Dango is a Japanese cake that is round like a small ball and is cooked by steaming or boiling it in water. Dango dough is made from rice flour.
How to Cook Dango Recipe Recipes Japan | Dango is a Japanese cake that is round like a small ball and is cooked by steaming or boiling it in water. Dango dough is made from rice flour kneaded with water or hot water. Kushidango is a term for some 3, 4, or 5 Dango grains that are stabbed together with a stick (Kushi) of bamboo. The number of Dango grains in one skewer depends on the region in Japan. The sweet-tasting Dango is made by adding sugar to the batter, while the unsweetened Dango is dipped in the sauce. Ingredients: 100 gr glutinous rice flour 100 gr rice flour 5-6 tablespoons sugar or adjust the sweetness 1/2 tsp salt 90 ml water enough pink & green coloring enough skewers enough water to boil How to Make Dango: Heat enough water to boil the Dango over medium heat. Combine glutinous rice flour, rice flour, sugar & salt, mix well. Pour water into the flour mixture little by a little while kneading until smooth / can be pulverized. If the dough is too soft...add the glutinous…
