Kabocha Dango

Love dango, but wish there was a way to fit their taste into the cooler weather? Try this seasonal variation on a traditional Japanese sweet! Featuring a sweetened pumpkin filling stuffed inside a delicious chewy rice dumpling, topped with a sweet and savory sauce, kabocha dango put the taste of fall into bite-sized dessert form.

Kabocha Stuffed Dango

Makes approximately 21 dumplings



1 box mochiko sweet rice flour

1 14oz package silken tofu

1 tbsp white granulated sugar


450g kabocha pumpkin

1 tbsp white granulated sugar

1 pinch salt


2 tbsp honey

2 tbsp black sesame paste

⅓ tsp salt


  • First, prepare the dough.

  • In a large mixing bowl, combine 1 box of mochiko flour, 1 package silken tofu, and 1 tbsp sugar.

  • Using a large, sturdy fork, break up the tofu and mix with the flour and sugar until you have a thick, paste-like consistency. Set aside the bowl for later.