Japanese Dango
Sweet and chewy Japanese rice dumplings served on skewers, often enjoyed with green tea.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup sugar
- 1/3 cup warm water
- 1/2 tsp matcha powder (for green tea flavor, optional)
- Red food coloring (for pink dango, optional)
- Bamboo skewers
Nutrition Facts
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Instructions
In a mixing bowl, combine glutinous rice flour and sugar. Gradually add warm water while stirring until a dough forms.
Divide the dough into three equal parts. Leave one part plain, mix matcha powder into the second part for green tea flavor, and add red food coloring to the third part for pink dango.
Roll each portion of dough into small balls, about 1 inch in diameter. Ensure they are smooth and free of cracks.
Bring a pot of water to a boil. Gently drop the dough balls into the boiling water and cook until they float to the surface (about 3-4 minutes).
Remove the cooked dango with a slotted spoon and immediately transfer them to a bowl of ice water to cool and firm up.
Drain the dango and skewer them onto bamboo sticks, alternating colors if desired. Serve with your favorite sweet sauce or enjoy plain.
Chef's Tips
- Texture Tip: If the dough is too dry, add a little more water. If it's too sticky, add a bit more rice flour.
- Serving Suggestion: Drizzle with sweet soy sauce (mitarashi) or red bean paste for extra flavor.
- Storage: Store leftover dango in an airtight container in the fridge for up to 2 days. Reheat briefly in the microwave before serving.
- Variation: Try adding black sesame seeds to one portion of the dough for a nutty flavor and visual contrast.
- Traditional Style: Serve three dango per skewer for the classic 'Hanami Dango' look (pink, white, and green).
