Description
Sweet and chewy dango is a delightful Japanese treat made from glutinous rice flour, offering a uniquely chewy texture that pairs perfectly with various toppings. These charming rice dumplings are easy to make and can be enjoyed warm or chilled, making them ideal for any occasion. Drizzled with sweet soy sauce or dusted with kinako, each bite is a sweet celebration for your taste buds. Bring a piece of Japanese culture into your kitchen with this simple yet impressive recipe!
Ingredients
Scale
- 1 cup glutinous rice flour
- 4 tablespoons granulated sugar
- 1/2 cup water (room temperature)
- Food coloring (optional)
- Toppings: sweet soy sauce or kinako (to taste)
Instructions
- 1. Prepare the Dough: In a mixing bowl, combine glutinous rice flour and sugar. Gradually add water until a smooth, non-sticky dough forms. If desired, mix in food coloring.
- 2. Shape Your Dango: Divide the dough into small portions (about 1 inch each) and roll them into balls. Place on parchment paper.
- 3. Boil the Dango: Bring water to a gentle boil and drop in the dango balls. Cook for about 5 minutes or until they float.
- 4. Cool Down: Remove cooked dango with a slotted spoon and transfer to an ice bath for quick cooling.
- 5. Add Toppings: Drizzle with sweet soy sauce or dust with kinako before serving.
- 6. Serve and Enjoy: Present your dango on plates either warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 dango (30g)
- Calories: 70
- Sugar: 5g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg