Tofu dango tofu rice balls are very popular traditional Japanese wagashi. Wagashi itself means Japanese confectionery that based mostly on plants and often served with tea. I was very lucky to sample lots of them while we were in Japan. It’s consumed all year around and has lots of varieties.
Dango is mostly based on rice or rice flour and flavoured differently, for example, with tofu or mugwort and could be served by itself or with toppings and sauces. It is often skewered onto sticks in groups of 3-5.
Most known are:
- Mitarashi dango ( served with sweetened soy sauce )
- Hanami dango ( very popular at the celebration of cherry blossom, 3 colour dango )
- Goma dango ( sweetend ground black sesame )
- Azuki dango ( sweetened azuki beans )
- Kinako dango (sweetened toasted soy bean flour ) just to mention few.
This variety is made with my home made tofu, that gives an even better flavour to the tofu dango than the store bought one. I roll the balls in a delicious kinako (toasted soybean flour ) and using Okinawan black sugar to make the experience more unique.
In this recipe I’m using Joshinko rice flour that is made out of short grain Japanese rice. This gives a slightly firmer texture to the balls. If you like it more chewy and sticky use Joshinko and Shiratamako ( glutinous rice flour ) in half-half ratio.
Did you heard about the Okinawan black sugar? In Japanese it is called kotuko, that is originated from the famous cane sugar fields from the south part of Japan. It’s an unrefined cane sugar, that is very high in minerals like Iron, Potassium and Calcium. It has a robust, deep and lightly smokey and savoury flavour, that will make the tofu dango very special.
Kinako tofu dango with Okinawan black sugar syrup
The recipe is very simple and doesn’t take long to do. It will gives you about 5 portions, but it also depends how big you roll out the tofu dango. I’m using my own home made medium firm tofu, it gives amuch better flavour to the dessert than the store bought ones. Of course you can buy tofu, look out for silken, soft or medium firm ones.
Tofu dango:
- 200g medium firm tofu
- 125g Joshinko rice flour
Okinawan black sugar syrup:
- 100g Okinawan black sugar
- 1 tbsp soy sauce
- 4 tbs water
You will also need a few tablespoons of kinako soy bean flour mixed with a tablespoon icing sugar.
- In first step make the tofu dango. Drain the tofu between paper towels for about half an hour and cut them into cubes. In a small bowl measure out the the Joshinko rice flour and add the tofu. Start kneading the mixture with your hand until it forms a soft I and pliable dough and make small walnut seized balls.
- Boil a pot of water and cook them in to batches until they start floating on the surface. Place them into ice water and let them cool down.
- Meanwhile make the syrup. Mix up all the ingredients in a small heavy bottom saucepan and start warming it up slowly. Only stir it at the beginning and let it simmer slow until the right syrup consistency.
- Drain the balls on a kitchen towel and roll them in the sweetened kinako flour.
Serve them right away with the tasty Okinawan black sugar syrup. If you prefer skewer them onto bamboo sticks, usually 3-5 per portion.
Tofu dango can stay in room temperature covered for two days.
Enjoy!
