Soft and Chewy Dango For Moon Viewing or Mitarashi Dango
These dango stay soft and chewy, even if you don't eat them right away. Just mix the ingredients together to make the dango and drop the rolls into a pot of boiling water. You can serve these for cherry blossom viewing and moon-viewing seasons, and in many other desserts.
I wanted to make moon viewing dango that would stay soft and chewy even if they weren't eaten right away, and came up with this.
If you use 60 g of shiratamako + 10 g of joshinko, the dango will have a chewier texture. If you prefer a softer and fluffier texture then I recommend making them with just shiratamako. It's best to use silken tofu. The ratio of flour and tofu is basically 1:1, but make sure to adjust the amount of tofu until the dough is as soft as your earlobes.