Dango Food

3-COLORED DANGO

Steps:

• Combine the Mochiko powder and sugar in a bowl. Add in hot water little by little and mix with your hands until the dough has the same consistency as an earlobe (a weird description, but the most commonly used in Japan for the perfect dango).
• Divide the dough into thirds. In the first portion, add the Matcha powder. Add water to the Matcha powder if needed to help it combine with the dough. In the second portion, add red food coloring and knead until the color is fully combined. Leave the last portion as is.
• Roll the dough mixture into 6 even balls. Boil the dango for 5 minutes. Once they float to the surface, they will be done.
• Let the dango cool in ice water. Place the dango onto skewers and serve.

DANGO (SWEET JAPANESE DUMPLINGS)

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!