Shiba Inu Face and Butt Dango
Ingredients
- 95 g shiratama flour or glutinous rice flour
- 110 g soft tofu
Syrup
- 30 g brown sugar
- 80 mL water
- 1 tsp corn starch
- 1 tbsp water
Instructions
- Combine the flour and soft tofu. Knead into a dough.
- Separate the dough into balls of 20g each. Roll them into balls.
- Use the remaining of the dough to create an oval-shaped mouth, rice-shaped eyebrows, triangular ears, and a small curly tail.
- Be gentle and stick them on the big balls.
- Boil water. When the water is boiled, gently put the balls into the water. Cook for 2-3 minutes or when the balls float.
- Place them into ice water bath immediately.
- In a different saucepan, add brown sugar and water. When boiled, lower the heat to low. Add the mixture of corn starch and water to thicken the syrup.
- Continue to boil the syrup until thicken.
- Decorate the shiba dango with black sesame or cocoa powder + water. You can use it to draw eyes and nose.
- Gently brush the upper part of the dango to finish the shiba face and butt.
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