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Dango Bread

Everything tastes yummier on a stick — especially fluffy bread stuffed with sweet red bean paste.


  • 150 grams tofu
  • 70 grams shiratamako (sweet rice flour)
  • 40 grams potato starch
  • 30 grams flour
  • 2 tablespoons sugar
  • 70 grams anko (sweetened adzuki bean paste)
  • Sauce:
  • 50 grams confectioners' sugar
  • 10 grams soy sauce
  • 10 grams water


  1. Mash tofu in a bowl.
  2. Add in shiratamako, potato starch, flour, sugar and adzuki bean paste.
  3. Mix well to make a dough. Mold into individual balls and fill with adzuki bean paste.
  4. Arrange balls of dough onto a baking sheet lined with parchment paper. Pierce three balls with a bamboo skewer.
  5. Bake for 20 minutes at 170 degrees C.
  6. Brush on sauce before serving.