Half an Hour to Serving Yummy Brown Sugar and Kinako Tofu Donuts Made with Joshinko
How to pass the week with healthful but satisfying dishes that will make you feel good? This healthful, simple but delicious Brown Sugar and Kinako Tofu Donuts Made with Joshinko recipe is the answer.
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To prepare an extraordinary Brown Sugar and Kinako Tofu Donuts Made with Joshinko, below are the ingridients needed:
- Get 1 small of pack Tofu.
- Provide 1 of Egg.
- You need 50 grams of ☆ Joshinko (or dangoko).
- Get 10 grams of ☆ Kinako.
- Provide 5 grams of ☆ Baking powder.
- Get 100 grams of ☆ Cake flour.
- Take 20 grams of ☆ Brown sugar.
- Get 2 tbsp of ● Kinako.
- You need 1 tbsp of ● Brown sugar.
After preparing the ingridients, next you are ready to prepare your appetizing Brown Sugar and Kinako Tofu Donuts Made with Joshinko by following the instructions below:
Dango is usually made using a combination of shiratamako and joshinko. Shiratamako has a good taste and texture, then joshinko makes the result more stretchy and chewy. (I find the sugar in hanami dango makes them a bit hard to so adding joshinko helps improve the texture.) Tofu donut balls are a great vegan-friendly dessert to try! Once you have your mix mixed up and rolled out into balls, fry in oil until golden brown! They are made with silken tofu and have an irresistible texture; crispy on the outside. Tofu dango tofu rice balls are very popular traditional Japanese wagashi.
Recipe : Brown Sugar and Kinako Tofu Donuts Made with Joshinko
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