4 Serves
81 Mins
In a large mixing bowl, combine rice flour and silken tofu until a smooth, pliable dough forms.
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Vitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
19 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
87 mg / 1,250 mgPotassium
130 mg / 4,700 mgSodium
432 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Shape the dough into small, uniform balls and place them into a steamer basket.
Steam the dango balls until they are firm and translucent, then remove and let them cool slightly.
In a saucepan, whisk together soy sauce, sugar, and potato starch with a little water, then heat over the stove until the sauce thickens into a glossy glaze.
Skewer the cooked dango balls onto wooden skewers and brush them generously with the prepared glaze before serving.
35
g41
g25
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Rwandan
Cuban