I was craving so much for my favorite Japanese sweet called みたらしだんご(Mitarashi-dango) so I made them today for myself.
Instead of using water, I used soft Tofu for this recipe as I read somewhere that will make dango softer.
The result was good, not too great as it has some tofu taste.
I am sure it’s healthier and less calories than chocolates or cakes so I will recommend this for someone who is on a diet.
Here is recipe for Mitarashi-dango
+Dango (Rice cake) +
220ml Mochi-ko (Sweet rice flour)
300g Soft tofu
3tbsp Sugar
+Sauce +
1 tbsp Soy sauce
2 tbsp Brown sugar
3 tbsp Water
1/2 tbsp Corn Starch
+Directions+
- Mix Mochiko flour and tofu well until the texture feels like ear lobs.
- Make small balls out of the dough and boil them in the boiling water for about 3 min.
- Spear them with skewer and toast them on a frying pan in order to slightly brown them.
- Heat brown sugar and soy sauce in another small pot, add water + starch later and mix well
- Coat the dango with the sauce and ready to eat!
This is the high-calorie pecan pie that Tariq made last weekend.
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