A quick and easy recipe for a traditional Japanese dessert. You can easily make at home. You’ll use green tea, mochi or sticky rice powder,read bean paste, delicious seasonal Japanese strawberry.
<Ingredients> makes about 20 dumplings
80g Silken Tofu
80g – 90g Shiratamako flour (glutinous rice flour)
1.7g Matcha Powder
<Brown sugar syrup>
100g Kokuto brown sugar
Anko (sweet Azuki bean paste)
1. In a bowl, put Shiratamako and crush up the large granule with your hands. Add Matcha powder and mix well. Add Tofu bit by bit and knead well until the dough becomes as soft as an earlobe. If you need, add more Tofu and knead until the dough comes together. The dough should be soft, but not sticky.
2. Pinch off small pieces of the dough and roll into small balls about 2.5cm.
3. Lightly press the center of the dough and drop the dango one by one in the boiling water. It will take 3-4minutes to be cooked.
4. Remove the dango when they float up to the surface. Transfer into chilled water to cool off. Drain the dango and serve with syrup.
<How to make Kokuto brown syrup>
Mix water and Kokuto sugar in a small sauce pan, bring to a boil over medium heat.
Occasionally remove scum. When boiled, turn heat low and stir constantly until the sugar is completely dissolved. Simmer for about 10 minutes until the liquid thickens. Keep in mind the syrup will thicken further when cooled. Remove from heat and let it cool. Transfer to the fridge, the syrup will keep for a week.
Recipe Developed by : Miyuki Iwasawa