6/16/2010 Update - Status of the YAKI DANGO after 24 hours made with "glutinous rice flour" --"Bot Nep." At 8th hours on 6/15, it still felt soft, but with a sign of rigid center. Tonight, 6/16, it is showing the solid rubber ball firmness all around. To revive its freshness, reheat the YAKI DANGO in the microwave with loose microwaveable cover for 20 seconds & wait for 5 minutes to cool down. At this point, you should refrigerate or just enjoy it.
*Never bite into glutinous rice cake or ball when it is steaming or hot to the touch.
So, the MITARASHI YAKI DANGO #2 had a very good result. Now, it's the question of whether other "glutinous rice flour" could do the same. Since I've purchase a several different brands and types of rice flour. I thought I will give it a try. As it is explained in other food blog websites, how the rice flour is processed and made make the difference. As I do not have information on how this particular brand's glutinous rice flour is manufactured, the result would be unpredictable. But, it has a picture of wonderful looking delicious Chinese pastry - "YUAN", equivalent to Japanese DANGO, why not give it a try.
The same recipe from MITARASHI YAKI DANGO #2 from my food blog is used.
250 g + 60 g = Total 310 g of glutinous rice flour
250 ml of hot water
(Click on each image to view other Notations.)
I can already see the difference of this glutinous rice flour and SHIRATAMAKO. While DANGO#2 recipe for flour to water ratio formed a firm rice ball, this one is rather soft. So, I added 20 g more of rice flour at a time. Total of 60 g more of glutinous rice flour.
Knead, cut and roll into ropes and cut into 24 g pieces per DANGO ball or any other size that you prefer. For children, I would cut it into smaller size. 24 g size is really quite large, but very satisfying size.
Because I boil them all at once in the same medium size pot with boiling water -- cook 5 minutes longer after they all float. Stirring occasionally. (Remember to stir to release them off the bottom of the pot the first time you put them into the pot.) The DANGO should be about time and half size larger than the original.
I sacrificed one of them and cut it open to make sure that it is cooked all the way through - translucent.
Transfer them into a large bowl with water.
Stir a few times. Strain. Set them aside on a non-sticking baking pan. Separate each one from each other. Strand them on skewers.
Heat non-stick frying pan over medium low heat on 'small' burner head.
Place the skewered DANGO on the pan to cause browning.
In the previous blog, I pointed out roasting the DANGO over the open heat or using one of the handy Japanese over the stove BBQ grill like gadget, but non-stick pan would work just as well. The down side is, you need to be careful not to use high heat with non-stick pan.
Prepare the MITARE syrup per MITARASHI DANGO #2. I decided to call it syrup because this is more like snack / pastry category... not like teriyaki sauce for meat group.... anyways.
Use a large spoon and pour, dip, roll the MITARE syrup over the beautifully browned YAKI DANGO.
How's the taste of this glutinous rice flour compared to the Japanese SHIRATAMAKO? it's bit acidy. I am not sure what it is, but glutinous rice flour from other brands from different parts of Asia seem to smell and taste acidy to me. It's not a strong taste, but I know it's there. Overall, if you cannot get hold of SHIRATAMAKO, I say go for it with this glutinous rice flour. I ate 3 sticks before writing this blog. :-)
Total yield: 23 balls - 3 DANGO in each stick; Total 7 MITARE YAKI DANGO; 24 g each DANGO;
2 extras for tester.
Still soft? Yep! It's been 3 hours since I made it. & if it behaves the same as DANGO made with SHIRATAMAKO, it should remain soft even the next day. Wrap individually in plastic wrap to store.
Visit this blog on YAKI DANGO #2 for the better retention and taste.
http://rockdavinci.blogspot.com/2010/06/pollys-mitarashi-yaki-dango.html
