Tofu Dango (Japanese Sweet Dumplings)

black sesamegreen tea, sweet soy sauce & black sesame

Recipe adapted from cookingwithdog
100g Glutinous Rice Flour
100g Soft Silken / Firm Tofu
Black sesame topping
2 tbps black sesame
1 tbps icing sugar
Sweet soy sauce
1 tbps sugar
1 tbps soy sauce
1 tbps mirin
1 tbps green tea powder
t tbps icing sugar
For the black sesame topping, grind the black sesame until it is smooth.
Add sugar and mix well.
For the green tea topping, mix the green tea powder and icing sugar together.
For sweet soy sauce topping, add mirin, sugar and soy sauce and bring to a boil.
Mix well and try not to burn the sauce.
Adjust the heat by lifting the pot and make the sauce thick.
Tip: do not over-thicken the sauce or it will not coat onto the dumplings.
For the dumpling, add glutinous rice flour and tofu in a bowl.
Mix using hands.
If the dough is stiff, add a little bit of water.
Knead until the dough is smooth.
Spilt the dough into 3 equal pieces.
Divide it into 3 medium pieces and get 3 from each piece.
You will have 27 pieces from the dough and shape each piece into a ball.
Gently place the dumpling in a large pot of boiling water.
Boil 1-2 minutes after the dumplings float on the surface.
Immerse the dumplings immediately in cold water and drain the dumplings.
Coat the dumplings with the topping prepared.
Makes 27.
Will THEY make it again?

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