Easy Dango Recipe
Dango is a delicious Japanese dessert that consists of sweet rice dumplings skewered on a stick. It is a popular treat enjoyed during various occasions, including Hanami (cherry blossom viewing) season. In this recipe, we will show you how to make easy dango at home.
Ingredients:
- 1 cup mochiko (sweet rice flour)
- 1/2 cup warm water
- 1/4 cup granulated sugar
- 4-5 drops of food coloring (optional)
- Cornstarch (for dusting)
Instructions:
- In a large mixing bowl, combine the mochiko, warm water, granulated sugar, and food coloring (if desired). Mix well until a sticky dough forms.
- Dust a clean surface with cornstarch and transfer the dough onto it. Knead the dough for about 5 minutes until it becomes smooth and elastic.
- Divide the dough into equal-sized portions and roll each portion into a small ball. You can also shape the dumplings into different shapes if you prefer.
- Bring a pot of water to a boil and add the dumplings. Cook them for about 3-4 minutes or until they float to the surface.
- Remove the dumplings from the boiling water and transfer them to a bowl filled with cold water to cool down.
- Once cooled, skewer the dumplings onto sticks, alternating colors if desired.
How to Prepare:
Dango is traditionally served with a sweet soy sauce glaze called Mitarashi sauce. To prepare the sauce, mix 1/4 cup of soy sauce, 2 tablespoons of sugar, and 2 tablespoons of water in a small saucepan. Heat the mixture over medium heat until the sugar dissolves and the sauce thickens slightly.
Preparation Time:
The preparation time for this easy dango recipe is approximately 30 minutes.
Servings:
This recipe makes about 16 dango skewers.
Nutrition Facts:
Each serving of dango (1 skewer) contains approximately:
- Calories: 60
- Carbohydrates: 15g
- Sugar: 5g
- Protein: 1g
Tips:
- You can customize the colors of the dango by using different food coloring options. Traditional dango is usually white, pink, and green.
- If the dough feels too sticky, you can add a little more mochiko to adjust the consistency.
- Make sure to dust your hands with cornstarch while shaping the dumplings to prevent sticking.
FAQs:
Q: Can I make dango ahead of time?
A: Yes, you can make dango ahead of time. Store the cooked dumplings in an airtight container in the refrigerator for up to 2 days. When ready to serve, heat them up in the microwave or steam them for a few minutes.
Q: Can I freeze dango?
A: Yes, you can freeze dango. After boiling and cooling the dumplings, store them in a freezer-friendly bag or container for up to 1 month. Thaw them in the refrigerator before reheating.
Q: What other toppings can I use for dango?
A: Apart from the traditional Mitarashi sauce, you can also enjoy dango with kinako (roasted soybean flour) or matcha (green tea) powder. Simply roll the skewered dumplings in these toppings before serving.
Experience the taste of Japan with this easy dango recipe. These sweet rice dumplings are not only delicious but also fun to make. Enjoy them during a Hanami picnic or as a delightful dessert at any time.
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