Kinoko Or Black Sesame Dango

• For the dango dumplings
• 100 grams Shiratamako, Sweet Rice Flour/ Glutinous white rice flour
• 100 grams Silken Tofu (Soft)
• A sprinkle of Water (To adjust moisture content of dough)
• For the toppings
• 2 tablespoons Kinako - Soybean Flour
• 1 tablespoon Unrefined Sugar, such as raw sugar, brown sugar or golden castor sugar (preferably)
• 2 tablespoons Black sesame seeds, toasted and ground in a mortar and pestle
• 1 tablespoon Unrefined Sugar, such as raw sugar, brown sugar or golden castor sugar (preferably)
• Pinch sea salt
• 10 Small wood/bamboo skewers

1. Combine sweet rice flour and tofu in a medium sized bowl to form a dough ball. Our aim is to created a smooth and squishy dough that is firm enough to be rolled into little balls and be boiled. Adjust moisture/dryness as nesacerry. This may mean you may have to knead in extra sweet rice flour if the dough is too wet or more water/tofu if the dough is too dry.
2. Knead dough a few times until it forms a smooth, round ball. Roll ball into a log and pinch pieces of dango dough off the log and roll into small dumplings, the size of a cherry. To make rolling easier, dust your hands with rice flour to prevent them from sticking to the dough.
3. While you are rolling the dough into balls, bring a pot of water to a boil. Prepare a bowl filled with ice water.
4. Time to cook dango! Drop your dango into the pot boiling of water. Once dango floats to the top, cook for 1-2 minutes more, then scoop your dango out and transfer them to the bowl of ice water to cool.
5. Combine kinako, sugar and a tiny pinch of salt in a small, rimmed plate. rnCombine ground black sesame seeds, sugar and a pinch of tiny salt in a small, rimmed plate.
6. Once dango is relatively cool, remove from water bath. Skewer dango onto skewers in threes. Now, roll dango in the black sesame or kinako.
7. For a special dango not pictured, combine 1 tbs soy sauce and 1-2 tsp sugar in a small bowl. Crisp dango skewer up in a frying pan on both sides with a bite of oil and brush soy sauce mixture onto dango. Once dango is slightly caramelised, remove, and eat warm, wrapped in nori seaweed.

dango, shiratamako, silken, water, toppings, kinako soybean flour, sugar, black sesame seeds, sugar, salt, bamboo skewers

Taken from food52.com/recipes/48209-kinoko-or-black-sesame-dango (may not work)