A few months back silken tofu was on offer in our local supermarket and we went a bit daft with how many we bought. Now they are coming up to their expiration date and I need to find a use for them beyond tofu scramble.
Even further back we were in Japan and our favourite go to dessert was dango. They are unbelievably easy to make so I’ve made a big batch here to keep us going for a few days. They are flavoured with matcha and a sprinkling of coconut to finish but we’ll also be eating them with fresh strawberries, fresh mango… I could go on.
So what’s in it?*
500g of silken tofu
350g of sweet glutenous rice flour
1 tsp of matcha powder
1. Mix the whole lot together until it forms a playdough like consistency.
2. Roll into balls. The size of them is up to you be bear in mind they have to cook through in boiling water. The bigger they are the longer they take to cook.
3. Bring a pan of water to boil, drop in a few dango at a time. They will float to the surface after a few minutes but boil them for a couple minutes more after this happens to make sure they are cooked through.
4. Remove from the pan and leave to cool.
They will be sticky so I’ve put them on a cake rack to cool so that I can easily peel them off when they are thoroughly cooled. Bear this in mind when you take them out the pan as you don’t want a sticky mess after you’ve gone to all this trouble.
*I’ve not added any extra sugar in this recipe as I’m going to be eating them with fruit which will sweeten them up nicely. You can however add 100g of sugar to the mix if you want to.