Dango (Sweet Japanese Dessert)
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Description
A traditional sweet Japanese dessert (slightly Westernized).
Ingredients
- 1 (12 ounce) package silken tofu
- 1 cup rice flour, or as needed
- 2 drops red food coloring
- ½ teaspoon matcha green tea powder, or as needed
- 3 bamboo skewers
Directions
- 1. Combine tofu and rice flour in a bowl; mix together by hand until smooth and slightly elastic. Pull dough thinly to test consistency; if it feels like your earlobe, it's ready. Add water or more rice flour as needed.
- 2. Separate dough into 3 equal parts. Add red food coloring to 1 portion; mix by hand to evenly distribute the color. Note that color will intensify once dango are boiled. Mix another portion of dough with green tea powder; leave the last portion white.
- 3. Separate each portion of the dough into 3 equal parts; roll into balls to make the dango.
- 4. Bring a large pot of water to a boil. Drop dango into the pot and boil until they float to the top, 3 to 5 minutes. Continue boiling for 2 minutes more.
- 5. Remove dango with a slotted spoon and place into a bowl of cold or room-temperature water for 1 minute until just warm to the touch. Thread them through skewers in order of your liking. The traditional order is green, white, and pink.
Nutrition Facts
serving: 3 bamboo skewers (9 dango)
calories: 262.7 kcal
carbohydrates: 45 g
protein: 10.9 g
saturated fat: 0.7 g
sodium: 40.4 mg
fiber: 1.4 g
sugar: 1.5 g
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