Natsu Furutsu Dango Recipes

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.

NATSU FURUTSU DANGO

Steps:

• Place a small amount of water in a pot and keep on low.
• Mix the mochiko and warm water together.
• Blend it together well using your hands.
• Treat the mochiko mix as if it were were dough by kneading it and make sure all the flour is well blended.
• Spray your steam basket or colander lightly with the non-stick cooking spray.
• Roll the dough into dumplings, none bigger than a 25 cent piece.
• Place the balls at least an inch and a half away from each other. This stuff expands and sticks together in a bad way if you're not careful.
• Place the steamer basket or colander in the pot and steam it on high for 10 minutes.
• Remember to add small amounts of water as you go along, but not to much so that it ruins the dumplings.
• If you're making two batches of dumplings because you only have one basket, generously dust a cutting board with the katakuriko. Cool the dumplings enough to handle and place them on the floured cutting board. Repeat steps 2 - 4 until dough is gone.
• Make syrups.
• To make the Strawberry syrup, Mix the strawberries, 1/2 cup water, and 1/4 cup sugar together in a small saucepan.
• Mash the berries and stir.
• In a separate bowl, add one tablespoon katakuriko or cornstarch to 1/4 cup water.
• Stir the mashed fruit mix quickly while pouring in the katakuriko mix.
• This last step gives the berries a thicker texture. Omit if you like the thinner syrups. Set aside. Rinse saucepan.
• For the Peach syrup, Preheat stovetop to high.
• In a small saucepan mix peaches, 1/4 cup sugar and 1/2 cup water. Simmer on low, stirring constantly for five minutes.
• Add more water if you like a thinner syrup.
• Mash peaches and set aside in a separate bowl. Rinse saucepan.
• Once syrups are done, skewer the cooled dango about 4 per bamboo skewer.
• Place on a wire rack and grill in oven for about one minute per side. The should be lightly toasted. You can use a grill pan or an actual grill to do this also just remember they are only to be cooked until golden brown. You don't want to burn these.
• Brush each skewer with your choice of the syrups, covering them completely. Serve immediately.

FURUTSU SANDO (FRUIT SANDWICHES)

Steps:

• Beat cream, powdered sugar, and vanilla together in a bowl with an electric mixer on medium speed until stiff peaks form, 3 to 5 minutes.
• Spread 1 side of each bread slice with whipped cream. Arrange fruit pieces in a diagonal row on 2 of the bread slices, working from 1 corner to the opposite corner. Fill in the areas on both sides of the row with remaining fruit pieces, cutting to fit as necessary. Top with remaining bread slices, cream-sides down. Tightly wrap sandwiches in plastic wrap. Chill at least 1 hour, or up to 24 hours.
• Remove plastic wrap. With a serrated knife, carefully cut sandwich in half diagonally, slicing through the diagonal fruit row.