Ingredients
- 1 cup sweet rice flour (Shiratamako)
- ¼ cup granulated sugar
- ½ cup water (room temperature)
- ½ cup red bean paste (Anko), for filling or topping
Instructions
- In a bowl, mix sweet rice flour and sugar. Gradually add water while stirring until a smooth, pliable dough forms.
- Divide the dough into 12 equal portions and roll each into a small 1-inch ball.
- Bring a pot of water to a boil and gently drop the dango balls in. Cook for about 3 minutes, or until they float to the surface.
- Remove the cooked dango with a slotted spoon and place into an ice bath to cool and firm up.
- Serve plain, with red bean paste, or topped with fruits, kinako, or sweet sauces.
Notes
- Mix in matcha or fruit puree for flavor variations.
- Drizzle with mitarashi sauce or chocolate for extra sweetness.
- Do not overcook; it affects the texture.
- Store in an airtight container and steam briefly to soften if needed.
- Color the dough with natural dyes for festive presentation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
- Diet: Vegan
Nutrition
- Serving Size: 3 dango balls
- Calories: 150
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
