Writer : Asami Kitayama
Writer
Unrivaled bread lover. We will deliver information in an easy-to-understand manner from the perspective of a housewife.
You can make “kibi dango” with a chewy texture at home !?
Photo by Shimada Kotaro
This time, Mr. Koichi Takeda, Managing Director of Hiroeido Takeda, taught me a recipe for “Kibidango” that can be easily reproduced at home!
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All of the “kibi dango” that you hear from the head family. Easy reproduction recipe, even the background that became a specialty of Okayama –macaroni
This series of souvenir meister Shimada Kotaro approaches the charm of famous souvenirs from all over the country. The third is Okayama’s famous “Kibidango”, which is familiar to Momotaro. We asked Mr. Takeda Hiroeido, the head of the head family, to tell us about the particulars of the product, the background that became a specialty, and the recipes that can be reproduced at home!
Directly from the originator!”Kibidango” recipe that you can easily make at home
Photo by Asami Kitayama
material
・ Sugar …… 80g
・ Mochi flour …… 40g
・ Syrup …… 20g
・ Potato starch …… Appropriate amount
Tools to use
・ Wooden rice scoop (heat-resistant kitchen scraper / rubber spatula is also acceptable)
How to make
1. Mix water and rice cake powder and heat
Photo by Asami Kitayama
2. Mix sugar and starch syrup and heat further
Photo by Asami Kitayama
