Need Help Making Dango.?

Question

I have tried making Dango once before but it really didn't work (They turned out to be squishy sticky rice patties. - -;;) so if any one has a resipe that works I really need the help. Thanks!

Answer 1

Maki has great dango recipes and really yummy photos.

Answer 2

DANGO

1 1/3 cups mochiko sweet rice flour

3/4 cup warm water

katakuriko or potato starch or cornstarch

SAUCE

3/4-1 cup water

1/2 cup sugar

2 tablespoons soy sauce

1 1/2 tablespoons katakuriko

1 1/2 tablespoons water

1Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.

2Knead the dough well.

3Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.

4Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.

5When they are done (brownled slightly) take them off and let the cool on a wire rack.

6Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.

7Combine the Katakuriko with the small tablespoon and a half of water.

8When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.

9Grill the dango slightly and add the sauce to taste.

10YUM! Anime-licous!

Answer 3

Materials:

- a pot

- bamboo skewers

- a spoon

- a strainer

Ingredients:

- 1 cup Shiratamako Sweet rice flour (you should be able to get this at an asian food store or a supermarket, no substitute.)

- 1/2 cup water

- water to fill the pot

- Sweet bean paste or soysauce.

Instructions:

1. Put the water into the pot and start it boiling.

2. Combine the water with the sweet rice flour. (It's best if you combine it slowly) You should get a dough that isn't too soft and is well combined. (sort of like hard bread dough)

3. Roll it into an dango shape i.e. sphere (warning: do not place on top of your head as it may leave rice flour in your hair) They should be about an inch across.

4. If the water is boiling let the balls of dango in gently with a spoon. I don't want you getting burnt from the splash.

5. Boil them long enough for them to float and then cook them for about a minute more.

6. Test one by cutting it in half. It should be cooked on the outside and sort of off-white in the inside. (Eat it now to check it, but don't eat them all before serving. You'll look like Usagi then.) If they are ready strain the dango.

7. No, don't put them on top of your head, put them on a bamboo skewer. About three to four each. Then serve with soysauce and/or sweet bean paste.

8. Now look out for Usagi and eat!

Note: These don't store well or microwave well, so make what you are going to eat.

By the way I have interesting news about "dango"! There is a song of "dango". The name is "Dango san Kyodai." It means "dango 3 brothers." The song is a children's song and very very popular in Japan! Have you ever heard this song? [note: I'm going to hunt down this song! Be sure of it! If you have any leads please give them to me and you'll get credit.]