Dango is a type of Japanese dessert made with rice flour and glutinous rice flour. I prefer dango made with tofu and glutinous rice flour as the texture is softer. To make the plain tofu dango tastier, they can be coated with sweet ground peanut, kinako (soy bean flour) or sweet soy sauce but my favourite is sweet ground black sesame coating.
Ingredients
160g Egg tofu (about 1 tube)
135g Glutinous rice flour
45g Ground black sesame
15g Fine sugar
Instructions
1. Make the black sesame coating: In a bowl, combine ground black sesame and sugar. Mix till well combined.
2. In another bowl, combine the egg tofu and glutinous rice flour until a dough is formed. Knead till it is smooth.
3. Weigh (about 12g) and shape small dough and form about 24 pieces.
4. Bring a pot of water to boil. Gently drop all the dango pieces into the boiling water. Using a pair of chopsticks, stir the dango once a while to prevent them from sticking to the bottom of the pot.
5. Initially, the uncooked dango sinks to the bottom of the pot. Once they are cooked, they float to the surface. Cook for another 1min-2min before draining them.
6. Plunge all the dango into a boil of ice water. This will stop the cooking and make them firmer.
7. Drain the dango and put some onto a plate of ground black sesame for coating.
8. Shake the plate and make sure the dango are well coated.
9. Voila! Black Sesame Tofu Dango is served, enjoy!
No comments:
Post a Comment