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Easy Dango Recipe

Easy Dango Recipe
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If you’re craving a delightful and simple treat, this Easy Dango Recipe is perfect for you! These charming Japanese rice dumplings are not only visually stunning with their vibrant colors, but they are also fun to make and enjoy with family and friends. Made from non-glutinous and glutinous rice flour, each chewy bite brings a taste of tradition into your kitchen. They’re great for any occasion—whether it’s a springtime gathering or a cozy evening at home. With endless topping possibilities, from sweet soy glaze to fresh fruits, these dango will surely brighten up your dessert table. Gather your loved ones and embark on this culinary adventure together!

Ingredients

Scale
  • 1 1/3 cup joshinko non-glutinous rice flour (150 g)
  • 1 1/2 cup shiratamako glutinous sweet rice flour (200 g)
  • 3/4 cup powdered sugar (optional) (75 g)
  • 1 1/3 cup hot water
  • 1 teaspoon matcha powder (+ 1 tsp water)
  • 1 drop pink food coloring

Instructions

  1. Soak 12 small bamboo skewers in water to prevent burning while cooking.
  2. In a bowl, mix the joshinko and shiratamako flours. If desired, add powdered sugar for sweetness. Gradually pour in hot water until a soft dough forms; knead until smooth.
  3. Divide the dough into three parts. Color one portion with pink food coloring and another with matcha paste (mix matcha powder with water).
  4. Roll the colored dough into small balls (about 20g each), aiming for around 36 balls total.
  5. Boil water, cook the white dango first until they float, then chill in an ice bath. Repeat for colored dango, keeping them separate.
  6. Skewer three balls onto each soaked stick—green at the bottom, white in the middle, and pink on top.

Nutrition

Find it online: https://simplemealbox.com/easy-dango-recipe/