Description
Delightful Japanese sweet dumplings that are chewy and subtly sweet, perfect for any gathering.
Ingredients
Scale
- 1 cup Joshinko non-glutinous rice flour
- 1 cup Shiratamako glutinous sweet rice flour
- 1/4 cup powdered sugar
- 3 tablespoons hot water
- 2 teaspoons matcha powder
- 1 tablespoon water (for matcha)
- 1 drop pink food coloring (optional)
Instructions
- Combine the ingredients: In a large bowl, mix the Joshinko and Shiratamako flours along with the powdered sugar.
- Add water gradually: Pour in the hot water slowly, mixing until a smooth dough forms.
- Divide the dough: Divide it into three equal pieces and color as desired.
- Shape the dango: Roll each piece into small balls to create classic dango shapes.
- Boil them: Drop the dango into boiling water and cook until they float, about 5-7 minutes.
- Cool down: Remove from water and let them cool on a plate.
- Skewer & serve: Optionally skewer them for presentation.
Notes
Dango can be prepared ahead of time and stored in the fridge for a few days. Serve warm for the best experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg