Inagami-Pakwejigan (Soft Bread)
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
water
|
|
| ⅔ | cup |
cornstarch
white |
|
| ¾ | teaspoon |
salt
|
|
| 1 | x |
margarine
or shortening |
*
|
| 1 | x |
sunflower seeds
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
water
|
|
| 158 | ml |
cornstarch
white |
|
| 3.8 | ml |
salt
|
|
| 1 | x |
margarine
or shortening |
*
|
| 1 | x |
sunflower seeds
|
*
|
Directions
Bring the water to a boil.
Mix together the flour and salt. Pour the boiling water onto the dry ingredients while stirring.
Continue to stir until the mixture becomes thick and uniform.
Serve in a bowl topped with margarine and the sunflower seeds.
