Dango Made from Steamed Rice - Noriko's Kitchen - Japanese Cooking 101

glutinous rice flour

🥗Healthier: whole grain rice flour

💰Cheaper: regular rice flour

Whole grain flour adds fiber and nutrients.

sweet red bean paste

🥗Healthier: fruit preserves

💰Cheaper: store-bought jam

Fruit preserves offer a lighter, fruity alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is natural and adds a distinct flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: homemade soy sauce

Tamari is gluten-free and can be homemade.

Place steamed rice and potato flour in a medium bowl, then mash and pound them together with a rolling pin until smooth and sticky, about 3-4 minutes.

With wet hands, take a heaping tablespoon of mashed rice and roll it into a ball. You should have about 12 pieces.

Bring a pot of water to a boil, then add the dango balls. Once they float to the surface, cook for an additional 2-3 minutes. Remove them from the boiling water and drop them into cool water. Then remove excess water with paper towels. Skewer 3 dango balls onto a bamboo stick.

Combine kinako and sugar, then coat the dango with the mixture. Alternatively, you can top them with anko if you prefer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens