Dango (Sweet Japanese Dumplings) – a delicious recipe with DANGO, sweet rice, warm water, starch, water, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
2
Knead the dough well.
3
Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
4
Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
5
When they are done (brownled slightly) take them off and let the cool on a wire rack.
6
Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
7
Combine the Katakuriko with the small tablespoon and a half of water.
8
When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
9
Grill the dango slightly and add the sauce to taste.
10
YUM! Anime-licous!
246
kcal
Calories
56
g
Carbs
5
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: DANGO, 1 1/3 cups mochiko sweet rice flour, 3/4 cup warm water, potato starch or cornstarch, and more.
Yes, Dango (Sweet Japanese Dumplings) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
