Soft and Chewy Dango For Moon Viewing or Mitarashi Dango

• 60 grams Shiratamako
• 1 tbsp Sugar
• 60 grams Silken tofu

1. Add all ingredients to a bowl and mix together with your hands.
2. When the dough is about the softness of your earlobe and easy to roll into a ball, it's ready.
3. Fill a pot with water and turn on the heat.
4. When the water starts boiling, roll the dough from Step 2 into balls and drop into the pot.
5. When they float to the top, cook for another 2 minutes.
6. Strain, let cool, and they're done.
7. You can eat them simply like this, or serve them however you like.
8. It's hard to tell in the photo, but here I made 3 different colors of mitarashi dango: plain, sweet potato, and chestnut.
9. I tried using these dango in a Japanese parfait.
10. For tri-color dango for the cherry blossom viewing season, refer to.
11. Heart-shaped dango.
12. Mitarashi dango variation (Mitarashi sauce recipe).

shiratamako, sugar, silken

Taken from cookpad.com/us/recipes/150238-soft-and-chewy-dango-for-moon-viewing-or-mitarashi-dango (may not work)