Sunday, 25 May 2014

Dango (Japanese Sweet Dumplings)

I have some left over Anko (Japanese sweet red bean paste) 'hibernating' in the fridge and not sure what to do with them.

Saw this easy to make Dango Japanese sweet dumplings from the video tutorial of Ochikeron. I enjoyed watching her videos ... she's so cheerful ... most of her delicious and creative bakes/cookings are rather easy to follow.

I couldn't find Shiratamako in the neighbourhood Cold Storage supermarket ... opps ... so I decided to use the glutinous rice flour that I still have in the kitchen cabinet. I reckon that there may be difference in taste and texture slightly. I just wanna finish that few tablespoons of Anko.

Ingredients :
100g Shiratamako (I used glutinous rice flour)
150g Kinugoshi-dofu (lightly drained)
1 teaspoon sugar

1) Put flour,  sugar and dofu in a big bowl. Mix and knead the dough until smooth (adjust the texture by adding more flour or water), until the dough turns soft.

2) Divide the dough into 12 small pieces. Roll each piece into small balls. {I couldn't divide into 12 equal portion.  At first 8, then reshaped and divided again ... got 10 ... haiz!}

3) Boil a pot of water. Gently drop the Dango in the boiling water.

4) After a few minutes, Dango will float to the surface. Boil for another 1 - 2 minutes.

5) Drain and transfer the Dango into a big bowl of cold water. After a minute, drain well.

6) Put 3 Dango on bamboo skewers.

7) Pan fry the Dango on a non-stick pan or a pan greased lightly with oil until sides are nicely browned.

8) Put the Dango onto plate, put Anko on top and serve while still warm.

The texture ... hmm ... rather soft and chewy.  Quick and easy sweet snacks.


  1. Hi Karen! This must be something like mochi or even the little balls that we eat during winter solstice right? I love mochi and I guess I would love these Dango too!

    1. Hi Phong Hong, oh yes texture slightly like mochi but more QQ chewy. It's plain so it taste just nice with sweet red bean paste. Do try some ... easy to make.


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