I am quite sad to see that you stopped making videos. I just came upon your channel today and was excited to see your other videos only to see the last date a vid was posted was quite a while ago
I make Korean traditional desserts in Korea, but I also learned a little about traditional Japanese sweets. It's good to know more about the parts I didn't know by watching your video. I hope I can learn English hard so that I can explain Korean desserts in English like you do. I'm using a translator now... :)
This is sooo incredibly addicting!! I love it with ground black sesame seeds. Made them with mochiko and soft tofu. So good. Thanks for the tutorial and excellent information!
Yuki-san, this is wonderful! Thanks so much for making this video. I have a question regarding storage. If I want to make the dough balls in advance, can I freeze them, and if so, do I need to thaw them before cooking them? Also, is there any way to store them after they’ve been cooked or do they always have to be eaten right away?
You can store them by freezing the cooked dango. You can thaw them by boiling again (until it floats to the top) or microwaving them covered under water until it becomes soft.
Thank you for the tutorial! Can you explaine to me what's the different when using the shiratamko flour combined with soft tofu instead of water? It seems interesting and full with protein! thank you
I am quite sad to see that you stopped making videos. I just came upon your channel today and was excited to see your other videos only to see the last date a vid was posted was quite a while ago
Thank you for your comment. I've been tied up with my in person classes and can't find time to edit my videos. Maybe during summer holidays!
I make Korean traditional desserts in Korea, but I also learned a little about traditional Japanese sweets. It's good to know more about the parts I didn't know by watching your video. I hope I can learn English hard so that I can explain Korean desserts in English like you do. I'm using a translator now... :)
Thank you for watching my video. I would be interested in knowing about Korean sweets too. I think we have a lot in common.
This is sooo incredibly addicting!! I love it with ground black sesame seeds. Made them with mochiko and soft tofu. So good. Thanks for the tutorial and excellent information!
Love the simplicity of your cooking direction. Thank you!
Thank you so much
Yuki-san, this is wonderful! Thanks so much for making this video. I have a question regarding storage. If I want to make the dough balls in advance, can I freeze them, and if so, do I need to thaw them before cooking them? Also, is there any way to store them after they’ve been cooked or do they always have to be eaten right away?
You can store them by freezing the cooked dango. You can thaw them by boiling again (until it floats to the top) or microwaving them covered under water until it becomes soft.
really helpful, thank you!
Thank you so much!
Thank you for the tutorial! Can you explaine to me what's the different when using the shiratamko flour combined with soft tofu instead of water? It seems interesting and full with protein! thank you
If you use the tofu, it will stay softer longer and the texture is softer and mochi like, we say "mochi mochi" texture.
@@SimplyOishiiChannel THANK YOU! So instead of water can I use a block of silken tofu and add some water if needed?
You don't need to add water, just add enough tofu to make an ear lobe softness.
Hi, do you have the video on the dango made from glutinous and non-glutinous rice flour?
I don't have a video but the recipe can be found here :
ruclips.net/video/nqsfwLBQYJs/видео.html
How to keep overnight? Can keep in fridge?
It will get hard if its kept in the fridge. please eat asap.
What type of sugar did you mix with the kinako
I think I used organic raw cane sugar. You can use any sugar you have.