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Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival

Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival

This is a quick dango recipe that you can make at home. You only need shiratamako and tofu. These moon gazing dango dumplings are chewy and delicious.

Ingredients: 2 servings

Shiratamako
100 g
Silken tofu
about 100 g
*Top with kinako and kuromitsu as desired
Kinako
2 tablespoons
Kuromitsu
1 tablespoon

Steps

1. Crumble the tofu and mix with the shiratamako. *Don't add the tofu all at once. Add it gradually to the shiratamako, checking the texture. The dough should be about as soft as your earlobes.
2. Divide into 25 portions and roll into balls. Cook in boiling water.
3. When they float to the surface, cook for another 5 minutes. Drain and transfer to a bowl of cold water.
4. Pat dry with paper towels, stack as shown in the profile photo and they are ready!
5. Combine the roasted soy flour and kuromitsu black sugar syrup to make the sauce. Pour over the dango to serve.
6. 2010: I made the dango with my 1-year-old son. It was the first time for him to make dango. The top one is a pumpkin dango.
7. 2012: I made them again this year. A typhoon was approaching Japan, so we couldn't have the real moon gazing festival, but we enjoyed the dango to celebrate anyway.
8. We had a beautiful full moon in 2013! My 4-year-old son is getting better and better at making these.

Story Behind this Recipe

These dango dumplings are for the Moon Gazing Festival.
I made them with tofu to make them soft and chewy.