Dango Recipe | Breakfast Care | Healthy Breakfast

Dango is a Japanese dumpling and sweet made from mochiko, related to mochi. It is often served with green tea. Dango is eaten year-round. Unlike other dumplings found around the world, dango is traditionally eaten off a skewer, 3-5 pieces are normally placed on one skewer at a time.

• 1.5 cups silken tofu
• 1 cup rice flour
• 2 drops food colour (red)
1/4 cup white sugar
• 1/2 teaspoon matcha green tea powder
• 3 bamboo skewers

  • In a bowl, add the rice flour and tofu. Mix until the mixture is smooth and slightly elastic.
  • Pull the dough thinly to test the consistency.
  • Add extra rice flour or water as needed.
  • Divide the dough into 3 equal parts.
  • Add red food coloring to one of these portions.
  • Evenly distribute the color by mixing it by hand
  • Mix another part of the dough with green tea powder.
  • Leave the last portion white.
  • Separate each portion of the dough into 3 equal parts.
  • Roll the dango into balls.
  • Boil a large pot of water and drop the balls into the pot.
  • Boil until the balls float to the top. Continue boiling for another 2 minutes.
  • Remove the balls from the pot.
  • Place the balls into a bowl of cold water for 1 minute.
  • Thread dango through skewers in the order of your liking and serve.
  • Enjoy!

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