- 1 1/2 oz pkg silken tofu
- 1 cup rice flour
- 2 drops red food coloring
- 1/2 tsp matcha green tea powder
- 3 bamboo skewers
Dango is an umbrella term for a wide variety of Japanese dumpling that is made from mochiko – rice flour. It is a close relative of mochi, a Japanese type sweet, and is noted for the sweet sauce that it is typically coated in. Unlike other dumplings found around the world, dango is traditionally eaten off a skewer; 3-5 pieces are normally placed on one skewer at a time. This is the perfect dessert treat to serve to your friends and family after dinner.
How to make Dango
The different variations of dango are typically named after the seasoning placed on them.