the boiling water for a few minutes.


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6.   Scoop out the dumplings into the ice water.


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7.   Drain water and serve the dumplings on the plate.


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Notes 


1.   The texture of the dumplings made from Shiratatamako is smoother and silkier than the ones made from the normal glutinous flour, and they can also retain the softness longer. 


2.   The soymilk makes the texture of the dumplings stickier compared with the water.


3.   These dumplings are slippery on their surfaces; therefore they cannot stack up in a way you may see in the photo of moon viewing festival.  You need to make the dumplings in a different method if you want to stack up.


4.   You may find that it is not so easy to wrap the green soybean paste with the dough, then you do not need to wrap the paste, and make the balls with dough only.  You can place the paste on top of the plain dumplings when you serve.


Happy cooking!


 


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