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:
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.
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.
You will also need a few tablespoons of kinako soy bean flour mixed with a tablespoon icing sugar.
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!
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