｜豆腐の抹茶白玉だんご
Ingredients - Shiratama balls
- Shiratama-ko 90g
- Tofu 90g
- SEIKA by EN the Matcha 2g
Ingredients - Topping
- Kinako *as you like
- Sugar *as you like
...
Method
1. Divide the Shiratama-ko and Tofu for 2 (45g for each, for Plain and Matcha balls)
It is recommended to sift the Matcha SEIKA powder beforehand.
2. Mix the Tofu (45g) & Shiratama-ko (45g).
Add the matcha (2g) to one bowl.
3. Knead together until well combined.
4. Shape the dough into balls, about 7g each.
5. Add the balls one by one to the boiling water, and remove them when they float.
6. You can enjoy dango with Kinako !
To enhance the matcha flavor, you can mix matcha powder into the kinako.
Enjoy!
