Description
A simple and delightful recipe for Japanese dango, these chewy rice dumplings are a perfect treat enjoyed with a sweet soy glaze.
Ingredients
Scale
- 1 cup glutinous rice flour
- ½ cup water
- 2 tablespoons sugar
- 3 tablespoons soy sauce
- Optional toppings: sweet red beans, matcha powder, crushed sesame seeds
Instructions
- In a bowl, combine glutinous rice flour and sugar. Gradually add water, mixing until you achieve a smooth and slightly sticky dough.
- Divide the dough into small portions, rolling each into a marble-sized ball.
- Bring a pot of water to a gentle boil and drop in the dango in batches. Cook until they float, then let them cook for an additional two minutes. Remove with a slotted spoon.
- In a saucepan, combine soy sauce, sugar, and water. Warm over low heat until the sugar dissolves.
- Drizzle the soy glaze over the dango or serve it on the side for dipping. Add optional toppings if desired.
Notes
For added fun, experiment with natural colors using vegetable dyes. Be careful not to overboil the dango.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 2 dango
- Calories: 120
- Sugar: 8g
- Sodium: 450mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: dango, japanese dessert, glutinous rice flour, sweet treat, quick recipe