Dango!
I made dango (again) today.
I used the recipe featured here and thought it was pretty easy. Also, I live down the street from Chinese supermarkets, so picking up the TWO ingredients I needed was not a huge deal.
The first time around, I think my proportions were wrong, as I needed to add twice as much flour to the dough. I don't think I added enough sugar (or I have a strong preference for extremely sweet). For a first attempt, it was pretty good - a bit on the squishy and slimy side, but it was edible.
I went out again to pick up matcha powder and non-glutinous rice flour. Matcha for the flavour, flour to try an alternative recipe. (I'm allergic to soy.) This time around I made a much smaller batch, measuring out the tofu and adding flour as I went, then split the two balls to add matcha to one. Upped the sugar and did not add vanilla extract, which I suspect made my balls slimy last time around, and kept an eye on the timer this time.
They came out really well! I could get used to making these for myself!
I used the recipe featured here and thought it was pretty easy. Also, I live down the street from Chinese supermarkets, so picking up the TWO ingredients I needed was not a huge deal.
The first time around, I think my proportions were wrong, as I needed to add twice as much flour to the dough. I don't think I added enough sugar (or I have a strong preference for extremely sweet). For a first attempt, it was pretty good - a bit on the squishy and slimy side, but it was edible.
I went out again to pick up matcha powder and non-glutinous rice flour. Matcha for the flavour, flour to try an alternative recipe. (I'm allergic to soy.) This time around I made a much smaller batch, measuring out the tofu and adding flour as I went, then split the two balls to add matcha to one. Upped the sugar and did not add vanilla extract, which I suspect made my balls slimy last time around, and kept an eye on the timer this time.
They came out really well! I could get used to making these for myself!