Dango (団子) is a Japanese dumpling made from mochiko (glutinous rice flour)
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Boyfriend has to go for health check-up for army, so we'll meet once he is done. I thought I'd use this time to try out Tofu Dango because the recipe is very easy. And, I don't have red bean paste, so I Google'd for other variations, but I do not have the ingredients listed.
So, knowing that the Japanese coat Dango with a sweet soy sauce, I decided to make my own using soba sauce and sugar (Recipe can be found below)
But...
HELP ME TO CLICK THIS FIRST ♥
FOR BABYSMOOTH SKIN
FOR VAMPIRE LOVERS
FOR TECH-SAVVY
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Ok, time for some tasty treats!
INGREDIENTS:
Glutinous Rice Flour (100g)
Silken Tofu (100g)
HOW-TO-COOK?
1. In bowl mix flour and tofu by hand
* If dough is sticky, add a little water
2. Knead until the dough is smooth.
4. Prepare boiling water.
5. Gently place it in the boiling water and wait for 1-2 minutes until dumplings start to float
8. Skewer them, 3 on each satay stick. (I couldn't find satay sticks at home!)
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FOR SWEET SAUCE: (I created this by myself)
SOBA SAUCE (1/4cup)
SUGAR (6-7 teaspoons; enough to make sauce a little thick)
1. In a microwavable container, heat soba sauce and sugar for 30secs.
2. Stir, and let it cool for a minute. (If need, add more sugar)
3. Check consistency
4. Heat mixture in microwave for another 30secs.
5. Let it cool and coat dango with sweet sauce.
(I'm using this soba sauce)
