Ingredients
(makes 6)
Rice flour : 100g
Hot water : 140cc
Salt : 1pinch
Roasted soy bean flour(Kinako) : 1 table spoon
Caster sugar : 1/2 table spoon
Salt : 1pinch
Hatsu-uma Dango are a cocoon-shaped sweet offered on the first ‘day of the Horse’ in February (‘Hatsu-uma’) at Inari shrines all over Japan, to pray for good harvest, good fortune, and the safety of one’s family. Sometimes a single azuki bean is put in the middle, like a silkworm in a cocoon. There are many ways to eat these rice cakes, such as with kinako or soy sauce – though some people don’t like to put soy sauce on it because they think it then looks like a damaged cocoon, meaning bad fortune! This year’s Hatsu-uma is on the 11th of February – why not make Hatsu-uma Dango then, along with some Inari sushi?
Method
- Put rice flour and salt in a microwave-safe bowl. Pour in the bowling water, then knead.
- Cover tightly with plastic wrap and microwave for 30 seconds, then take out the dough and stir with a spatula until smooth (photo 1). Repeat this heating and stirring process three times.
- Place the dough on a sheet of baking paper, then cover with another sheet. Flatten the dough, then fold it over and knead until smooth, moistening your hands occasionally (photo 2).
- Roll dough into a cylinder, then divide into six sections and form each into a cocoon shape (photos 3 and 4).
- Put all the sections on a plate, cover in plastic wrap (photo 5), and microwave for 30 seconds. Sprinkle kinako with caster sugar and salt over the top and enjoy.
NB: If making in a steamer instead, follow step 1 then divide the dough into bite-size pieces and steam for 15 minutes.
