I always love dango ever since I first ate them in Japan 2years ago.
This Saturday I tried to made some for tea time.
ahhh…..bring back all the lovely memories in Japan. I miss hanami.
Here’ in this blog I am making 2 type of Dango; Hanami Dango & Mitarashi Dango.
Let’s start with Hanami Dango.
100g Glutinous Rice Flour
1 tablespoon sugar (10g)
Mix well until form a dough. Testure as soft as your earlobe hahaha yes, pinch yourself ;P
Divide dough into 3 portions, add colors to them & mix well.
1. White (original color)
2. Pink (I use red coloring)
3. Green (I use Macha powder)
Then, for each color portion, divide again into 3. And form them into a round shape.
Boil them until they float above the water. When they float, it means that they are cook.
Tips: Remember to stir constantly so that your dango don’t stick to the bottom of the pot.
Skew 3 different colors of dango on each skewer and serve with Dango Sauce.
Dango Sauce: 50ml water, 1 table spoon of sugar, 1 table spoon of soy sauce & half a table spoon of starch. Mix well and bring it to a boil.
Tadaaaa!!! They look so sweet.
Now, for Mitarashi Dango. Actually this is my favorite.
Same ingredients and instructions as above, you just skip adding any coloring.
Make these dango(s) smaller. I skew 4 in a skewer, you can skew as many as 6 if you want.
Then I pan fried them on opposite side before coating them with the dango sauce.
They taste abit different, I like the slight smell of burn on them. Yumz
I hope you will like it too~!
Here’s some photo of my dango memories in Japan.