Buckwheat & Tofu Dango
I am now into buckwheat flour.
Since there is tofu-mochi balls, I thought of making them with buckwheat flour.
Use silken tofu without draining the water. Recipe by John Lee Cooker
Buckwheat & Tofu Dango
I am now into buckwheat flour.
Since there is tofu-mochi balls, I thought of making them with buckwheat flour.
Use silken tofu without draining the water. Recipe by John Lee Cooker
Cooking Instructions
- 1
Put tofu in a small pan. Mix well with a whisk until smooth.
- 2
Add buckwheat flour, sugar and mix well. Then heat on medium.
- 3
Mix continuously while heating. When it starts to solidify, turn down the heat to low and knead for about 2 minutes.
- 4
Prepare a bowl with iced water and transfer Step 3. Separate into bite sized with your hands or with a spoon.
- 5
Try to roll them into balls.
- 6
Drain the water well and dish it up on a plate. Sprinkle or coat with sweetened sauces, anko, or kinako.
- 7
Add sesame seeds to the dough at Step 2 for a popping texture.
- 8
You could glaze the dango with a sweet miso and soy sauce koji glaze.
- 9
Or with a sake lees mitarashi sauce
https://cookpad.wasmer.app/us/recipes/158896-sake-lees-mitarashi-dango
- 10
Or coat with kinako (a combination of kinako, sugar, and salt).
- 11
If it is not too much trouble, dry-roast the buckwheat flour in a frying pan before use. It'll boost the fragrance.
- 12
I recommend "miyuki12's" "Hijiki seaweed Springy buckwheat tofu dango"!
- 13
I recommend "miyuki12's" "Coffee & roasted soy milk flavor hot milk zenzai"
https://cookpad.wasmer.app/us/recipes/151034-coffee-%EF%BC%86-kinako-in-hot-milk-zenzai
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