Ingredients
Basic Recipe
- 250 - 300grams silken tofu
- 200 grams glutenous rice flour (mochiko)
Optional *matcha powder
- salted cherry blossoms
- flavouring/ colouring powder of your choice
Toppings
- Sweet Shoyu Sauce (Tare)
- Sweet Red Bean Paste (Anko)
Instructions
- Combine ingredients to form a smooth paste.
- Roll into balls using hands and a teaspoon as a measuring device.
- Prepare a large pot with boiling water.
- Once boiling rapidly (otherwise the balls will stick to the pot), add the dango.
- Allow dango to rise like gnocchi and float for another minute before removing to drain.
- Serve dango hot or cold, on plates, in bowls or skewered in 3-4 ball increments.
- This makes 20 teaspoon sized balls approximately, serve with sweet shoyu or adzuki bean paste.
Notes
- While these are usually a dessert, if you have a craving for them, make a whole batch and have leftovers, you can always use then as a replacement for ttokeboki or other rice cakes or dumplings in a savoury soup.
- They don't really keep, the texture changes, but they are so quick to make, and you can always just do a half batch instead.