Shiratama Dango

Soft Japanese rice-flour dumplings made with silken tofu, served with condensed milk and goji berries. Recipe by Shihoko | Chopstick Chronicles.

⏱️ Prep: 10 min🍳 Cook: 20 min

Nutrition

304

Calories

—

Protein

—

Carbs

—

Fat

200 g		glutinous rice flour (Shiratamako)
200 g		silken tofu
1 drop		rose food colouring
1 cup	240 ml	condensed milk
1/2 tbsp	7.5 ml	goji berries, to garnish

Place the rice flour and tofu in a large mixing bowl.
Mix them together and knead until the flour and tofu are well combined and form a soft dough.
Divide the dough into two and add one drop of rose/pink food colouring to one half, kneading it in to make it pink.
Roll out each dough into a long cylinder and cut into 24 pieces each of white and pink dough.
Shape them into 48 round dango.
Boil water in a large pot and add the white dango. When they float to the surface, they are cooked.
Scoop out the floating dango and put them into another bowl filled with cold water.
Repeat the same for the pink dough.
Drain the water and serve 8 dango each.
Pour condensed milk over the top and garnish with goji berries.

Note: Shiratamako and glutinous rice flour are both made of sticky rice but the process is different, so you can use either - I used shiratamako.