Japanese Tofu Dango Dough
繁體中文

Ingredients

Silken tofu 226 gram Shiratamako (Japanese glutinous rice flour)/or other glutinous rice flour 180 gram

Instructions

1.	Place tofu and shiratamako in a bowl and knead until smooth. 180g of tofu can be replaced with 162g of warm water. The dough should be as soft as earlobe, please adjust the amount of flour as needed. Wrap the unused dough with plastic wrap to prevent from drying out.
2.	Red color dough - Mix 100g of dough with 5 drops of red food coloring or 2 tsp. of strawberry powder; knead to combine.
3.	Green color dough - Mix 100g of dough with 5 drops of green food coloring or 2 tsp. of mocha powder; knead to combine.
4.	Grey color dough - Mix 100g of dough with 3 tbs. of black sesame powder; knead to combine.

豆腐白玉粉團
ENGLISH

材料

嫩豆腐 226 克 白玉粉(或糯米粉) 180 克

做法

1.	將豆腐和白玉粉放進盆裡揉成光滑的粉團。180克豆腐可以用162克溫水替代。揉好的粉團應該如同耳垂的軟度，請自行調整白玉粉的份量。未使用的粉團用保潔膜包緊以免乾掉。
2.	紅色粉團：取100克麵糰加5滴紅色食用色素或2小匙草莓粉揉勻。
3.	綠色粉團：取100克麵糰加5滴綠色食用色素或2小匙抹茶粉揉勻。
4.	灰色粉團：取100克麵糰加3大匙黑芝麻粉揉勻。

最後更新 (Last Update): 12/22/2020
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