Dango

• portions: 10~15 balls
• temps actif: 30mins
• temps total: 30mins

Ingrédients

100g glutinous rice flour

100ml water

Instructions

Add glutinous rice flour to a bowl, then gradually add water while mixing until it starts to form clumps and stick together. Start mixing the dough with your hands.

Keep kneeding the dough until it picks up everything on the bowl and the texture is firm and bouncy.

Rolk into small balls and place into boiling water. Take out the balls when they float to the top and strain in cold water.

Optional: add three balls to a skewer🍡

You can eat these with mitarashi sauce (in separate recipe), kinako, or in red bean soup!

Notes

IMPORTANT: It's unlikely you'll need the full 100ml. Adding even a little extra water will make the dango sticky and ruin the texture so be careful!!

After you roll them into a ball you can press the middle with your thumb to create a platelet shape. This helps the disperse evenly. (Though I wouldn't recommend putting these onto a skewer)

Don't wait until all the dango rise to the top, take the out the ones that have floated to the top and stopped bobbing up and down instantly.