Mochiko Dango Recipe Sweet Japanese Dumplings

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!

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.

KUSHI DANGO (JAPANESE SKEWERED RICE DUMPLINGS) WITH MITARASHI SAUCE

Steps:

• Bring a pot with water over medium heat to a boil. Prepare a small bowl of ice water.
• Meanwhile, mix rice flour and sugar for dough in a bowl until well blended. Add water, 1 tablespoon at a time, stirring well after each addition, until dough is squishy but firm.
• Dust a work surface with cornstarch. Set dough on top and knead until smooth. Pull off small amounts of dough and roll into small, uniform balls (dumplings). Use up all the dough this way.
• Drop a handful of rice dumplings into the boiling water at a time. Cook until dumplings rise to the top, 3 to 5 minutes. Once they have risen to the top, cook for 2 more minutes. Remove with a slotted spoon and immediately drop them into the bowl of ice water.
• Remove dumplings from the ice water and thread 3 to 4 a skewer. Repeat with remaining dumplings, adding more ice to the water for the cooling stage once as needed.
• Prepare sauce: Combine 1 cup water, sugar, and soy sauce in a saucepan over medium heat. Cook until sugar dissolves. Stir together cornstarch and 1 1/2 tablespoons water in a small bowl and add to the soy sauce mixture. Cook, stirring, until sauce thickens, then remove from heat and cool slightly.
• Heat a griddle over medium heat. Once hot, grill skewered dumplings on both sides until lightly browned, about 3 minutes. Remove to a plate and pour cooled mitarashi sauce on top. Serve.