Chilled Mitarashi Dango
ID: 68396905...
This recipe for Mitarashi Dango incorporates silken tofu, ensuring the dumplings remain soft and chewy even after being chilled. Adding sweetened condensed milk to the glutinous rice flour (shiratamako) provides a subtle, milky sweetness that pairs perfectly with the sweet and savory soy-glaze. It is the perfect refreshing treat for hot seasons or as a Japanese-style after-dinner dessert.
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🍳 Cooking Flow
Mix and knead the glutinous rice flour, silken tofu, and condensed milk in a bowl, then roll into bite-sized balls. → Boil the dumplings in hot water for 1 minute after they float to the surface, then cool in cold water. → Place all glaze ingredients in a frying pan, mix well, and cook over medium heat, stirring until thickened and translucent. → Drain and pat the dumplings dry, place in a container, coat with the glaze, let cool to room temperature, and refrigerate for about 1 hour.
Cooking Steps
Brief Cooking Order
Mix and knead the glutinous rice flour, silken tofu, and condensed milk in a bowl, then roll into bite-sized balls. → Boil the dumplings in hot water for 1 minute after they float to the surface, then cool in cold water. → Place all glaze ingredients in a frying pan, mix well, and cook over medium heat, stirring until thickened and translucent. → Drain and pat the dumplings dry, place in a container, coat with the glaze, let cool to room temperature, and refrigerate for about 1 hour.
Introduction
This recipe for Mitarashi Dango incorporates silken tofu, ensuring the dumplings remain soft and chewy even after being chilled. Adding sweetened condensed milk to the glutinous rice flour (shiratamako) provides a subtle, milky sweetness that pairs perfectly with the sweet and savory soy-glaze. It is the perfect refreshing treat for hot seasons or as a Japanese-style after-dinner dessert.
Step 1
Put the glutinous rice flour into a bowl and lightly crush any large clumps by hand beforehand.
Step 2
Add the silken tofu to the bowl and mix well with the rice flour, crushing the tofu as you go.
Step 3
Once the dough begins to come together, add the condensed milk and knead well until the dough is smooth and uniform.
Step 4
Divide the kneaded dough into bite-sized pieces, roll them into balls with your palms, and place them on a tray.
Step 5
Bring a pot of water to a boil and gently add the rolled dumplings.
Ingredients List
Important Notes
⚠️ To achieve a smooth texture, be sure to use 'silken tofu' for the dumplings.
💡 The dough consistency may vary depending on the moisture content of the tofu. If the dough is too loose, add more glutinous rice flour; if it is dry and crumbly, add a very small amount of water to adjust. The ideal consistency is like an earlobe.
💡 When making the glaze, ensure you mix all ingredients thoroughly in the pan 'before applying heat' to prevent the potato starch from clumping.
💡 After removing the dumplings from the cold water, be sure to pat them dry thoroughly with a paper towel, as excess moisture will thin out the glaze and make it difficult to coat.
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