Dango
Description
The recipe won't take much time. Japanese dango is not an ordinary dessert—it either really appeals to you or doesn't at all. But you should definitely make it at least once to try it. By reducing the amount of sugar, dango can be prepared as a snack or a light dinner. To steam them, you can use a regular steamer, a multicooker with a steaming function, or simply place a colander over a regular pot of water, put the balls in, cover with a lid, and steam. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the Japanese dessert Dango.
- 2
Step 2
Pour 200 ml of water into a saucepan and bring to a boil. Remove from heat and let cool slightly. Add the flour and quickly mix until a smooth, sticky dough forms.
- 3
Step 3
Roll the rice dough into balls slightly smaller than walnuts and place them on a steaming rack. If desired, you can grease the rack with vegetable oil.
- 4
Step 4
Pour water into a steamer, bring to a boil, and place the rack with rice balls inside. Cover and steam for 20–25 minutes, or until cooked through. The balls should not be raw inside.
- 5
Step 5
While the rice balls are steaming, prepare the sweet sauce. Pour water and soy sauce into a small pot or, as I do, a frying pan. Add sugar and starch, then mix well to avoid lumps of starch.
- 6
Step 6
Place over low heat and cook, stirring, until the sugar dissolves and the sauce thickens. Immediately remove from heat.
- 7
Step 7
Remove the tray with the cooked dumplings from the steamer and thread several dumplings onto wooden skewers. Pour the hot dan go with the prepared sauce and serve immediately.
- 8
Step 8
Serve at the table.