Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing. Make the shiratama dango with tofu. Add shiratamako to silken tofu and knead. Knead until it forms a soft and resilient dough that's about the texture of your ear lobes.

Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing It looks cute to roll many things and secure them with food picks. I wrote everything down so I could remember it all. You can fool your eyes by using a lot of colorful food picks. You can have Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing using 5 ingredients and 9 steps. Here is how you cook that.

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

  1. It’s 150 grams of Shiratamako.
  2. Prepare 1 of less than 1 block Silken tofu.
  3. You need 400 ml of Water.
  4. You need 3 of Store-bought bite-sized yokan (I used the inexpensive variety).
  5. It’s 1 pinch of Salt or natural salt (optional).

It looks cute to roll many things and secure them with food picks. It is not an official holiday, but one that most young Japanese girls are excited about. In spring, there is Hinamatsuri (Girls' day) in March and Hanami (Sakura cherry blossom) viewing season start in late March and through April every where in Japan. I would love to share this shiratama dango which is often eaten to celebrate those festivals.

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

  1. Make the shiratama dango with tofu. Add shiratamako to silken tofu and knead. Knead until it forms a soft and resilient dough that's about the texture of your ear lobes..
  2. Form Step 2 into 2 cm balls. You can make about 18 pieces..
  3. Boil the shiratama dango from Step 2 in plenty of boiling water. Once the shiratama dango rises up to the surface, boil for another 2-3 minutes, and then transfer to cold water..
  4. Take the shiratama dango out of the cold water. They are ready..
  5. Put chopped up yokan, water, salt (optional) in a pan and melt over low heat. The photo shows the yokan (neri-yokan) I used..
  6. When the yokan has completely melted (very creamy), add the shiratama dango from Step 4 while the yokan is still hot, and mix. The mizu-yokan dango are now ready!.
  7. 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..
  8. 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..
  9. Arrangement: Add red food coloring or matcha to the shiratamako to make colorful dango..

There are many varieties of dango served and eaten in Japan. Cherry blossoms are a symbolic flower of the spring, a time of renewal, and the fleeting nature of life. Hana-yori-dango (花より団子) – This is a funny proverb which makes fun of the fact that some people attending the hanami celebrations are more interested in the food and drink they are consuming than in looking at the flowers! This colorful sweet is enjoyed during sakura season in Japan – "hanami" is the Japanese word for cherry blossom viewing. Three small, differently-colored mochi balls are skewered on a stick: one pink, one white, and one green.

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