If you’re looking for a delightful treat, this Easy Dango Recipe is just the ticket! I remember making dango with my cousin Mia when we were kids. We’d giggle as we shaped the little dumplings, and now I’m excited to share this simple Japanese dessert with you.
Table of Contents
Why You’ll Love It
- It’s fun to make and shape the dango.
- You can customize the flavors and toppings.
- It’s a great way to introduce kids to cooking.
Pure Comfort
Dango is pure comfort food. These chewy rice dumplings are not only delicious but also bring back warm memories of family gatherings and celebrations.
What You Need
- 1 cup 1 cup sweet rice flour (120 g) – Also known as mochiko; this gives dango its chewy texture.
- 1/4 cup 1/4 cup sugar (50 g) – Adjust to taste; can substitute with honey or maple syrup.
- 1/2 cup 1/2 cup water (120 ml) – Add more if the dough feels too dry.
- 1/4 cup 1/4 cup soy sauce (60 ml) – For a savory glaze; can substitute with tamari for gluten-free.
- 1/4 cup 1/4 cup mirin (60 ml) – This sweet rice wine enhances the flavor.
- 1 tbsp 1 tbsp cornstarch (8 g) – For dusting; helps prevent sticking.
Time to Cook
Prep: 20 minutes | Cook: 15 minutes | Total: 35 minutes | Difficulty: Easy | Make-Ahead: Yes, dango can be made a day in advance.
Steps to Make It
- In a mixing bowl, combine the sweet rice flour and sugar. Stir them together until well mixed, and you’ll notice a sweet aroma wafting up. This is the base for your dango.
- Gradually add the water to the flour mixture while stirring. Keep mixing until the dough forms a sticky ball. If it feels too dry, add a little more water, but be careful not to make it too wet.
- Dust your hands with cornstarch to prevent sticking. Pinch off small pieces of dough and roll them into balls about 1 inch in diameter. Place them on a plate lined with parchment paper.
- Bring a pot of water to a gentle boil. Carefully drop the dango balls into the boiling water. They will sink initially, but watch closely as they float to the surface, which takes about 5 minutes.
- Once the dango float, let them cook for an additional 2-3 minutes. You’ll know they’re done when they look slightly translucent. Remove them with a slotted spoon and transfer to a plate.
- In a small saucepan, combine the soy sauce and mirin over medium heat. Stir and let it simmer for about 2 minutes until slightly thickened. This will be your delicious glaze.
- Drizzle the glaze over the dango or dip them in the sauce. Serve warm and enjoy the chewy texture and sweet-savory flavor!
Make It Perfect
- For a fun twist, try adding food coloring to the dough for festive occasions.
- If the dough is too sticky, dust it with a little more cornstarch while shaping.
- Serve dango with a side of fresh fruit for a refreshing contrast.
Mix It Up
- Try using different toppings like sweet red bean paste or sesame seeds.
- You can also flavor the dough with matcha or cocoa powder for a unique taste.
Perfect Partners
- Pair dango with green tea for a traditional Japanese experience.
- Serve alongside mochi ice cream for a delightful dessert spread.
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FAQs
Can I make dango ahead of time?
Yes, you can prepare dango a day in advance. Just store them in an airtight container in the fridge.
How do I store leftover dango?
Store leftover dango in an airtight container at room temperature for up to two days.
Can I freeze dango?
Yes, freeze cooked dango in a single layer on a baking sheet, then transfer to a freezer bag. They can be stored for up to a month.
What can I substitute for sweet rice flour?
You can use regular rice flour, but the texture will be different. Sweet rice flour is best for that chewy consistency.
What’s the best way to serve dango?
Dango is best served warm, drizzled with sauce or topped with your favorite sweet toppings.
Conclusion
This Easy Dango Recipe is a fun and tasty way to enjoy a sweet Japanese treat. Whether you’re making it for a family gathering or just a cozy night in, dango is sure to bring smiles. Give it a try, and you’ll see why it’s a beloved Japanese dessert!
Easy Dango Recipe for a Sweet Japanese Treat
Ingredients
Equipment
Method
- Combine sweet rice flour and sugar in a mixing bowl until well mixed.
- Gradually add water to the flour mixture while stirring until a sticky dough forms.
- Dust hands with cornstarch, pinch off dough pieces, and roll into 1-inch balls. Place on parchment paper.
- Bring a pot of water to a gentle boil and carefully drop dango balls into it.
- Cook until dango float to the surface, then simmer 2-3 more minutes until slightly translucent.
- Remove dango with a slotted spoon and transfer to a plate.
- In a small saucepan, combine soy sauce and mirin, simmer over medium heat for about 2 minutes until thickened.
- Drizzle glaze over dango or dip them in the sauce. Serve warm.