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Tsukimi Dango

Traditional rice dumplings.
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Prep Time 20 minutes
Cook Time 10 minutes
Course: Dessert
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

Plain Dango
  • 120 g Rice flour
  • 80 g Glutinous Rice flour
  • 1 tbs sugar
  • 2/3 cup water
Pumpkin Dango
  • 2 tbs Glutinous rice flour
  • 1 tbs Rice flour
  • a pinch of salt
  • 1 tbs mashed pumpkin
  • 1 tbs water
Rabbit Dango
  • 3 tbs Glutinous rice flour
  • 1 tbs mashed pumpkin
  • ½~1 tbs water
  • a pinch of salt

Equipment

  • 1 bowl
  • 1 pot

Method
 

Plain Dango
  1. Combine rice flour, glutinous rice flour, and sugar in a bowl.
  2. Whisk well and add water little by little to Distribute evenly.
  3. When you add sugar to the Dango, it will keep soft longer.
  4. When the dough comes together, Take it out and knead until smooth.
  5. If you add too much water, The dough becomes watery and difficult to handle. So be sure to add water little by little.
    We describe this stage as an earlobe.
    It's almost like a play dough.
  6. Shape into a cylinder, and mark the center; in the center of each half, And then divide into three. You have 12 equal portions.　　
    Shape into balls.
  7. Boil for About 2 to 3 minutes and then cook another minute to cook through when the dumplings float on the surface.
  8. Transfer to icy cold water to stop cooking.
  9. Cool completely, then take out onto a mesh tray greased with oil to prevent sticking, and dry out the surface a little bit before stacking.
Pumpkin Dango
  1. Next, we are going to make pumpkin dumplings.
    Remove seeds and skin from the pumpkin and cook in the microwave until soft. Mash until you get a smooth paste.
  2. Combine rice flour and glutinous rice flour, mashed pumpkin mix until evenly combined before adding water.
  3. Add water little by little until it comes together.
  4. If you add too much water, adjust with a bit more glutinous rice flour or rice flour.
  5. Knead until smooth and shape into balls.
  6. Boil as we did to the plain dumplings.
  7. And it's done！
Rabbit Dango
  1. Now, let's make rabbit dumplings.
  2. Make a dough as we did; this is 100% Shiratamako.
  3. Shipping to oval, and pinch the side to look like a rabbit.
  4. Boil until cooked through, then dry out the surface.
  5. Heat your skewer until hot, then apply it on the surface like this.
  6. Use a toothpick and put eyes on the dumplings with red food coloring.