Japanese Rice Dumplings Dango in Soy Caramel Sauce Recipe
Dango are small, springy dumplings made from rice flour that in Japan are often served on skewers, drizzled with a sweet-and-salty sauce. This dessert is popular at festivals and street stalls, a bit like waffles or soft-serve ice cream. At home you can make them without skewers, as a bowl of soft little balls in a thick caramel-soy sauce.
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Servings
4
Ingredients
- rice flour - 200 g
- water - 160 ml
- sugar - 2 tablespoons
- potato starch - 1 tablespoon
- sugar - 4 tablespoons
- soy sauce - 2 tablespoons
- water - 120 ml
- potato starch - 1 tablespoon
Main Ingredient:
rice flour
Preparation
- Put the rice flour and 2 tablespoons of sugar into a bowl and mix.
- Gradually pour in the hot water, stirring with a spoon, until a thick, slightly sticky dough forms.
- When the dough has cooled enough to handle, start kneading by hand for 3–5 minutes, until it is smooth and elastic, like modeling clay; if it is too dry and cracking, add a little water, if it is too sticky, add some more rice flour.
- Divide the dough into several pieces and roll each into a log about 1.5 cm thick, then cut into pieces and roll in your hands into small balls the size of a hazelnut.
- Place the balls on a plate lightly dusted with potato starch so they don’t stick.
- Bring water to a boil in a large pot, reduce the heat to medium and gently drop in the dango in batches, stirring with a spoon so they don’t stick to the bottom.
- Cook the dumplings until they float to the surface, then for another 2–3 minutes; remove with a slotted spoon into a bowl of cold water to firm up, then drain in a colander.
- Put 4 tablespoons of sugar, 120 ml of water and 2 tablespoons of soy sauce into a small saucepan, heat over medium heat, stirring, until the sugar dissolves.
- Mix the potato starch for the sauce with 2 tablespoons of cold water, pour into the saucepan in a thin stream, stirring constantly, until the sauce thickens to the consistency of a loose pudding.
- Transfer the drained dango to bowls, pour over the warm soy caramel sauce and serve immediately.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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