Dumplings with Shiratama Glutinous Rice Flour & Tofu for the Moon Gazing Festival - Shiratamako

Method

• Crumble the tofu and mix with the shiratamako.
• *Don't add the tofu all at once.
• Add it gradually to the shiratamako, checking the texture.
• The dough should be about as soft as your earlobes.
• Divide into 25 portions and roll into balls.
• Cook in boiling water.
• When they float to the surface, cook for another 5 minutes.
• Drain and transfer to a bowl of cold water.
• Pat dry with paper towels, stack as shown in the profile photo and they are ready!
• Combine the roasted soy flour and kuromitsu black sugar syrup to make the sauce.
• Pour over the dango to serve.
• 2010: I made the dango with my 1-year-old son.
• It was the first time for him to make dango.
• The top one is a pumpkin dango.
• 2012: I made them again this year.
• A typhoon was approaching Japan, so we couldn't have the real moon gazing festival, but we enjoyed the dango to celebrate anyway.
• We had a beautiful full moon in 2013!
• My 4-year-old son is getting better and better at making these.