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Dango Recipe With Rice Flour: A Traditional Japanese Sweet Treat

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Kinako Dango (Sweet Soy Flour Dumplings) Pickled Plum Food And Drinks
Kinako Dango (Sweet Soy Flour Dumplings) Pickled Plum Food And Drinks from pickledplum.com

Description

Dango is a traditional Japanese sweet made from rice flour. It is a chewy and delicious treat that is often served at festivals or as a dessert. Dango is usually served on a skewer with three to five dumplings per stick, and it comes in different flavors, such as matcha, black sesame, and soy sauce.

Prep Time

The prep time for this dango recipe is approximately 10 minutes.

Cook Time

The cook time for this dango recipe is approximately 15 minutes.

Ingredients

For this recipe, you will need the following ingredients:
  • 1 cup of mochiko (sweet rice flour)
  • 1/4 cup of granulated sugar
  • 1/2 cup of warm water
  • Food coloring (optional)

Equipment

For this recipe, you will need the following equipment:
  • Large mixing bowl
  • Wooden spoon
  • Pot
  • Bamboo skewers

Method

1. In a large mixing bowl, mix together the mochiko and sugar. 2. Slowly add in the warm water while stirring with a wooden spoon. 3. Mix until the dough comes together and there are no lumps. 4. Knead the dough with your hands for a few minutes until it becomes smooth. 5. Divide the dough into four equal parts and add food coloring to each part (optional). 6. Roll each part into small balls. 7. Bring a pot of water to a boil. 8. Drop the balls into the boiling water and cook for 2-3 minutes, or until they float to the surface. 9. Remove the balls from the pot and place them in ice water to cool. 10. Once the balls are cool, skewer three to five balls onto a bamboo skewer.

Notes

  • If the dough is too dry, add a little more water. If it is too wet, add a little more mochiko.
  • If you are not using food coloring, the dango will be white.
  • You can store the dango in an airtight container in the refrigerator for up to three days.

Nutrition Info

  • Calories: 80
  • Carbohydrates: 18g
  • Protein: 1g
  • Fat: 0g
  • Sodium: 0mg

Recipe Tips

  • Make sure the water is warm but not boiling when you add it to the mochiko mixture.
  • Knead the dough well to make sure it is smooth and elastic.
  • Do not overcook the dango or they will become too soft.
  • You can serve the dango with a variety of toppings, such as kinako (roasted soybean flour), anko (sweet red bean paste), or mitarashi sauce (a sweet soy sauce glaze).

Try this delicious dango recipe with rice flour and enjoy a traditional Japanese sweet treat. It's easy to make and perfect for any occasion!


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