A sweet watermelon that is in season in summer. Isn't it possible to buy a large size and not be able to eat it just because it is a good deal?
In such a case, how about arranging a fun watermelon shiratama with a different texture? Here are some simple recipes that look bright and cute.
The ingredients are Shiratamako and watermelon pulp. Stir the pulp with a blender or mixer, and strain the fiber and seeds with a colander to make watermelon juice (if you are concerned about the seeds, remove them before stirring). In the article, 200g (7.05oz) of watermelon made about 150cc of juice, so please refer to it.
Refer to the Shiratamako package and knead the Shiratamako with the same amount of watermelon juice instead of water. The trick is to add some juice and then add it little by little to adjust the hardness. It's okay if the powder doesn't stick to your hands and is as soft as an earlobe.
Cut the kneaded dough into pieces of equal size, roll them into balls, and crush them flat to form. The point is to dent the center a little so that the fire goes through to the center.
Boil plenty of hot water and gently add white balls, and when it floats, boil it for about 2 minutes and take it in cold water. If you add all the white balls, replace the cold water once, and if you add ice, it will be firm.
Put it in a bowl, pour cider, and add your favorite fruit or red bean paste. The flavor of the watermelon is only slightly felt, but it is perfect for a chewy and smooth texture, and I was able to eat the dango alone.
Making white ball dumplings, which is fun to knead and roll, is also recommended for handmade with your child. If you can afford it, you can use fruit juice other than watermelon to make colorful dumplings!