Dango Skewers (Rice Dumplings)

Ingredients

• 1 cup Glutinous rice flour (Shiratamako)
• 1/2 cup Tofu (firm or silken)
• 2 tablespoons Water
• 2 tablespoons Coconut aminos
• 1 tablespoon Maple syrup
• 1 tablespoon Potato starch

Instructions

1. 1In a medium mixing bowl, combine the 1 cup of glutinous rice flour and the 1/2 cup of tofu. Mix with your hands until a crumbly dough forms. Gradually add 1 tablespoon of water, mixing until the dough comes together into a smooth, pliable ball.
2. 2Roll the dough into small balls, approximately 1 inch (2.5 cm) in diameter. Fill a large pot (e.g., a 4-quart / 4-liter pot) with water and bring it to a rolling boil over high heat (212°F / 100°C). Gently drop the dango into the boiling water. Cook until they float to the surface, then continue cooking for an additional 2-3 minutes until they appear slightly translucent.
3. 3While the dango cook, prepare a bowl of cold water. Using a slotted spoon, carefully transfer the cooked dango from the boiling water to the cold water to stop the cooking process. Let them cool for 5 minutes. Once cooled, remove the dango from the water, pat them dry, and thread 3-4 dango onto each skewer.
4. 4In a small saucepan (e.g., a 1-quart / 1-liter saucepan), combine the 2 tablespoons of coconut aminos and the 1 tablespoon of maple syrup. In a separate small bowl, whisk the 1 tablespoon of potato starch with the remaining 1 tablespoon of water until smooth to create a slurry. Place the saucepan over medium heat (around 300-350°F / 150-175°C surface temperature). Bring the mixture to a gentle simmer, then slowly whisk in the potato starch slurry. Cook for 1-2 minutes, whisking constantly, until the glaze thickens slightly and coats the back of a spoon. Remove from heat.
5. 5Preheat your grill to medium-high heat (around 400-450°F / 200-230°C) or preheat your broiler on high. Brush the prepared glaze generously over all sides of the dango skewers. Place the glazed skewers on the grill or under the broiler. Cook for 2-3 minutes per side, turning occasionally, until the glaze is slightly caramelized and sticky. Serve immediately.

Substitutions

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