Dango (Japanese Sweet Dumplings)

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 30 servings


  • 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 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 & Variations

No special items needed.

Tags : Desserts