How To Make Dango (Japanese Sweet Dumplings)
Well good day everybody. I hope you have a great weekend. The weekend is such a good time to enjoy your time with your family. Its will be perfect if you can combine family time with delicious snack. Make a chewy and bouncy Dango maybe can be an option to serve to your family, specialy for the childern.
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| Image taken from: wikipedia |
Dango or usually we call as Mochi is a sweet dumplings from Japan that made from glutinous rice flour. In Japan this snack is usually serve with green tea in a lot of occation. Dango has a lot of different varieties in traditionally eaten in given seasons. This snack is so popular because it’s so simple to make it by your own. Let’s see how to make it.
Ingredients:
1. ⅓ cup (55 g, 80 ml) glutinous rice flour
2. 2½ Tbsp. Water
3. ½ tsp. Sugar
For Sauce:
1. 1 cup water
2. ½ cup sugar
3. 2 Tbsp. soy sauce
4. 1½ Tbsp. potato starch or 1½ tablespoons cornstarch
5. 1½ Tbsp. Water
Steps:
1.Combine glutinous rice flour, sugar and 2 Tbsp. water in a bowl. Mix it untill well combined.
2.Using your hand to make it a dough. Slowly add the rest of ½ Tbsp. water. Try to make a ball, if you still can’t make it become a ball and there are more crumbs left, isntead of pouring more water you just need to wet your hand and try again to form into a ball.
3. Then roll into a nice smooth balls.
4. Cook the balls in a boiling water, about 2 minutes.
5. When the balls start to float you should pick them up and put them in ice water to let them cool.
6.Skewer them in bamboo sticks (3-4 dumplings each stick).
7.To make the sauce you need to mix the water, sugar and soysauce in a pan and put it on medium heat.
8.In the other set aside you need to mix the water and the potatostarch.
9. When the sauce boils, mixture the sauce with the starch quickly.
10. Finally, pour the sauce over the dango balls and they are ready to serve.
Well that’s all the steps to make silmple Dango. I hope you can try it by your own and sweet your day with sweet Dango. Have a nice day, see you next time…
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