With your hands, mix together the kinako, shiratamako, and tofu in a bowl. While kneading, the dough should come together into a moist ball. If it is too dry, add a bit of soy milk (or milk).
Roll the dough into your desired sizes. I made mine into tiny round dumplings to make them easy for the kids to eat. I made 30 dumplings. Drop into a pot of boiling water, then cook them.
The submerged dumplings will rise to teh surface and float. Allow to boil for about 2 minutes after they rise to the top (on medium heat). Transfer to chilled water, chill thoroughly, coat in kinako and sugar, then enjoy!
Put the kinako and sugar into a bowl, then roll the dumplings around to coat.
I used this brand of tofu. I like it because 80 g is an easy amount to use, and easy when mixing.
Chock full of kinako.
