Dairy-Free Dango (Sweet Rice Dumplings)

Ingredients

• 1 cup Glutinous Rice Flour (Shiratamako or Mochiko)
• 1/2 cup Silken Tofu (drained)
• 2 tbsp Water
• 2 tbsp Kinako (roasted soybean flour)
• 1 tbsp Sugar
• 1 tsp Soy Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine glutinous rice flour and silken tofu. Mix well until a dough forms. Add water if needed to adjust consistency.
2. 2Roll the dough into small balls (about 2.54 cm in diameter).
3. 3Bring a pot of water to a boil. Gently drop the dango into the boiling water and cook until they float to the surface (about 2-3 minutes).
4. 4Remove dango from the water and place them in a bowl of ice water to cool.
5. 5In a separate bowl, mix kinako, sugar, and soy sauce.
6. 6Drain the dango and roll them in the kinako mixture. Serve immediately.

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