Dango Sweet Japanese Dessert Food
DANGO (SWEET JAPANESE DUMPLINGS)
Dango, my favorite Anime food... Sailor Moon, Clannad, they all have it. I looked around the net and aggregated all the best bits i had tried into this recipe. A lot of it is similar to http://www.recipezaar.com/120390 , but i think this is better from experience. Dango are great for a party at your house, or bringing to peoples houses as a thoughtful gift, but i find they taste all the sweeter when you devour them yourself just after cooking :D Try to get Mochiko, it's the best! Alternatives for Katakuriko are listed in order of preference after it in the ingredients section. All of the ingredients are available at an Asian food store.
Provided by Derry Quinn
Categories Japanese
Time 1h15m
Yield 6-10 Dango, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
- Knead the dough well.
- Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
- Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
- When they are done (brownled slightly) take them off and let the cool on a wire rack.
- Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
- Combine the Katakuriko with the small tablespoon and a half of water.
- When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
- Grill the dango slightly and add the sauce to taste.
- YUM! Anime-licous!
DANGO
Dango is a traditional Japanese dessert, served in many Asian Cafés.
Provided by Chansey Channel
Time 20m
Yield Serves 5
Number Of Ingredients 5
Steps:
- Mix the Sticky Rice, the Tofu and the sugar to form a certain kind of dough for making Dango. Make a round ball with the dough.
- Split your round ball into three pieces. Add the green tea powder to one of the pieces. Mix it with your hands until it has gotten a uniform green colour. Leave the second piece of the dough as it is and now add 2 Drops of red food colouring to the third piece. Mix it with your hands until it has gotten a red uniform colour.
- Now divide each of your three pieces of dough into five parts. Now you should have 15 parts of dough. Five will be red, five white, and the remaining five green. Form each of the 15 parts into balls by rolling them with your palms.
- Boil the 15 pieces of dough for about 2 to 3 minutes. Then, let them cool down. Then, take 3 pieces of dough each different colour. Get a skewer and pierce the 3 pieces of dough on. The order doesn't really matter but it's more traditional in Japan to put the green one on first, then the white, and finally, then the red. Enjoy!!
CHI CHI DANGO - JAPANESE DESSERT
Now here is a dessert that has been around our family table forever. I have since been teaching and making this with my first grand daughter for the past 4 years, she is now 8 years old. She just loves this dessert and started asking to help make it when she was 4 years old. Chi Chi Dango is so esthetically pleasing to the eye...
Provided by Jo Anne Sugimoto
Categories Candies
Number Of Ingredients 14
Steps:
- 1. Combine mochiko, sugar, baking powder.
- 2. Blend coconut milk, water, vanilla extract to the dry ingredients.
- 3. Add a few drops of red or green food coloring, or whatever color you want to make it. Mix well, so there are no streaks or dots of food color.
- 4. Spray a 9 x 13 inch pan with a non-stick spray, pour the batter and cover with foil, bake at 350 degrees for 1 hour.
- 5. Remove from the oven and take off the foil to cool. Cut the mochiko with a plastic knife. Cut them into small pieces approximately 1 x 1 1/2 inches.
- 6. In a plastic zip-lock bag pour in katakuriko or kinako, add cut pieces of chi chi dango a little at a time, so the pieces will not stick together. Lightly shake them off and place on a serving platter.
- 7. If you cannot find katakuriko or kinako, you can roll the Chi Chi Dango in cornstarch.
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