How To Make Dango
Learn how to make dango with just two ingredients. These soft and chewy Japanese rice dumplings are easy to make and perfect for Matcha Zenzai and other Japanese desserts.
Servings: 16 dango
Ingredients
- 8 oz mochiko or shiratamako (preferred) or glutinous rice flour
- ¾ cup water
Instructions
- In a large bowl, add the mochiko and water.
- Mix and knead until it forms a smooth dough that no longer sticks to your hands.
- Divide the dough into 16 equal portions.
- Roll each portion into a ball.Pro Tip: After rolling the dango into balls, roll them a second time between your palms to smooth out any uneven spots and make them perfectly round.
- Bring a pot of water to a boil. Carefully drop in the dango and wait for them to float to the top.Pro Tip: Give the dango a gentle stir after adding them to the pot so they don't stick to the bottom.
- Once the dango float to the top, remove them with a strainer.
- Place the dango in a bowl of cold water. They are now ready to use for Matcha Zenzai or other Japanese desserts.
Video
Notes
Nutrition
Serving: 16dango | Calories: 52kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 0.02g | Calcium: 2mg | Iron: 0.05mg