Dango (Sweet Japanese Dessert) – a delicious recipe with silken tofu, rice flour, drops red food coloring, matcha green tea powder, bamboo skewers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine tofu and rice flour in a bowl; mix together by hand until smooth and slightly elastic. Pull dough thinly to test consistency; if it feels like your earlobe, it's ready. Add water or more rice flour as needed.
2
Separate dough into 3 equal parts. Add red food coloring to 1 portion; mix by hand to evenly distribute the color. Note that color will intensify once dango are boiled. Mix another portion of dough with green tea powder; leave the last portion white.
3
Separate each portion of the dough into 3 equal parts; roll into balls to make the dango.
4
Bring a large pot of water to a boil. Drop dango into the pot and boil until they float to the top, 3 to 5 minutes. Continue boiling for 2 minutes more.
5
Remove dango with a slotted spoon and place into a bowl of cold or room-temperature water for 1 minute until just warm to the touch. Thread them through skewers in order of your liking. The traditional order is green, white, and pink.
109
kcal
Calories
23
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 (12 ounce) package silken tofu, 1 cup rice flour, or as needed, 2 drops red food coloring, 1/2 teaspoon matcha green tea powder, or as needed, and more.
Yes, Dango (Sweet Japanese Dessert) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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