Tofu Glutinous Rice Balls Recipe (Tofu Dango, Tofu Tang Yuan)
Ingredients
- 1 ¼ cup mashed silken firm tofu about 250 g
- ¼ cup granulated sugar of choice**
- 1 cup mochiko flour, sweet rice or glutinous rice flour about 140 g
Instructions
- Mash the tofu using a fork so that it becomes smooth without any big chunks
- Mix the mashed tofu with sugar and mochiko flour until a smooth dough forms
- Roll the dough into 1-2 tablespoon sized balls. Set aside.
- Bring a quart of water to boil. While the water is boiling, prepare a bowl of ice water
- Add the mochi balls (dango) into the boiling water, preferably in small batches, and let cook until the dango floats up-- about 3-5 minutes
- Use a sieve to transfer the cooked dango into the ice water bath and let cool
- Once they're cool, you can transfer to a serving dish and enjoy!
Notes
* For the traditional mochi recipe, replace the 1 ¼ cup of water with ¾ cup water.
**I used raw cane (white) granulated sugar for this because I wanted the color of the cookie to be as light as possible. But you can also use coconut sugar, maple sugar or brown sugar, or sugar-free options such as monk fruit sweetener
Nutrition
Calories: 30kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 26mgFiber: 1gSugar: 1gCalcium: 4mgIron: 1mg***Net Carbs: 4g
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