Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing

Name: Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing
Yield: 18 servings
Cuisine: American
Ingredients: 150 grams Shiratamako; 1 less than 1 block Silken tofu; 400 ml Water; 3 Store-bought bite-sized yokan (I used the inexpensive variety); 1 pinch Salt or natural salt (optional)

cookpad.japan @cookpad_jp

I arranged some famous hanami dango from Akita Prefecture.

When melting the yokan to make mizu-yokan in Step 5, it may be difficult to coat the shiratama dango if the mizu-yokan does not contain enough liquid. Adjust the liquid as needed.

I used neri-yokan time, but you can also use ogura-yokan or kuri-yokan for variety. Recipe by Karun

I arranged some famous hanami dango from Akita Prefecture.

When melting the yokan to make mizu-yokan in Step 5, it may be difficult to coat the shiratama dango if the mizu-yokan does not contain enough liquid. Adjust the liquid as needed.

I used neri-yokan time, but you can also use ogura-yokan or kuri-yokan for variety. Recipe by Karun

cookpad.japan @cookpad_jp

I arranged some famous hanami dango from Akita Prefecture.

When melting the yokan to make mizu-yokan in Step 5, it may be difficult to coat the shiratama dango if the mizu-yokan does not contain enough liquid. Adjust the liquid as needed.

I used neri-yokan time, but you can also use ogura-yokan or kuri-yokan for variety. Recipe by Karun

I arranged some famous hanami dango from Akita Prefecture.

When melting the yokan to make mizu-yokan in Step 5, it may be difficult to coat the shiratama dango if the mizu-yokan does not contain enough liquid. Adjust the liquid as needed.

I used neri-yokan time, but you can also use ogura-yokan or kuri-yokan for variety. Recipe by Karun

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Ingredients

18 servings

150 gramsShiratamako
1less than 1 block Silken tofu
400 mlWater
3Store-bought bite-sized yokan (I used the inexpensive variety)
1 pinchSalt or natural salt (optional)

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Steps

1

Make the shiratama dango with tofu. Add shiratamako to silken tofu and knead. Knead until it forms a soft and resilient dough that's about the texture of your ear lobes.
2

Form Step 2 into 2 cm balls. You can make about 18 pieces.
3

Boil the shiratama dango from Step 2 in plenty of boiling water. Once the shiratama dango rises up to the surface, boil for another 2-3 minutes, and then transfer to cold water.
4

Take the shiratama dango out of the cold water. They are ready.
5

Put chopped up yokan, water, salt (optional) in a pan and melt over low heat. The photo shows the yokan (neri-yokan) I used.
6

When the yokan has completely melted (very creamy), add the shiratama dango from Step 4 while the yokan is still hot, and mix. The mizu-yokan dango are now ready!
7

Additional note: You can also make this recipe using a can of boiled adzuki beans, tsubu-an or koshi-an instead of store bought yokan.
8

When using a can of boiled adzuki beans: Make a softer mizu-yokan by combining and heating 1 can of boiled adzuki beans, 100ml of water, and 2 g of powdered kanten.
9

Arrangement: Add red food coloring or matcha to the shiratamako to make colorful dango.