Of Japanese recipes and Japanese cuisine the truth is that we are already quite familiar with WTPgoing through sushi, ramen, katsu sando, nigiri, sashimi, usuzukuri, miso soup or sauces such as soy or teriyaki, but the sweet world still surprises us and shows us that there is life beyond the mochis.
This is the case of dango, a traditional dumpling that is also prepared with sticky rice, water and sugar -very similar to mochi, but without filling- and whose main grace, in addition to being popularized by the anime and manga series Naruto are its bright colors.
In essence, they are no longer small balls of cooked ricealthough the most iconic is what is called Hanami-Dangowhich is a skewer of dango in different colors, usually in pastel tones, which is what we bring you today.
It is not a complex recipe and it is simpler to make than the mochis and the only precaution we must take is to cool the dango in ice water once we have removed it from the pan so that it are smooth and shiny.
We make each dough separately and after resting for ten minutes, they make balls with their hands and they are thrown on boiling water to cook, each color separately.
When the balls are floating, they are cookedso we take them out, drain them, put them in cold water so that they are smooth and then we string them, again drained, on the skewers, mixing the colors.
Glutinous rice flour 2 x 400g (total 800gr)
With what to accompany Japanese dango
This quick and easy dessert recipe is usually eaten alone or with a sweet sauce, which you can find quite often in oriental food stores, but you can also resort to other syrups, molasses or jamsto taste.
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