How to Cook Dango Recipe,Japanese Food

"Dango Recipe,Japanese Food,Ingredients,How to Make Dango"

Dango Recipe, Japanese Food

Dalgano -  Recipes Japan | Dango is a Japanese cake that is round like a small ball and is cooked by steaming or boiling it in water. Dango dough is made from rice flour kneaded with water or hot water.

Kushidango is a term for some 3, 4, or 5 Dango grains that are stabbed together with a stick (Kushi) of bamboo. The number of Dango grains in one skewer depends on the region in Japan. The sweet-tasting Dango is made by adding sugar to the batter, while the unsweetened Dango is dipped in the sauce.

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Ingredients:

•     100 gr glutinous rice flour
•     100 gr rice flour
•     5-6 tablespoons sugar or adjust the sweetness
•     1/2 tsp salt
•     90 ml water
•     enough pink & green coloring
•     enough skewers
•     enough water to boil

How to Make Dango:

1. Heat enough water to boil the Dango over medium heat.
2.  Combine glutinous rice flour, rice flour, sugar & salt, mix well.
3. Pour water into the flour mixture little by a little while kneading until smooth / can be pulverized. If the dough is too soft...add the glutinous rice flour little by little until the dough is easy to form. It's better if the dough is a bit hard so that when it's boiled...the shape of the Dango is a good round.
4. Divide the dough into 3 parts. Leave 1 part white, 1 part give pink coloring & 1 part give green coloring. The shape of the balls is the size of a baked ball (do you know it or not, it looks like it doesn't exist now)
5.  Boil Dango alternately in each color. Wait until the Dango floats, then lift, drain.
6.  When all the Dango have been boiled, pierce with a skewer @ 3 colors. Serve.

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