For matcha kanten jelly:
2 tsp matcha powder
2 Tbsp hot water
1 tsp kanten powder (agar agar)
1 1/4 cup water
2 Tbsp sugar
For shiratama dumplings
3/4 cup shiratama-ko (glutinous rice flour)
1/4 - 1/3 cup water
3/4 - 1 cup anko
How To Make:
Pour hot water into matcha powder and mix well in a small cup. Set aside. Put water, sugar, and kanten powder in a sauce pan and put on medium heat. Bring to a boil, stirring well. Simmer for about two minutes. Stop the heat and add matcha mixture. Wet a flat container and pour the liquid. Cool until set.
Put shiratama-ko in a bowl. Add water slowly until the dough becomes as soft as earlobes. Knead the dough. Make round dumplings. Boil lots of water in a medium pan and put the dumplings. Boil until they float. Remove the dumplings from the water and put in cold water. Drain dumplings.
Cut matcha kanten jelly into small cubes and divide them into four bowls. Top with shiratama dumplings and anko.
*Makes 4 servings