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Tofu Shiratama Dumplings

Tofu Shiratama Dumplings

This is a recipe for shiratama mochi dumplings made with tofu.
Thanks to the tofu, you can store them in the refrigerator and they won't get too hard.
They're great to use on the moon viewing festival (in September) too!

Ingredients: An easy to make amount

Shiratamako
150g
Silken Tofu
150g
Water
10~20g

Steps

1. Put the shiratamako in a bowl and break the tofu on top. Tip: you do not need to add water at this point.
2. Knead it together until it is about the softness of your earlobe. If the water from the tofu isn't enough to get it to that consistency, add a little bit of water.
3. Boil in the same way as you would normal shiratama dumplings. Roll the dough into little balls and boil in water. To make sure the dumplings are heated through, wait one to two minutes after they float to the surface of the boiling water before you take them out.
4. Once they're cooked, cool the dumplings in ice water. Make sure to drain the water when you eat.
5. This time I tried adding tsubu-an, kinako, and zunda-an (crushed and sweetened edamame) for flavoring For homemade zunda-an, I used edamame paste baby food (the refrigerated kind) and added 60 g of sugar and 50 g of water and then microwaved it for a bit.
6. During Step 2, you can add a bit of matcha and the dango will turn this nice green color.

Story Behind this Recipe

When my oldest son was still little, I made this as baby food for him.
Now I'm making it for my second son.
But it tastes good even to adults!