Mochiko Dango Recipe – Sweet Japanese Dumplings
Dango is a delightful Japanese sweet dumpling made from mochiko, a type of rice flour. These chewy, sweet dumplings, often enjoyed with a warm cup of green tea, are loved for their versatility. The recipe for Mochiko Dango can vary slightly depending on the season, with different flavorings or toppings being added to suit the occasion. Whether served on skewers or enjoyed in individual portions, these little treats are the perfect way to end a meal or enjoy as a snack. Traditionally, Mochiko Dango is served with tea and eaten year-round, with various variations depending on the time of year.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice flour (Mochiko) | 1 cup |
| Icing sugar (powdered) | 3/4 cup |
| Ghee (clarified butter) | 1 tablespoon |
| Hot water | 1 cup |
Preparation & Cooking Time:
| Task | Time |
|---|---|
| Preparation time | 20 minutes |
| Cooking time | 30 minutes |
Instructions:
Step 1: Prepare the Dough
To begin, sift together the rice flour (mochiko) and icing sugar to ensure there are no lumps. Set this mixture aside for now.
Step 2: Boil Water with Ghee
In a pan, bring water to a boil. Once the water starts to boil, add the ghee (clarified butter). This gives the dough a smooth and rich texture.
Step 3: Combine Ingredients
Remove the pan from heat. Gradually add the sifted rice flour and sugar mixture into the hot water while stirring constantly with a wooden spatula. Stir gently and continuously to prevent lumps from forming. Keep stirring until the mixture thickens and starts to form a smooth, sticky dough.
Step 4: Cool the Dough
Once the dough has thickened, set it aside to cool slightly. It should be soft, pliable, and not too hot to handle.
Step 5: Add Color to Dough
Divide the dough into two equal parts. To one part, add a few drops of pink food coloring (or any color of your choice), and knead the dough until the color is fully incorporated. This step is optional, but it adds a beautiful touch to the dumplings.
Step 6: Shape the Dango Balls
Pinch off lemon-sized portions of both the white and colored dough. Roll each portion between your palms to form smooth, round balls. You can make all the dumplings with a single color if preferred, but the two-tone effect is quite striking.
Step 7: Steam the Dumplings
Prepare a steamer by heating it to a high flame. Once the water is boiling, carefully place the dango balls into the steamer. Steam them for about 15 to 20 minutes, or until the dumplings are firm and cooked through.
Step 8: Cooling and Serving
Once the dango is cooked, turn off the heat and transfer the dumplings onto a wire rack to cool. Once cooled, you can serve the Mochiko Dango either individually or skewered.
Step 9: Skewer and Serve
To serve, thread a few Mochiko Dango onto wooden skewers. These sweet, chewy dumplings make for an excellent dessert or snack. For the best experience, serve them as a treat with a warm cup of green tea or enjoy them after a meal of vegetarian sushi or teriyaki chicken with rice.
Serving Suggestions:
- Enjoy your Mochiko Dango as a delightful dessert after a Japanese meal, such as Vegetarian Sushi or Teriyaki Chicken.
- You can serve them as a snack for afternoon tea, accompanied by a refreshing cup of green tea.
- For extra flavor, drizzle a bit of sweet soy sauce or anko (sweet red bean paste) over the dango before serving.
Nutritional Information (Approximate per serving):
Note: Nutritional values may vary based on specific ingredients and portion sizes.
| Nutrient | Amount |
|---|---|
| Calories | ~100 kcal per skewer |
| Carbohydrates | ~22 g |
| Protein | ~1 g |
| Fat | ~2 g |
| Fiber | ~1 g |
Mochiko Dango is a wonderfully chewy and satisfying Japanese treat that is naturally gluten-free, making it suitable for a variety of dietary preferences. With its simple ingredients and customizable flavors, itβs easy to make and enjoy year-round. Whether youβre serving it for a special occasion or as a casual snack, this recipe for sweet Japanese dumplings will be a hit with everyone who tries them!
