Easy and Lovely Chewy Tender Heart-Shaped Dango (Dumplings)

Name: Easy and Lovely Chewy Tender Heart-Shaped Dango (Dumplings)
Cuisine: American
Ingredients: 60 grams Shiratamako; 60 grams Tofu; 1 to 2 tablespoons Sugar; 1 dash of each If you want to color the dough, use food coloring or matcha or whatever you like

cookpad.japan @cookpad_jp

I made a prettier version of a recipe I uploaded previously,If you use 50 g of shiratamako (glutinous rice flour with a little katakuriko potato starch flour added) and 10 g of joshinko (regular rice flour) instead of 60 g of shiratamako, the dough will be chewier. If you prefer a tender texture, make the dough with shiratamako only.
I recommend using silken tofu. The basic ratio of rice flour to tofu is 1:1, but adjust the amounts so that the dough will have the texture and feel of your earlobe. Recipe by AyakoOOOOO

cookpad.japan @cookpad_jp

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Ingredients

60 gramsShiratamako
60 gramsTofu
1to 2 tablespoons Sugar
1 dashof each If you want to color the dough, use food coloring or matcha or whatever you like

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Steps

1

Mix all the ingredients together, and knead until the dough has the texture and consistency of your earlobe.
2

To form the heart-shaped dumplings: Roll some of the dough into a ball. Pinch one end to form a teardrop shape.
3

Make a dent in the other side from the pointy end (the wide end) with a toothpick or similar.
4

Tidy up the shape with your hands to make a heart shaped dumpling.
5

Put the formed dumplings in boiling water, and boil for 2 minutes after they float to the surface. Put them immediately into a bowl of cold water, then drain in a sieve.
6

Here are some regular round three-color dango alongside some of these heart-shaped dango.