Dango (Sweet Rice Dumplings on Skewers)
Dango, or sweet rice dumplings on skewers, is a beloved Japanese treat that delivers chewy bliss with every bite. Drizzled with a glossy sweet soy glaze, these colorful dumplings are perfect for sharing at festivals or cozy gatherings. Easy to make and endlessly customizable, this recipe will take you on a delightful culinary journey straight to Japan’s vibrant streets.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4 people (4 skewers) 1x
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Ingredients
Scale
- 1 cup sweet rice flour (Mochiko)
- 1/2 cup water (room temperature)
- 3 tbsp granulated sugar
- 2 tbsp low-sodium soy sauce
- 2 tbsp sweet soy sauce glaze (equal parts soy sauce and sugar)
Instructions
- Prepare the Dough: In a bowl, mix sweet rice flour and sugar. Gradually add water while stirring until a smooth dough forms. Adjust with more flour if sticky.
- Shape into Balls: Roll small pieces of dough into balls about one inch in diameter.
- Boil the Dango: Bring water to boil in a pot. Drop in dango balls and cook until they float (5-7 minutes). Transfer to an ice bath to cool.
- Make the Glaze: In a saucepan, combine soy sauce and sugar over low heat until slightly thickened (about 5 minutes).
- Assemble Skewers: Skewer three dango balls onto sticks and drizzle with sweet soy glaze.
- Serve & Enjoy: Arrange on a platter and serve warm or at room temperature.
Nutrition
- Serving Size: 1 skewer (45g)
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg