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Before you jump to Matcha Dango with 'Tsubu-an’ recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is today a lot more popular than in the past and rightfully so. The overall economy is affected by the number of men and women who are suffering from health conditions such as hypertension, which is directly associated with poor eating habits. Wherever you look, people are encouraging you to live a healthier way of living but then again, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. In all probability, a lot of people believe that it takes too much work to eat healthily and that they will have to drastically change their lifestyle. It is possible, however, to make several small changes that can start to make a good impact on our day-to-day eating habits.
Initially, you will have to be extremely careful when food shopping that you don’t automatically put things in your cart that you don’t wish to eat. For example, did you ever think to check how much sugar and salt are in your preferred cereal? One nutritious alternative that can give you a positive start to your day is oatmeal. You don’t like eating oatmeal on its own, you can easily mix in fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.
To sum up, it is not hard to begin making healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to matcha dango with 'tsubu-an’ recipe. To make matcha dango with 'tsubu-an’ you only need 5 ingredients and 3 steps. Here is how you do that.
The ingredients needed to make Matcha Dango with 'Tsubu-an’:
- Take 2 cups Glutinous Rice Flour
- Provide 1 cup Rice Flour
- Take 1-2 tablespoons Matcha Powder
- Get 1 & 1/2 cup Warm Water *approximately
- Provide ‘Tsubu-an’ (Sweet ‘Azuki’ Red Bean Paste) *see my ‘Tsubu-an’ recipe
Instructions to make Matcha Dango with 'Tsubu-an’:
- Mix Flour and Matcha Powder, add warn water gradually, mix and knead to achieve the firmness of dough is same as firmness of your earlobe. (*This is traditionally taught.) It should be a bit dry to the touch. Make about 2cm balls.
- Cook the dumplings in rapidly boiling water. When the dumplings are floating, cook a few more minutes, then drain and place them in icy cold water to cool.
- Put the dumplings on skewers, 4 per skewer. Place plenty of ‘Tsubu-an’ on the dumplings.
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