Dango (Japanese Sweet Dumplings)

Step 1: 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.

Step 2: Scoop out heaping teaspoons and roll into balls (about 1 inch diameter)

Step 3: 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.

Step 4: Serve in small bowls with Anko (sweet red bean paste), or on a skewer with Mitarashi (sweet soy) sauce.