If you like anime or drama in Japan, you will definitely memorize this sweet snack. Usually dangos are served at certain celebrations. But, if you make it yourself at home, you can enjoy it anytime, right? Dango is a small Japanese ball-shaped cake stabbed by a skewer. Formerly the dango shape was just an ordinary round, but now there are many unique variations. You can also be creative according to your taste.
160 g of sweet rice flour Mochiko
60 g of sugar
120 mL of hot water
1 teaspoon of Matcha powder Red food coloring
How to make :
Mix Mochiko powder and sugar in a bowl. Add hot water little by little and mix with your hands until the dough has the same consistency as the auricle (a strange description, but the most commonly used in Japan for perfect dango).
Divide the dough into three. In the first part, add Matcha powder. Add water to Matcha powder if necessary to help combine with the dough. In the second part, add red food coloring and knees until the colors are fully joined. Leave the last part as is.
Roll the dough into 6 balls. Boil dango for 5 minutes. Once they floated to the surface, they would be finished.
Let the dango cool in ice water. Place the dango on a skewer and serve.