Deco Shiratama Dango
by Joy Surya
Deco shiratama dango is a dessert originated from Japan. The use of tofu in this recipe is to maintain the soft texture of the dango. If you are allergic to soy, you can replace it with water. However, the texture might be slightly harder than the one that uses tofu.
Making deco dango is a very fun activity for the entire family. You can make all kinds of shape from the dango and eat it together later on as a dessert. Express your creativity through this activity. All ingredients in this recipe is vegan and 100% plant based.
I use coco powder and activated charcoal powder for this recipe as we are making bears. Feel free to use any other colorings for your desired theme. I will list some options for different colors.
40 grams glutinous rice flour
40 grams silken tofu
1-2 tsp coco powder
1-2 tsp charcoal powder
Water as needed
Extra glutinous rice flour
Extra silken tofu
Sweetener of your choice
1. Mix the glutinous rice flour and silken tofu, and knead until it form a smooth ball that can be shaped. If it’s too dry, add a little more silken tofu. If it’s too wet, add more glutinous rice flour.
2. Add some water to coco powder and charcoal powder and mix until it become a paste.
3. Separate the dough into three
4. Add coco powder mix into one dough, and add charcoal powder mix into another. You will have three different coloured dough.
5. Shape the dough into any shape you like. To make two colored dough stick together, you need to have a slightly wet dough.
6. Once you finish shaping your dough, put them in a tray.
7. Boil a pot of water on the stove. Once the water has come to a rolling boil, put the shaped dango into the pot and let it cooked. Once it floats, it is ready. Take it out of the boiling water and put into a bowl of ice water
8. While waiting for the dango to cool, put fruits and jellies in a small bowl. Add the cooled dango and drizzle with sweetener of your choice. Enjoy!
· The dango may dry out of being left out too long before boiling. You can cover it with a damp towel to maintain its moisture
· Make too much but can’t eat them all? Line a container with cling wrap, and put the dangos in with some gaps in between. Cover with another cling wrap and freeze. It can last about 1 week in the freezer.
· When coloring the dough, if you put too much liquid, just add more flour.
· When the dough becomes to dry, just add litte bit of tofu to make it moist again.
· You can always cover the big chunk of dough as you are shaping your dango to prevent drying.
Natural food coloring:
Red/pink: dried strawberry powder, dried dragonfruit powder, dried beetroot powder
Yellow: turmeric powder (don’t use too much otherwise it will taste like turmeric)
Green: matcha powder, pandan leaves juice or suji leaves juice
Blue: butterfly pea flowers
Purple: butterfly pea flowers + a little lemon juice
Brown: coco powder
Black: activated charcoal powder