This is another Japanese sweet snack made with glutinous flour! It looks similar to our Chinese 汤圆 but the texture is rather different. With the additional rice flour added to the dough, it gave a more firm and yet chewy texture. Before it is served, the dumplings are grilled till slightly charred (I don't have the patience so my dumplings don't look charred at all hahaha...) after then they coated with a sweet glaze. It tasted nice....with a smoky flavour attributed by the sweet soy glaze.
All whites looks too boring, so I've added some matcha powder :D
Grilled and coated with sweet soy glaze
or just smear a thick layer of red bean paste over!
Recipe ref : just one cookbook
Ingredient (8 sticks)
- 100gm rice flour
- 100gm glutinous rice flour
- 2 tsp sugar
- 150ml warm water + 2 tsp water
- 2 tsp matcha powder
Sweet Soy Sauce
- 6 tbsp sugar
- 1 tbsp soy sauce
- 4 tbsp water
- 1 tbsp corn flour (dissolve in 1 tbsp water)
- Combine flour and sugar in a mixing bowl. Add in warm water gradually and knead to form a smooth and soft dough.
- Divide dough into 2 equal portions. Knead matcha powder and extra 2 tsp warm water into 1 of the plain dough. Divide the plain dough and matcha dough into 12 equal portions each, total 24 pieces. Roll them into round balls.
- Bring a pot of water to boil. Drop in dango and cook over medium heat. The dumplings are fully cooked when they float to the surface. Transfer the dango into a pot of icy cold water.
- Meanwhile prepare the sauce. Combine sugar, soy sauce and water into a small saucepan. Bring to boil till sugar is well dissolved. Add in cornstarch water to thicken the sauce. Turn off heat.
- Drain away water and thread 3 dango onto a skewer. Lightly grease a non-stick pan, grill over medium heat, rotating slowly, till lightly char.
- Place the grilled dango on a serving plate, brush with some sweet soy sauce and serve immediately.
- Alternative : spread some homemade anko over grilled dango.