Colorful Anko Balls
Colorful Anko Balls

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, colorful anko balls. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Colorful Anko Balls is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Colorful Anko Balls is something which I have loved my whole life. They’re fine and they look wonderful.

Do not dissolve the instant coffee in water, but add it directly into the shiro-an. Daifuku is a traditional Japanese confectionary consisting of mochi (rice cake) filled with anko (sweet bean paste) made from adzuki beans. But this sweet contains only koshian (strained seet bean jam) exactly.

To get started with this recipe, we have to prepare a few components. You can have colorful anko balls using 9 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Colorful Anko Balls:
  1. Take 15 × 4 grams Shiro-an
  2. Make ready 15 grams Koshi-an
  3. Prepare 1/2 grams Powdered kanten
  4. Make ready 50 ml Water
  5. Take 1 tsp Matcha
  6. Get 1/2 tsp Instant coffee
  7. Get 1 dash Cinnamon
  8. Make ready 1 tsp Strawberry powder
  9. Make ready 1/2 tbsp Sugar (or caster sugar)

The efficiency and speed of forming depends on the water content in the meat and the size of the mold. Cute and colourful, these sweet dumplings consist of sweetened rice flour and water made into a paste and moulded into bite-size balls. This traditional Japanese dessert is the perfect finishing touch to a Japanese-inspired afternoon tea. If the gym isnt your thing, its good to know that you can get a vigorous fitness workout at home with the right equipment.

Instructions to make Colorful Anko Balls:
  1. Divide the shiro-an into 4 portions that's 15 g each.
  2. Mix each portion of the shiro-an with the 5 flavored powders.
  3. Do not dissolve the instant coffee in water, but add it directly into the shiro-an. Once mixed, add the cinnamon.
  4. Roll each portion up into a ball. If they are too damp, pat dry any excess water with a paper towel.
  5. Put 50 ml water and powdered kanten into a heatproof container and mix.
  6. Microwave for 40 seconds.
  7. Take it out, mix, and add the sugar.
  8. Microwave for another 20 seconds.
  9. Mix well and remove any bubbles.
  10. Put the anko onto the tip of a thin stick. Scoop the kanten mixture with a spoon, and pour over the anko balls.
  11. Let the anko balls cool on a sheet of paper towel to finish.

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