Only 4 ingredients needed for this addictive, morish recipe. These sweet and sticky rice dumplings are served throughout Asia as a snack. In Japan, they are called 'dango', and are often found as street food and eaten during festive seasons. They can be sweet or savoury, and are often served with refreshing tea.
With only 4 ingredients, they are very easy to make. The main ingredient you need is glutinous rice flour (different to normal rice flour) and is sometimes called sweet rice flour or Shiratomako. While the name might suggest, glutinous rice flour contains zero gluten and zero sugar. It is called this because it forms a sticky chewy texture when cooked. This recipe is 100% gluten free and vegan.
Ingredients:
- 100 grams Glutinous rice flour/ Sweet rice Flour/ Mochiko. This is about two thirds cup.
- 150 grams tofu.
- 1.5 tablespoon Ceremonial Grade Matcha.
- 3 tablespoon castor sugar + 1 tablespoon Matcha. This is to make the crunchy matcha sugar topping.
How to:
- Mix the flour and matcha together in a large bowl.
- Add in the tofu and use clean hands to mix it into a firm dough. Add in a teaspoon of water or soy milk if the dough is too crumbly.
- Form the dough into 12 balls, about the size of a golf ball.
- Cook the balls in boiling water for 2-3 minutes, until they float to the top.
- Take them out of the water and allow them to cool. *Optional: Place the balls directly into ice water after cooking for a bouncier texture.*
- Insert 2-3 balls onto a skewer.
- Add a splash of oil into a pan and grill each side of the skewers for 2 minutes each side. Check the skewers often to prevent them from burning.
- Serve there with a drizzle of honey/syrup or dip them into the crunchy matcha sugar.
Eat these while they are still warm. They are deliciously sweet, crunchy and gooey. If they have cooled down, microwave each seeker for about 20 seconds before eating.