Monday, October 29, 2018

Anko Dango

Soft & chewy dango with red bean paste =)

(recipe adapted from justonecookbook

100g Joshinko (Rice Flour) 
100g Shiratamako/mochiko (Sweet Rice /Glutinous Rice Flour)
1 tsp sugar
150ml warm water
*matcha powder (optional)

Azuki beans
These are the flours I used for making the dango

1. In a medium bowl, combined Shiratamako, Joshinko & sugar

2. Add in water gradually & knead till the dough becomes smooth.

3. Divide the dough into 24 pieces (14-15g each). 
*I knead in some matcha powder into half of the dough

4. Placed dango into a large pot of boiling water. 
Cook for another 1min after all the dango float to the surface.
 Remove from pot & transfer into a bowl of ice water.

5. Drain the dango & put 4 pieces into a bamboo skewer. 
Topped with some red bean paste & serve.

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