From booking events to designing my spring/summer collection, life has been a bit hectic, but that’s no reason not to try new snacks! I’ve been craving all food Japanese lately and could easily watch Japanese cooking videos on youtube for hours if I let myself. I said “if I let myself.” I don’t do that. Ever. During one of my brisk browses of said videos I found an episode of Cooking with Dog: How to Make Skewered Tofu Dango (Japanese Sweet Dumplings). These videos are a little on the strange side but informative nonetheless.
This led me to discover the magic that is glutinous rice flour. I was able to pick some up at my local Chinese supermarket (which has a built-in travel agency oddly enough!), and I am so happy I did. It is not the same thing as plain flour, mind you—do not substitute one for the other! The resulting snack/dessert was so nummers it inspired another Food from Thought entry. The dango that I made differ in quite a few ways from the recipe found on the video which is why I’ll still consider it “from thought”. You can find my “guidelines” here. The tofu/flour version is also delicious; however, I think that silken tofu is definitely the way to go, not firm (it has a slightly gritty texture).
As you can see in the picture above, I didn’t have the patience to skewer my little dumplings—or take a decent picture for that matter! I had to gobble them up immediately. So if you don’t bother with presentation, although I do think it is one of the most amazing things about Japanese cuisine, it’s a pretty quick treat and not ridiculously bad for you like the brownies I’m going to make later…
Enjoy!
Nummers!
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