Shiratama Dango Dumplings

• 150 g Shiratama flour (5 1/4 oz)
• 100 ml Unsweetened soy milk
• 40 ml water
• 1 can boiled and sweetened azuki red beans
• 3 Tbsp soy bean flour (kinako)
• 3 1/2 Tbsp Unrefined, powdered dark brown sugar (or any kind of sugar would be fine)
• 1 pinch salt

1. :Preparations: Boil water in a pot.
2. Blend soy flour, sugar and salt in a plastic bag.
3. In a bowl, put in shiratama flour, and add soy milk and water gradually until the dough turns as soft as your earlobe.
4. (you can use just water 140 ml instead of using 100 ml soy milk + 40ml water.
5. I just like soy milk very much. )
6. Make a small ball with your hands.
7. Press the center of the ball gently with your finger.
8. (Helps to make the center of dumpling cook evenly and easier.)
9. Put dumplings in the boiling water and boil them till they float.
10. Remove the dumpling and cool them in cold water with ice.
11. When it's cooled, drain the dumplings.
12. Serve 1/2 of dumpling with sweet red beans paste.
13. Dredge 1/2 of dumpling in soy flour mixture to coat.

flour, soy milk, water, red beans, soy bean flour, brown sugar, salt

Taken from cookpad.com/us/recipes/246109-shiratama-dango-dumplings (may not work)