tofu dango. We making three types of Tofu Dango, Japanese sweet dumplings. Enjoy one of the healthiest Japanese sweets with soybean flour, black sesame seeds and sweet soy. Sweet Japanese dango dumpling "Mitarashi Dango" ricipe with tofu step by step photos and an instruction video.
According to some people, cooking is indeed things which is quite simple. Besides they are indeed happy cooking and have talents cooking that is quite, they are also good in integrating each dish so that it becomes food delectable. But there are those who cannot skillfully cook, so they must learn and see recipes that are cushy to follow.
Enjoy one of the healthiest Japanese sweets with soybean flour.
Mitarashi Dango (みたらし団子) is a type of dango, sweet rice dumplings, skewered onto a bamboo stick.
Typically, there are three to five dumplings (traditionally five).
You can cook tofu dango use 12 ingredients and 10 the steps. Here guides how you make it.
The main ingredient tofu dango as follows:
- Prepare 2/3 of water.
- Provide 1 tbsp of sugar.
- Provide 2 tbsp of black sesame seeds.
- Provide 1 tbsp of sugar.
- Provide 1 tbsp of sugar.
- Provide 1 tbsp of soysauce.
- Prepare 1 tbsp of mirin.
- You need 2 tbsp of kinako soybean flour.
- Provide 5 cup of caramelized onions.
- Provide of 100gm.
- Prepare 3 1/2 oz of soft silken tofu.
- You need 3 1/2 oz of shiratamako sweet rice flour.
Be the first to review this recipe. I love dango, so I wanted to add a simple recipe to share with other people who wanted to try it. Enjoy an indulgent traditional Japanese sweet dish with this tofu dango wagashi dessert dumpling recipe. Chewy, moist and creamy, you'd never guess this dreamy dessert was made from tofu, and.
How to Make tofu dango
- the frist topping is soybeen flour topping you add the 2 tbsp kinako soybeen flour and sugar mix in a dish to make the topping.
- the second topping finey grind the black sesame seeds after grinding it poor in a dish add in sugar mix well there your toping.
- now let's make the dango add the soft sliken tofu to the shiratamako sweet rice flour with your hands in a bowl add a litter water at a time if dry and crumbly intil it becomes easily workable make sure the dough is smooth.
- now will shape the dough into 27 dango pieces first divide into three equal pieces then repeat then repeat again make sure there geting smaller each time shape into a balls you should end up with 27 total.
- next put in boiling water at first the sink into the bottom then there rise to the top boil for for 1 to 2 more minutes then place them in ice water this will make it farmer and easier to handle..
- dry well then stick three dango pieces each on each bamboo skewer then put of the third of the skewers in the soybeen flour topping you made cover it fully then second third skewer in the black sesame seed topping you made cover fully.
- for the final skewer your gonna make another topping sweet soysauce topping you add the soysauce sugar and mirin in a pot and bring it to a boil reduce the heat and stir with the whisk don't burn the sauce wirl intil and mix intil thick.
- poor on a plate coat the other thrid of skewer well.
- done cooking enjoy.
- you can add the caramelize onions as a topping on one of your topping you made you can make home made or buy caramelize onions.
The white is dececated coconut and the black is black sesame! In a bowl, mix Tofu and Mochiko well. The dough should be not too loose nor too firm (about the firmness of an earlobe). tofu dango with soybean flour, black sesame seeds and sweet soy sauce. You can substitute firm tofu for soft silken tofu, though the texture will be a little different. Dango (団子) is a Japanese dumpling and sweet made from mochiko (rice flour), related to mochi.