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Japanese Tofu Dango

Desserts

New Taste of Japanese Traditional Sweet

  • Preparation Time
    Preparation Time
    30min
  • Cooking Time
    Cooking Time
    20min
  • Servings
    Servings
    2

Ingredients

For Original Tofu flavour:
  • Soft Tofu 40g
  • Glutinous Rice Flour 30g
For Matcha flavour:
  • Soft Tofu 40g
  • Glutinous Rice Flour 30g
  • Matcha Powder 2 tsp
For Sesame flavour:
  • Soft Tofu 40g
  • Glutinous Rice Flour 30g
  • Black Sesame Powder 2 tsp
For Mitarashi sauce:
  • Water 120ml
  • Japanese Soy Sauce 2 tbsp
  • Mirin 1 tbsp
  • Sugar 80g
  • Corn Starch 1 tbsp
  • Water 1 tbsp (for dissolving corn starch)

 

Cooking Method

For original tofu flavour: Add glutinous rice flour and tofu, and mix well until it forms a dough.
1. For original tofu flavour: Add glutinous rice flour and tofu, and mix well until it forms a dough.
For matcha flavour: Add glutinous rice flour, matcha powder and tofu, and mix well until it forms a dough.
2. For matcha flavour: Add glutinous rice flour, matcha powder and tofu, and mix well until it forms a dough.
For sesame flavour: Add glutinous rice flour, black sesame powder and tofu, and mix well until it forms a dough.
3. For sesame flavour: Add glutinous rice flour, black sesame powder and tofu, and mix well until it forms a dough.
Roll each color of dough into a cylindrical shape and cut them into 3 even-sized balls respectively.
4. Roll each color of dough into a cylindrical shape and cut them into 3 even-sized balls respectively.
Knead the balls into oblate and press gently on the middle of the balls to make them slightly concave.
5. Knead the balls into oblate and press gently on the middle of the balls to make them slightly concave.
Put the balls into boiling water, and boil until balls rise to the surface of the water.
6. Put the balls into boiling water, and boil until balls rise to the surface of the water.
Scoop the Dango out, put them into a bowl of water at room temperature, and set aside.
7. Scoop the Dango out, put them into a bowl of water at room temperature, and set aside.
For mitarashi sauce: Add water, Japanese soy sauce, Mirin and sugar. Dissolve the sugar over low-medium heat.
8. For mitarashi sauce: Add water, Japanese soy sauce, Mirin and sugar. Dissolve the sugar over low-medium heat.
Dissolve the corn starch in the water, pour it into the sauce, and cook until it bubbles.
9. Dissolve the corn starch in the water, pour it into the sauce, and cook until it bubbles.
Place one black, one green and one white Dango on a skewer.
10. Place one black, one green and one white Dango on a skewer.
Brush the Mitarashi sauce onto the Dango, and ready to serve.
11. Brush the Mitarashi sauce onto the Dango, and ready to serve.