Description
Dango is a traditional Japanese dessert made of chewy rice flour balls, often served on skewers. This simple and delightful recipe captures the essence of Japanese springtime, with a mild sweetness and vibrant colors.
Ingredients
- Joshinko Glutinous Rice Flour: 1 cup (provides a chewy texture for the Dango balls).
- Shiratamako Glutinous Sweet Rice Flour: 1/2 cup (adds sweetness and enhances the chewy consistency).
- Powdered Sugar: 2 tablespoons (optional for added sweetness).
- Hot Water: 1/2 cup (helps form the dough and bind the ingredients together).
- Matcha Powder: 1 teaspoon (adds a green color and distinct flavor to the dough).
- Pink Food Coloring: A few drops (used for the pink-colored dough, adding a visual appeal for spring).
Instructions
- Soak bamboo skewers in water to prevent burning during cooking.
- Combine Joshinko and Shiratamako rice flours in a bowl, then slowly add hot water to form a dough.
- Divide the dough into three equal portions and color each one separately—pink with food coloring, green with matcha powder, and leave one portion white.
- Weigh and roll each portion into 20-gram balls.
- Bring water to a boil and cook the white dough balls first. Once they float to the surface, cook for another 2 minutes.
- Remove the cooked balls and skewer them onto bamboo sticks.
Notes
- If the dough feels too sticky, add more rice flour. If it’s too dry, add a little more water.
- Dango is best enjoyed fresh, but it can be stored in the fridge for 2-3 days.
- For a gluten-free version, use gluten-free rice flour, though the texture may differ slightly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer (3 balls)
- Calories: 120
- Sugar: 5g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg