Mochiko Dango Recipe Sweet Japanese Dumplings Food

EASY DANGO RECIPE

Steps:

• Before you get started on the dango, you'll need to soak 12 small bamboo skewers in water.
• Add 150 grams of non-glutinous rice flour (joshinko) into a bowl, along with 200 grams glutinous sweet rice flour (shiratamako). You can also add 75 grams of powdered sugar to make the dango sweeter if you want.
• Then pour in 1 1/3 cup hot water. Begin mixing using a spoon. Once the mixture begins to take shape, use your hands to mold the dango dough together. Depending on how you measured your ingredients can determine the texture of the dough. So you may need to add a little more flour or a little more water to get the correct consistency. The dough should feel similar to clay or play-dough, but a little softer.
• Now, evenly divide the dough into three separate pieces. Place the dough pieces into 3 separate bowls. Add 1 drop of pink food coloring into one piece and work it in.
• The second piece of dough will be the matcha one. So you'll need to add 1 teaspoon of water to 1 teaspoon of match powder to make a paste. Then add the Matcha paste to that dough and work it in as well.
• The third piece of dough will remain white, so you do not need to add anything to it.
• Now shape the dough into round balls. Each ball should be 20 grams. It's best to use a kitchen scale when measuring out the weight of the dough. This recipe should make about 36 balls.
• Now bring a pot of water to a boil and begin cooking the white dango balls first. Once you see the balls rise to the top of the pot, continue cooking for another 2 minutes.
• Then use a slotted spoon to transfer the steamed dango and quickly place it into a bowl of ice water.
• Continue doing this for the pink dango and then the green dango last. You want to cook in this order to avoid staining the water and changing the color of the dango.
• Now you can skewer the dango onto the bamboo skewers. Always insert the green ones first, then the white ones in the middle, and the pink ones last. The pink symbolizes spring cherry blossoms, white represents winter snow, and green represents summer grass. They are typically eaten during spring cherry blossom season. You can eat them as they are or add toppings like sweet soy glaze, red bean paste, or matcha paste.

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.

MOCHIKO DANGO RECIPE - SWEET JAPANESE DUMPLINGS

Steps:

• To begin making Mochiko Dango recipe - Sweet Japanese Dumplings, combine rice flour and powdered sugar and sift them together. Keep aside.
• Boil water in a pan with ghee/clarified butter.
• Remove water from heat and now slowly start adding rice flour mix into the water.
• Keep stirring with a wooden spatula . Break lumps if formed.
• Stir the rice flour mixture till it thickens to form a smooth dough. Set aside to cool.
• Divide the dough into two parts. Add pink color or any other color of your choice to one part of the dough and knead well.
• Pinch a lemon sized ball from both white and pink dough one by one and roll between your palm to make Dango or round ball.
• Heat a steamer and place the dangos to steam in high flame for 15-20 minutes.
• Once done turn off the heat and place the dangos on a wire rack to cool.
• Arrange few Mochiko Dango (Sweet Japanese Dumplings) on a skewer and serve as evening snack
• Serve Mochiko Dango as a dessert after Vegetarian Sushi Recipe or Teriyaki Chicken Recipe with rice.

CHI CHI DANGO MOCHI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
• In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan.
• Cover the pan with foil and bake for 1 hour. Allow to cool completely.
• Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.

JAPANESE SWEET RICE DUMPLINGS

Steps:

• (The Japanese call these rice dumplings obagies) Bring water to boil in a 2-quart saucepan.
• Add rice and salt, cover and reduce heat to medium.
• Cook for one hour.
• (Check to see if more water must be added to prevent sticking.) Remove from heat and let cool for 5 minutes.
• Preheat oven to 350 degrees F.
• Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill.
• (If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl.) Repeat with remaining rice, raisins and cinnamon.
• Place walnuts on a baking sheet and roast in oven and let cool.
• Coarsely grind or finely chop walnuts.
• Measure rice into 2 1/2 tablespoon portio ns.
• Moisten hands and shape dumplings.
• Roll each dumpling in walnuts to coat. Serve immediately.

ZENZAI - DANGO IN AZUKI

Steps:

• Pick over and wash the azuki, then put them in a pan with 6 cups of water. Bring to boil, then lower the heat and simmer for 2 hours until the beans are soft.
• Add more water to the pan to make the liquid up to 5 cups (some of the water will have evaporated during cooking). Add the sugar and salt and cook for 15 minutes , stirring occasionally.
• Meanwhile, make the dumplings : Mix the mochiko with enough water to make a stiff dough. Knead well, then pinch off tiny portions to form small balls, about the size of marbles. Make a small indentation in the side of each dumpling.
• Bring the azuki soup back to the boil, then drop the dumplings into the soup. Cook until the dumplings rise to the surface. Divide between warmed individual bowls. Serve hot.

MITARASHI DANGO (JAPANESE DUMPLINGS)

Steps:

• Mix together the joushinko and the hot water. Put the hot water in slowly to check that you will get the right consistency. You may not use all of the hot water.
• Add the shiratamako. Mix until it forms a soft dough that feels a bit dry to the touch.
• Divide the dough into 25 pieces (you can do this by forming a long log and cutting it, or just divide it up in the bowl and eyeball it).
• Make each piece into a little round ball. It doesn't have to be perfect in shape - a little bumpiness is fine.
• Bring a pot of water to a boil and add salt, as you would for boiling pasta.
• Add the dumplings a few at a time to the pot. After a few minutes, the dumplings will come floating to the surface.
• Boil for a further 3-4 minutes, then scoop out with a slotted spoon or similar.
• Immediately dump the dumplings into a bowl of cold water.
• Put the dumplings on skewers, 4 or 5 per skewer. Try to pierce the dumplings in the middle.
• Grill the skewered dumplings on a grill or a grill pan, turning several times, until nice burn marks form over them.
• While you're grilling the dumplings, make the mitarashi sauce.
• Combine all the ingredients for the sauce in a small pan and bring to a boil.
• Cook until the sauce has thickened. The more it cools, the more viscous it will get. You can make the sauce in advance too.
• Pour the sauce over the still warm skewered dumplings. They are best eaten right away, but you can make them in advance too, as long as you bring them to room temperature before eating.

KUSHI-DANGO (SKEWERED SWEET DUMPLINGS)

Steps:

• Put rice flour in a bowl and add warm water.
• Knead the dough well.
• Make small round dumplings.
• Place the dumplings in a steamer and steam them on high heat for 10 minute
• Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)
• Mix water, sugar, and soysauce in a pan and put it on medium heat.
• Mix the water and potatostarch in a cup and set aside.
• When the sauce boils, add the starch mixture and mix quickly.
• Slightly grill the skewered dumplings and brush the sauce over them.