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Japanese Dango Dessert Recipe

Dango

This Japanese Dango Dessert Recipe is a delicious and easy-to-make treat that is perfect for any occasion. Dango are soft, chewy rice dumplings that are often served in a sweet syrup. This recipe is for a simple three-color dango, but you can easily customize it by using different colors of rice flour or adding different flavors to the syrup.

Ingredients:

• 1 cup glutinous rice flour
• 1/2 cup sweet rice flour
• 1/4 cup white rice flour
• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup water

Instructions:

1. In a large bowl, combine the glutinous rice flour, sweet rice flour, and white rice flour.
2. Add the water and mix until a smooth dough forms.
3. Divide the dough into three equal pieces.
4. To each piece of dough, add a different food coloring until you have three different colors.
5. Roll each color of dough into small balls.
6. Bring a pot of water to a boil.
7. Add the dango balls to the boiling water and cook for 3-4 minutes, or until they float to the top.
8. Remove the dango balls from the water with a slotted spoon and place them in a bowl of cold water.
9. In a small saucepan, combine the sugar, mirin, sake, and water.
10. Bring the mixture to a boil over medium heat.
11. Reduce the heat to low and simmer for 5 minutes, or until the syrup thickens slightly.
12. Add the dango balls to the syrup and simmer for 1-2 minutes, or until they are coated in the syrup.
13. Remove the dango balls from the syrup and place them in a serving dish.
14. Serve immediately.

Tips:

• For a richer flavor, use brown sugar instead of white sugar.
• To make the dango even more chewy, add 1/4 cup of cornstarch to the dough.
• Store the dango in an airtight container at room temperature for up to 2 days.

Enjoy!

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