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Brown Sugar and Kinako Tofu Donuts Made with Joshinko

Brown Sugar and Kinako Tofu Donuts Made with Joshinko

With your leftover joshinko or dangoko from Children's Day celebrations!! These are moist and chewy even after they've cooled A low sugar snack that's perfect for little ones.

Ingredients: 20 bite-sized donuts

Tofu
1 small pack (150 g)
Egg
1
☆ Joshinko (or dangoko)
50 g
☆ Kinako
10 g
☆ Baking powder
5 g
☆ Cake flour
100 g
☆ Brown sugar
20 g
● Kinako
2 tablespoons
● Brown sugar
1 tablespoon

Steps

1. Combine the ☆ ingredients in a bowl, then mix with a whisk (in lieu of sifting).
2. In a separate bowl, whisk the tofu until smooth, then mix in the egg.
3. Combine the wet ingredients from Step 2 with the dry ingredients from Step 1, and fold the dough with a spatula.
4. Heat the frying oil, coat your hands in oil to roll the dough into balls, then deep fry until golden brown on low heat.
5. Combine the ● ingredients in a bowl, and coat the donuts in the mixture while they are still hot.

Story Behind this Recipe

I bought too much dangoko for Children's Day.