Dango is a Japanese sweet made with glutinous rice flour.
It is often served with tea, so this is a must try for tea lovers!
The easiest dango recipe
You only need three ingredients.
- 120 gr glutinous rice flour
- 60 gr sugar
- 85 ml (2.8 oz) hot water
The above is for three servings of dango.
I used this glutinous rice flour, by the way. It was the only one that I could find.
First you should mix the flour and the sugar in a bowl.
Then you should add the hot water little by little, until it reaches the right consistency. Once you mix it thoroughly it should feel soft, bouncy, and not too sticky.
The next step is to take about a tablespoon of the dough and shape it into a ball with your hands.
Place the balls of dough into boiling water. Let them boil for some time until they float to the surface.
If you don’t cook the dough thoroughly, the texture will be different in the middle of each ball.
Finally, take the balls out of the boiling water and let them cool in a bowl of ice water for about a minute.
For the matcha syrup, mix 3 grams of matcha, 2 oz of sugar by volume, and 1 oz of hot water.
Mix well until the sugar and matcha dissolve completely.
Although dango are often served in a skewer, I didn’t have those at hand.
While these might not be the best looking dango, I find them delicious 🙂
They have just the right amount of sweetness, and are very chewy.
My daughter liked it too. This is the second time that she has tried dango.