Recipe: Shiratama Dango

Ingredients

Combine rice flour and silken tofu in a large mixing bowl and knead until smooth.
Divide the dough in half and add rose coloring to one half, kneading until the color is evenly distributed.
Roll each dough into long cylinders and cut into 24 pieces each, shaping them into round dango.
Boil water in a large pot and cook the white dango until they float, then transfer them to cold water.
Repeat the boiling process for the pink dango.
Drain the dango and serve 8 pieces per serving, drizzling with condensed milk and garnishing with goji berries.

Servings

Calories

304

Total fat

Total carbohydrates

55g

Total protein

Sodium

66mg

Cholesterol

17mg