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Dango (rice flour dumplings): photo of the dish
Illustrative photo: Maakun — CC BY-SA 3.0, Wikimedia Commons
Snacks & baking

Dango (rice flour dumplings)

Small soft, chewy dumplings made from glutinous rice flour, threaded three or four to a skewer. They are enjoyed coated in a sweet sauce or syrup, often during festivals and at street markets.

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Ingredients

Ingredients

Sauce sucrée

Spices & seasoning

Optional extras

Instructions

  1. Mix the rice flour, sugar and salt in a bowl. Gradually pour in the lukewarm water while kneading until you have a soft, smooth dough that no longer sticks to your fingers.
  2. Divide the dough into 20 even small balls and roll them between your palms.
  3. Bring a large pot of water to a boil. Drop the balls in small batches and let them rise to the surface, about 3 minutes.
  4. Drain them and immediately transfer them to a bowl of cold water to firm them up.
  5. For the sauce, heat the sugar, soy sauce and water, then thicken with the cornstarch dissolved in a little cold water until glossy.
  6. Thread 4 to 5 dumplings per skewer, coat with the sauce and serve warm.

Variations and tips

Matcha version. Add matcha to the dough for a green color and a slightly bitter flavor.

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Original Ecomely recipe.