Yomogi Dango
Ingredients
Yomogi Paste
-
1
kg
fresh yomogi
-
1
tsp
bicarbonate soda
-
2
litres
water for blanching
Yomogi Dango
-
200
g
Shiratamako (glutinous rice flour)
-
200
g
Silken tofu
-
2
tbsp
yomogi paste
-
2
tbsp
sugar
-
4
tbsp
sweet azuki bean paste (optional)
-
4
tsp
Kinako soybean powder (optional)
Instructions
- Wash yomogi thoroughly and set aside.
- Boil water and add bicarbonate soda, then blanch yomogi for 1 minute.
- Drain and soak yomogi in cold water for 10-15 minutes, then drain again.
- Make a paste of yomogi using a food processor.
- In a mixing bowl, combine glutinous rice flour, silken tofu, yomogi paste, and sugar, then knead until soft.
- Divide the dough into 16 pieces and shape them into balls.
- Boil water and cook the dango until they float, then transfer to cold water.
- Drain and serve in a bowl with azuki bean paste and sprinkle with kinako.
Nutrition Facts (estimated)
Servings
6
Calories
233
Total fat
3g
Total carbohydrates
43g
Total protein
20g
Sodium
278mg
Cholesterol
0mg
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