🇯🇵 Japan · Dessert
Tofu Dango
By eatmundo · July 12, 2026
🇯🇵 JPA lighter, healthier take on traditional rice dumplings. The inclusion of tofu ensures the dango remains incredibly soft, even when cooled.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, mix 200g of glutinous rice flour with 150g of silken tofu using your hands.
- 2
Knead the mixture for 5 minutes until it feels like a soft earlobe; add a splash of water if too dry.
- 3
Roll the dough into small, uniform balls about 2cm in diameter.
- 4
Bring a large pot of water to a boil and drop the balls in carefully.
- 5
Cook for 4-5 minutes, waiting until they float to the surface, then boil for 1 more minute.
- 6
Use a slotted spoon to transfer the dango immediately into an ice-water bath for 3 minutes.
- 7
Make the sauce by simmering 30ml soy sauce, 50g sugar, and 30ml water in a small pan until thick.
- 8
Skewer three balls per stick and glaze generously with the warm sauce.
Frequently Asked Questions
What type of tofu is best for making these dango?+
Silken tofu is recommended because its high water content and smooth texture allow it to bind easily with the glutinous rice flour.
How do I know when the dango are fully cooked?+
The dango are ready once they float to the surface of the boiling water, which usually takes about 2 to 3 minutes.
Can I replace the glutinous rice flour with regular flour?+
No, you must use glutinous rice flour (mochiko) to achieve the signature chewy, elastic texture characteristic of dango.
How can I prevent the dango from becoming too tough?+
Avoid over-kneading the dough; mix just until the ingredients come together to keep the balls soft and pillowy.
🇯🇵 JPMundo Match
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