December 26, 2016
Desserts, Tofu/Soy, Japanese,
5 Ingredients Or Less, 5-Minute Prep, Cooking For A Crowd, Quick Meals, Stove Top, Low Cholesterol, Low Fat, Low Glycemic, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Make it from scratch more
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"Dango is a general name for small ball-shaped mochi dumplings. Usually the mochi itself is not sweetened, but the toppings and sauces can be. Dango are often served on bamboo skewers as a fun street dessert. Dango are a more casual and everyday kind of traditional Japanese sweet than formal desserts used in tea ceremonies."
In a bowl, mix Tofu and Mochiko well by hand. The dough should be not too loose nor too firm (about the firmness of an earlobe) and very smooth.
Scoop out heaping teaspoons and roll into balls (about 1 inch diameter)
Boil water in a large pot, and cook the dough balls until they float. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel.
Serve in small bowls with Anko (sweet red bean paste), or on a skewer with Mitarashi (sweet soy) sauce.