Dango (Japanese Sweet Dumplings)
Recipe: #25369
December 26, 2016
Categories: Desserts, Tofu/Soy, Japanese, 5 Ingredients Or Less, 5-Minute Prep, Low Cholesterol, Low Fat, Low Glycemic, No Eggs, Non-Dairy Sugar-Free, Vegan, Vegetarian, more
"Dango is a general name for small ball-shaped mochi dumplings. Usually the mochi itself is not sweetened, but the toppings and sauces can be. Dango are often served on bamboo skewers as a fun street dessert. Dango are a more casual and everyday kind of traditional Japanese sweet than formal desserts used in tea ceremonies."
Ingredients
Nutritional
- Serving Size: 1 (8.3 g)
- Calories 6.3
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 0.6 mg
- Total Carbohydrate - 0.2 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 0.7 g
- Calcium - 29.2 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a bowl, mix Tofu and Mochiko well by hand. The dough should be not too loose nor too firm (about the firmness of an earlobe) and very smooth.
Step 2
Scoop out heaping teaspoons and roll into balls (about 1 inch diameter)
Step 3
Boil water in a large pot, and cook the dough balls until they float. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel.
Step 4
Serve in small bowls with Anko (sweet red bean paste), or on a skewer with Mitarashi (sweet soy) sauce.
Tips
No special items needed.