I admittedly have a God-awful sweet tooth. That sweet tooth increases 10x when it involves a Japanese treat, since they’re sweet… But not too sweet… And therefore allows me to eat 10x more.
Mochi’s a natural go-to, but it’s deadly. I’ve been on the hunt for a mochi treat that’s presumably less dangerous… During that quest, I managed to discover dango.
Dango are small, chewy ball-shaped mochi dumplings. Typically they aren’t super sweet themselves, so I’m going to make them with a sweetened soy sauce, or just dip them in sugar… Dip them in chocolate.. Dip them in whatever I can get my hands on, really.
And yes, the fact that they’re served with a stick makes them the best Japanese dessert ever.
- 250g Tofu
- 200g Mochiko (or Shiratamako)
- In a bowl, mix Tofu and Mochiko well with hand. The dough should be not too loose nor too firm (about the firmness of an earlobe).
- Scoop out heaping teaspoons and roll into balls.
- Boil water in a large pot, and cook the dough balls until they float. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel.
- Serve Dango with Anko if you like.