Monday, 3 November 2014

Tofu Dango

This is a quick and simple Japanese snack. It is soft and a bit chewy. I like to coat with fine ground peanut powder which is the type we use for local snack "muay chee". 

Tofu Dango ( serves 2-4 )

150g silken tofu
120 glutinous rice flour or slightly more
2 teaspoon of fine castor sugar
5-8 tablespoon of finely ground peanut powder ( enough to coat will do )

Fine grain ground peanut powder

1. Heat up a pot of water. Bring to a boil.  Prepare a bowl of cold water. Set aside.

2. Place the ground peanut powder in a bowl or plate. Set aside.

3. Crush the tofu with your hand. Add flour and sugar and mix into a smooth dough. Takes about 1-2 minutes. Depending on the type of silken tofu used, add a bit more flour if the mixture is still wet.

4. Roll into small balls of about the same size.

5. Drop the balls into the pot of boiling water. Once they float, scoop them up and place them in the bowl of cold water.

6. Drain and drop them onto the powder for coating. Roll them to coat evenly and place on serving plate.

7. Best to serve immediately. The dango will firm up slightly after sometime.

Other coatings
1. Soya Bean Powder (also known as Kinako Powder)
2. Ground sesame powder

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