Tofu Shiratama - Michi’s Mochi Balls
Shiratama dango, it’s a simple mochi, rice cake.
my lifelong favorite.
Today, we are adding tofu for extra nutrients; whole plant-based protein, phytochemical, isoflavone, and minerals while enhancing silken texture. It’s gluten-free, cholesterol-free, and guilt-free for our daily meals and desserts to treat ourselves and loved ones.
Makes 20-25 dango
Ingredients (ONLY two)
¾ cup (100g) Shiratama-ko (Sweet rice fluor)
1/3 pkg(150~g ) tofu ( silken) *
*Adjust as needed
Direction
In a medium bowl, mix together tofu and rice flour and any optional **; knead until the mixture combines and it becomes earlobe texture.
Shape the dough into a ½ diagram cube (about 10g). You can make a hole with your thumb in the middle of ball to make flat circle.
In the large pot, boil water, and place “ dango “ carefully into the boiling water. Keep boiling until the dango rises to the surface, then keep boiling for about 5 minutes for a silken texture, be patient!!!
Place the dango into the large bowl with ice water for about 5 minutes.
**Add matcha, fruits, and nuts for optional flavor and color
Serving option:
Anko (Sweet Red bean paste)
Kinako (Soy powder)
Sweet soy sauce (1TBS of soy sauce, maple syrup and water)
Nori (Seaweed)
Miso soup
Enjoy