Dango

I finally made these little shiratama (白玉) dango with kinako (soybean flour) for the first time! I never cared about shiratama dango when I was a child, but these were so soft, smooth, and pretty tasty! Maybe because I mixed in some tofu?

「ころころ、もちもち。おだんごのおやつ　～　アレンジいろいろ」　
『かぞくのじかん』 vol.08, pp.56-59