Dango Skewers (Gluten-Free)
Sweet and chewy mochi balls on skewers, glazed with a homemade sauce. Gluten-free version.
Ingredients
- 1 cup Glutinous Rice Flour (Mochiko)
- 1/2 cup Tofu (Silken)
- 2 tablespoons Water
- 2 tablespoons Soy Sauce (Gluten-Free Tamari)
- 2 tablespoons Sugar
- 1 tablespoon Mirin
- 1 tablespoon Potato Starch
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, mix glutinous rice flour and silken tofu until a dough forms. Add water gradually until the dough is pliable.
- 2Roll the dough into small balls (about 2.54 cm in diameter).
- 3Bring a pot of water to a boil. Gently drop the mochi balls into the boiling water.
- 4Cook for 2-3 minutes, or until the mochi balls float to the surface.
- 5Remove the mochi balls with a slotted spoon and transfer to a bowl of cold water.
- 6In a saucepan, combine gluten-free tamari, sugar, and mirin. Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens slightly.
- 7Drain the mochi balls and thread them onto skewers.
- 8Brush the mochi skewers with the glaze and sprinkle with potato starch.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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