Dango is a Japanese sweet dumpling and sweet made from mochiko or rice flour, related to mochi and hence also called as Mochiko Dango. It is often served with green tea. Dango is eaten year-round with variations in ingredients to suit the fervour of the climate. Three to four dango dumplings are often served on a skewer, as a dessert after Japanese meals.
Serve Mochiko Dango with other dishes like Vegetarian Sushi Recipe or Teriyaki Chicken Recipe with rice.
Here are a few more recipes from Japanese cuisine
Cuisine: Japanese
Course: Dessert
Diet: Gluten Free
Equipments Used: Hard Anodised Kadai (Wok), Dhokla & Idli Steamer With Plates
Cooks in 30 M
Total in 50 M
To begin making Mochiko Dango recipe - Sweet Japanese Dumplings, combine rice flour and powdered sugar and sift them together. Keep aside.
Boil water in a pan with ghee/clarified butter.
Remove water from heat and now slowly start adding rice flour mix into the water.
Keep stirring with a wooden spatula . Break lumps if formed.
Stir the rice flour mixture till it thickens to form a smooth dough. Set aside to cool.
Divide the dough into two parts. Add pink color or any other color of your choice to one part of the dough and knead well.
Pinch a lemon sized ball from both white and pink dough one by one and roll between your palm to make Dango or round ball.
Heat a steamer and place the dangos to steam in high flame for 15-20 minutes.
Once done turn off the heat and place the dangos on a wire rack to cool.
Arrange few Mochiko Dango (Sweet Japanese Dumplings) on a skewer and serve as evening snack
Serve Mochiko Dango as a dessert after Vegetarian Sushi Recipe or Teriyaki Chicken Recipe with rice.