Japanese•indulgent
Dango
Mochi balls made from Mochiko flour and Tofu with sweet red bean paste, great for a snack
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g Tofu
- 200 g Mochiko (#ad)
- Anko
Instructions
- 1
In a bowl, mix Tofu and Mochiko well with hand. The dough should be not too loose nor too firm (about the firmness of an earlobe).
- 2
Scoop out heaping teaspoons and roll into balls.
- 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.
- 4
Serve Dango with Anko if you like.