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Steamed And Delicious Basic White Dango Recipe

Steamed and Delicious Basic White Dango Recipe
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Serving : 20
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Prepare the ingredients before making Steamed and Delicious Basic White Dango in your home. Then, follow these steps below to serve Steamed and Delicious Basic White Dango for your family or friends.

Ingredients: Steamed and Delicious Basic White Dango

  • 150 grams Joshinko flour
  • 180 ml Boiling water

How to Make Steamed and Delicious Basic White Dango

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Steamed and Delicious Basic White Dango in your home by yourself.

    Step 1
  • Put joshinko flour in a bowl, pour boiling water in one go and mix with a rice spatula. When the dough has slightly cool down, knead with your hands. The best softness is to make it soft as an earlobe.
  • Step 2
  • Roll out Step 1 into a rod like shape and cut it into 20 pieces while wetting the knife after each cutting.
  • Step 3
  • With moisten hands form into balls. It will be difficult to shape the pieces round if you use too much water.
  • Step 4
  • Line the steamer filled with boiling water with wet kitchen towel ( a big one ). Line the dango in the steamer leaving some space in between each other.
  • Step 5
  • Cover the dango loosely with the kitchen towel. Cover the steamer with a lid and steam on high for 10 minutes.
  • Step 6
  • After steaming, quickly fan the dango with a fan to let them become shiny.
  • Step 7
  • Wet your hands while lining them leaving space in between, and let them cool down.
  • Step 8
  • Enjoy the white dango dumplings with soy sauce-based topping, anko or kinako. The picture shows green soy beans kinako with sugar from Yokohama Gumyouji shrine.
  • Step 9
  • When making mitarashi-dango, divide the dango dough into 16 pieces.
  • Step 10
  • I made the dango for the autumnal equinox and offered them to our ancestors.
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