Boil hot water in a deep pot. Knead the shiratamako and tofu together well. Check how it is and knead until it is as soft as earlobes.
Dice the yokan into bite sizes.
Make the yokan the core and dust it with shiratamako. Lay the shiratama ball on a tightly wrung out cloth.
Drop into boiling water. It will float when cooked through. Chill in cold water then it is done.
I put it in a strong cup of chilled green tea.
Story Behind this Recipe
I wanted to make healthy and easy Japanese sweet with my kids and came up with this. I made many variations too.
Instead of ogura-yokan, you can also use matcha-yokan for the "an" bean paste, jelly candies, chocolate or caramel and enjoy the mismatch of flavors. The sweet beans paste sweetness would be sweet enough, but there is no sugar in the dough of the dango. So add if you want more sweetness.