Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing

• 150 grams Shiratamako
• 1 less than 1 block Silken tofu
• 400 ml Water
• 3 Store-bought bite-sized yokan (I used the inexpensive variety)
• 1 pinch Salt or natural salt (optional)

1. Make the shiratama dango with tofu.
2. Add shiratamako to silken tofu and knead.
3. Knead until it forms a soft and resilient dough that's about the texture of your ear lobes.
4. Form Step 2 into 2 cm balls.
5. You can make about 18 pieces.
6. Boil the shiratama dango from Step 2 in plenty of boiling water.
7. Once the shiratama dango rises up to the surface, boil for another 2-3 minutes, and then transfer to cold water.
8. Take the shiratama dango out of the cold water.
9. They are ready.
10. Put chopped up yokan, water, salt (optional) in a pan and melt over low heat.
11. The photo shows the yokan (neri-yokan) I used.
12. When the yokan has completely melted (very creamy), add the shiratama dango from Step 4 while the yokan is still hot, and mix.
13. The mizu-yokan dango are now ready!
14. Additional note: You can also make this recipe using a can of boiled adzuki beans, tsubu-an or koshi-an instead of store bought yokan.
15. When using a can of boiled adzuki beans: Make a softer mizu-yokan by combining and heating 1 can of boiled adzuki beans, 100ml of water, and 2 g of powdered kanten.
16. Arrangement: Add red food coloring or matcha to the shiratamako to make colorful dango.

shiratamako, silken, water, salt

Taken from cookpad.com/us/recipes/149215-mizu-yokan-dango-for-girls-day-or-cherry-blossom-viewing (may not work)