Recipe
Cafe-Quality Tofu Matcha Ice Cream & Shiratama Dango Recipe
Ingredients
- 150gsilken tofu (100g for ice cream, 50g for dango)
- 100mlheavy cream
- 30gsugar
- 2tsp matcha powder
- 4tbsp water (for dissolving matcha)
- 50gshiratamako (glutinous rice flour)
- About1 tsp water (for dango, as needed)
- Sweetred bean paste (anko), to taste
- Kinako(roasted soybean flour), to taste
About "Tofu Matcha Ice Cream with Shiratama Dango"
A healthy Japanese dessert made with silken tofu. The matcha ice cream combines heavy cream and tofu for a smooth finish, while the shiratama dango (rice dumplings) also use tofu to achieve a wonderfully chewy texture. Despite costing only about $1.50 per serving, it delivers a cafe-quality taste. Dissolving the matcha powder in water beforehand is the key to achieving a beautiful, lump-free finish.
Introduction to kattyanneru/かっちゃんねる →
Tips for Making "Tofu Matcha Ice Cream with Shiratama Dango"
-
Prep
- Dissolve the matcha powder in water beforehand to ensure a smooth, lump-free finish.
-
Whipping
- Whip the heavy cream to soft peaks (about 80% whipped) for the best texture.
-
Mixing
- Whisk the tofu into a smooth paste before mixing with the cream to ensure a uniform texture.
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Shaping
- Make a small indentation in the center of each dango to help them cook evenly.
-
Boiling
- Boil the dango for an additional 2 minutes after they float to the surface.
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Chilling
- Transfer the boiled dango immediately to ice water to cool them completely.
Ingredients for "Tofu Matcha Ice Cream with Shiratama Dango"
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How to Make "Tofu Matcha Ice Cream with Shiratama Dango"
- 1
In a bowl, combine 100ml heavy cream and 30g sugar, and whip with a whisk until soft peaks form (about 80% whipped).
- 2
In a freezer-safe container, add 2 tsp matcha powder and 4 tbsp water, and mix well with a spoon until fully dissolved.
- 3
Once the matcha is dissolved, add 100g silken tofu and mash with a whisk until it becomes a smooth paste.
- 4
Add the whipped cream and mix thoroughly with a spatula or whisk until the mixture is completely uniform.
- 5
Smooth the surface, cover with plastic wrap, and freeze until firm.
- 6
In another bowl, add 50g silken tofu and whisk until it becomes a smooth paste.
- 7
Add 50g shiratamako, mix with a spatula, and once partially combined, knead by hand.
- 8
Gradually add about 1 tsp of water while checking the consistency, kneading until it reaches the softness of an earlobe.
- 9
Roll the dough into a log and cut it into 6 equal pieces with a knife.
- 10
Roll each piece into a ball between your palms, then gently press the center with your fingertip to make a small indentation.
- 11
Bring a generous amount of water to a boil in a pot, then add the shiratama dango to cook.
- 12
Once the dumplings float to the surface, boil them for an additional 2 minutes.
- 13
Immediately transfer them to ice water to cool completely and remove excess heat.
- 14
Once cooled, drain the water well and arrange them on a serving plate.
- 15
Scoop the frozen matcha ice cream into a round ball and place it next to the dumplings.
- 16
Top with sweet red bean paste in the center, dust with kinako, and serve.
Food Science
The pleasant bitterness of matcha, the sweetness of the red bean paste and sugar, and the mellow umami of soybeans (from tofu and kinako) combine to create an excellent balance of the five basic tastes. Additionally, by kneading the shiratamako with the moisture from the tofu, water retention is controlled, which suppresses starch retrogradation (hardening) and maintains a soft, chewy texture even when chilled.
Detailed Commentary on "Tofu Matcha Ice Cream with Shiratama Dango"
* Content organized by topics from the video.
Try This Delicious Tofu Japanese Dessert!
Hi everyone, I'm Katchan! Today, I'm sharing a refreshing dessert recipe you can easily make at home. We'll be using silken tofu—one of my favorite ingredients that I often use in cooking—to make chewy shiratama dango and incredibly delicious tofu ice cream. Using tofu not only makes it healthier, but also gives it an amazingly smooth and chewy texture. Plus, it's very budget-friendly at only about $1.50 per serving! You can easily enjoy a cafe-quality Japanese dessert at home, so please watch until the end. Let's get started on this delicious Tofu Matcha Ice Cream with Shiratama Dango!
Whipping Cream & Preparing Matcha
First, let's make the base for the matcha ice cream. In a bowl, combine 100ml of heavy cream and 30g of sugar, then whip them using a whisk. The key is to whip it until soft peaks form, about 80% whipped. Next, prepare a freezer-safe container and add 2 tsp of matcha powder and 4 tbsp of water. Mix well with a spoon to dissolve it completely. Instead of adding the matcha powder directly, dissolving it in water beforehand ensures a beautiful finish without any lumps or unevenness. This extra step is a crucial tip for achieving a silky-smooth mouthfeel.
Adding Tofu for Smooth Ice Cream
Once the matcha is beautifully dissolved, add 100g of silken tofu to the container. Use a whisk to thoroughly mash the tofu and mix until it becomes a smooth paste. When the tofu is completely blended and you have a beautiful green paste, add the whipped cream we prepared earlier. Mix thoroughly with a spatula or whisk until the mixture is completely uniform. Once well combined, smooth out the surface, cover with plastic wrap, and place it in the freezer until it is completely firm. Combining tofu with heavy cream allows you to create a rich, smooth ice cream even with a smaller amount of cream.
Making Chewy Tofu Shiratama Dango
While the ice cream is freezing, let's make the chewy shiratama dango. In a bowl, add 50g of silken tofu and whisk until it becomes a smooth paste. Add 50g of shiratamako (glutinous rice flour) and mix with a spatula first. Once it starts coming together, use your hands to knead the ingredients into a single dough. While checking the firmness, gradually add about 1 tsp of water. The trick is to knead it until it reaches the softness of an earlobe. Once the dough is smooth and cohesive, roll it into a log and cut it into 6 equal pieces with a knife.
Boiling and Chilling the Dumplings
Roll each piece of dough between your palms to shape them into round balls. At this point, gently press the center of each ball with your fingertip to make a small indentation—this helps them cook through evenly. Next, bring a generous amount of water to a boil in a pot. Once the water is boiling rapidly, add the shaped shiratama dango. As they cook, they will float to the surface. Once they float, let them boil for another 2 minutes. After boiling, immediately transfer them to ice water to cool them down completely. Once cooled, drain them well and arrange them on a plate.
Cafe-Quality Japanese Dessert is Ready!
Once the shiratama dango are arranged on the plate, scoop the frozen matcha ice cream into a round ball and place it next to them. Top the center with sweet red bean paste and dust with kinako (roasted soybean flour) to complete your cafe-quality Tofu Matcha Ice Cream with Shiratama Dango! When you taste it, the matcha ice cream is so smooth you won't even believe it contains tofu, and the rich matcha flavor is absolutely exquisite. By adding tofu to the shiratama dango, they won't get hard over time and will maintain an incredibly soft, chewy texture. Eating the red bean paste, ice cream, and dango together feels like enjoying a luxurious Japanese parfait at a cafe!
About kattyanneru/かっちゃんねる
kattyanneru/かっちゃんねる
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