Easy Serving Recipe MizuYokan Dango for Girls Day or Cherry Blossom Viewing Delicious and Healthy

Simple cooking ultimate Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing easy, delicious, practical.

5 ingredients, 9 steps, cooking Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing

Good Evening every body, now you get present recipe Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing with 5 ingredients and 9 steps. Below this is how to make it, please pay attention carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 5 ingredients and 9 stages of easy cooking Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing.

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

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

If all material requirements Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

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

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.
   
10. Finish and Enjoy.

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