Dango is a tasty street food in Japan. Made from soft, yet springy ball-shaped rice dumplings on a skewer, dango comes in a couple of different common varieties. Matcha flavored, topped with a sweet and savory soy sauce glaze, smothered with chunky red bean paste, and plain white are all favorites of this sweet treat. We carry a bunch of different varieties in our dessert section right here at Maido! However, if you're feeling adventurous, you can try making dango yourself. It's not too hard, requiring only a small amount of patience, and the ability to roll dough into a ball. To make our own dango, we borrowed this recipe from Just One Cookbook.
You'll notice that the components for the dumplings themselves are measured by weight rather than volume. This is mostly to ensure accuracy in measuring out the ratios of ingredients. Measuring in terms of weight allows for more precision, and even slight variances in the ratios of the different flours in this recipe will have an outcome on the texture of the dango. If you don't have a kitchen scale, you can use a cup measure, but make sure to scoop the flour into the cup with a spoon as this helps to ensure a consistent density. 100g/3.5 oz converts to roughly a half-cup in volume if the rice flour is measured using this method.
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
100g (3.5oz) Joshinko rice flour *
100g (3.5oz) Shiratamako rice flour *
150-160ml (⅔ cup) warm water