Goma Dango

In a large mixing bowl, combine the Shiratamako, Silken tofu, and Granulated sugar. Knead the mixture by hand until a smooth, pliable dough forms. If the dough feels too dry, gradually add Water, a small amount at a time, until the desired consistency is achieved.

Divide the Sweet red bean paste into 10-12 equal portions, approximately 12-15g each, and roll them into small, compact balls.

Divide the glutinous rice dough into 10-12 equal portions. Take one portion of dough and flatten it into a disc in the palm of your hand. Place one ball of Sweet red bean paste in the center of the dough disc.