Black Syrup and Kinako Dango
INGREDIENTS
- 20 Tofu Shiratama Dango (see recipe)
Black syrup
- 60g (2oz) rapadura or panela sugar
- 50ml (1.fl oz) water
Kinako mixture
- 2 tablespoon kinako
- 2 tablespoon rapadura or panela sugar
- Pinch of salt
METHOD
1. To prepare the black syrup, bring the water and 30g (1oz) of brown sugar to the boil over a
medium heat in a small saucepan.
2. Stirring continuously, reduce the heat and simmer for 2 minutes or until the syrup has slightly
thickened.
3. Set aside to cool.
4. Combine the kinako, pinch of salt and 1 tablespoon brown sugar together.
5. Roll the dumplings into the mixture in order to coat well.
6. To serve, drizzle the black syrup over the kinako-coated dumplings.
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