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Dango (Sweet Japanese Dessert)

"A traditional sweet Japanese dessert (barely Westernized)."

Ingredients :

1 (12 ounce) bundle silken tofu
1 cup rice flour, or as needed
2 drops red food coloring
1/2 teaspoon matcha green tea powder, or as wanted
three bamboo skewers

Instructions :

Prep : 30M	Cook : 3M	Ready in : 41M

Combine tofu and rice flour in a bowl; mix together by using hand until smooth and slightly elastic. Pull dough thinly to test consistency; if it appears like your earlobe, it's prepared. Add water or greater rice flour as needed.
Separate dough into 3 same elements. Add crimson food coloring to one component; mix by way of hand to lightly distribute the colour. Note that color will accentuate once dango are boiled. Mix some other part of dough with green tea powder; go away the final portion white.
Separate each portion of the dough into 3 same parts; roll into balls to make the dango.
Bring a big pot of water to a boil. Drop dango into the pot and boil until they flow to the pinnacle, 3 to 5 minutes. Continue boiling for 2 minutes greater.
Remove dango with a slotted spoon and vicinity into a bowl of cold or room-temperature water for 1 minute till just warm to touch. Thread them through skewers in order of your liking. The conventional order is inexperienced, white, and crimson.

Notes :

You can replace the green tea powder with four drops of green meals coloring or a aggregate of 2 yellow drops and a pair of blue drops. Other colorings of dye may be used for in a different way colored dango. This is best one manner of creating simple dango.
If you wish, you may fry them until slightly browned and cover in sugar or any other sweetener. (This is typically carried out with white dango most effective.)

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