Colorful Hanami Dango Skewers
Ingredients
- 1/2 block of silken soft tofu (100g)
- 3/4 cup glutinous rice flour (90g)
- 1/4 cup white sugar (50g)
- 1/4 tsp strawberry powder, optional
- 1/4 tsp matcha powder or mugwort powder, optional
- 5-6 bamboo skewer sticks
Preparation
Weigh the rice flour, silken tofu and sugar and then add into a large bowl. Mix well using your hands. Using a kneading motion until a dough forms.
Divide the dough into three equal parts.
Sift in the strawberry powder into one portion of the dough and knead until it forms a uniform pink colour.
Sift in the matcha powder into another portion of the dough and knead well until it turns green.
Divide each ball of dough into 5-6 balls. Weigh each ball to be around 14-15 grams each, this yields 5 skewers. For smaller balls, make them into 10-12 grams each.
Bring a pot of water to a boil and add in the dango balls. Leave the dango balls to cook. Remove the dango balls when they rise to the top of the water. Scoop them out using a strainer ladle and place into a bowl of ice cold water to stop them from cooking further.
Add one green dango ball onto a skewer. Follow with one white and one pink dango ball. Repeat for all 5-6 skewers then enjoy!
