Japanese dango?

Question

Not sure which ingredients are best to make Dango (Japanese sweet dumplings). I've seen different recipes. Some say to use Mochiko and some say to use Joshinko (rice flour). Then for the sauce, some recipes say to use katakuriko (potato starch), then others say to use cornstarch. Whats the best way to make dango?

Answer 1

There are many varieties of dango, here's one to try

Sweet recipe for Kushi-dango:

Ingredients

1 cup glutinous-rice flour

3/4 cup warm water

For Sauce

3/4-1 cup water

1/2 cup sugar

2 tablespoons soy sauce

1 1/2 tablespoons potato starch or cornstarch

1 1/2 tablespoons water

bamboo sticks

Directions

1 Put rice flour in a bowl and add warm water.

2 Knead the dough well.

3 Make small round dumplings.

4 Place the dumplings in a steamer and steam them on high heat for 10 minute

5 Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)

6 Mix water, sugar, and soysauce in a pan and put it on medium heat.

7 Mix the water and potatostarch in a cup and set aside.

8 When the sauce boils, add the starch mixture and mix quickly.

9 Slightly grill the skewered dumplings and brush the sauce over them.