Tukimi Dango (Moon Viewing Dumpling)

I love Japanese dango dumplings! It's chewy and gooey!!! Hope you like these Japanese traditional sweets!!! Enjoy ☆ *Please be careful if your kids eat this. They could choke on Dango.

I came up with this recipe since I wanted to use up rice flour.You may need to adjust the boiling time depending on the amount of boiling water you use, so use a generous amount. For about 20 rice dumplings. Recipe by Yellow submarine

I saw a comedian making dango on TV and got some hints from that and made this recipe.I thought that maybe my 2-year-old and 10-month-old year old daughter could help me making this while having fun so I put the rice in a plastic bag. This made it much easier to make the dango than grinding the rice in a mortar. By putting the rice in a plastic bag, I was able to play with my child while making the dango. My daughter helped me a little bit too.Mash the rice until they lose shape. You can also enjoy this dango coated in kinako powder or with azuki bean paste instead of mitarashi sauce. Recipe by Seireiyukimaru

I made a prettier version of a recipe I uploaded previously,If you use 50 g of shiratamako (glutinous rice flour with a little katakuriko potato starch flour added) and 10 g of joshinko (regular rice flour) instead of 60 g of shiratamako, the dough will be chewier. If you prefer a tender texture, make the dough with shiratamako only.I recommend using silken tofu. The basic ratio of rice flour to tofu is 1:1, but adjust the amounts so that the dough will have the texture and feel of your earlobe. Recipe by AyakoOOOOO

I made this for the birthday party of a friend who loves sweets.I wanted to make the very best for my friend. This recipe is the result of a few hours of carefully adjusting and making notes about the flavoring ingredients!Be sure to add the katakuriko dissolved in water a little at a time, until it reaches the desired consistency.The leftover syrup is good for potato mochi too!If you use only shiratamako, these will stick to the pan when you brown them, but if you add dumpling flour as well, they won't stick. Recipe by Popotankobu

I made these dumplings since my son wanted have a moon viewing party. Recipe by Nezukou

These dango dumplings are for the Moon Gazing Festival.I made them with tofu to make them soft and chewy.The tofu's moisture varies so adjust accordingly.If you make a lot of dumplings, you can store it in the freezer. Pat dry and wrap in cling film to freeze.The best way to defrost them is to put the frozen dumplings in a heat-resistant container with water, and microwave for 1~2 minutes. Drain and rinse in cold water. They're as nice as freshly made ones. For 2 servings. Recipe by Ka madam

When the days are still hot, but the morning and evenings are cool and crisp, it's just about the right time to view the harvest moon.I made these because I wanted to get that autumn feeling early. I prefer some delicious green tea with these dango, rather than cold barley tea.For the yomogi dango: The dango mixture will be even if you mix the yomogi powder into the water that you'll add when kneading. Please adjust the amount of yomogi, since the color will depend on the powder you use. If you soak the skewers in water beforehand, you can poke the dango much easily and nicely. Please enjoy these dango with different sauces and flavors. They'll look so elegant stacked up for your moon-viewing party. For 24 dango. Recipe by Choco makaron

I wanted to make moon viewing dango that would stay soft and chewy even if they weren't eaten right away, and came up with this.If you use 60 g of shiratamako + 10 g of joshinko, the dango will have a chewier texture. If you prefer a softer and fluffier texture then I recommend making them with just shiratamako. It's best to use silken tofu. The ratio of flour and tofu is basically 1:1, but make sure to adjust the amount of tofu until the dough is as soft as your earlobes. Recipe by AyakoOOOOO

I made these because I wanted to make dango perfect for cherry blossom viewing.If you don't cool the dango in ice water after you boil them, they'll end up really sticky. If that happens, you can brown them a bit in a pan or coat in kinako. Recipe by Asamato

I had leftover shiratama glutinous rice flour. I added tofu, so it made the dango fluffy and delicious.These dumplings are delicious even without grilling! For 5 skewers. Recipe by Yuzuki no mama

These tri-colour dango dumplings sold at Japanese confectionery shops usually contain Japanese mugwort. Since my second son doesn't like it, I tried making my own tri-colour dango without it.Please adjust the amount of sugar to your liking. Color the dough lightly with just a small amount of food coloring. The color of the dango with darken once boiled. Recipe by Chikayan

I don't know why but whenever I made dango in my hometown, I make it with tofu.While mixing tofu and shiratamako, the mixture will become moist.The amount of tofu suggested will easily form a dough. Recipe by Komatsuta

Rice dumpling in a sweet soy sauce

THIS IS NOT MY RECIPESweet dumplings from JapanRecipe from The Spruce Eats

I read Yasushi Inoue's historical novel. "The Samurai Banner of Furin Kazan", and was really drawn to the character of warlord Shingen Takeda's concubine Yuu-hime (Princess Yuu), and was inspired to make these dumplings in her image.I used canned sweet white bean paste, which I always have in stock.If the bean paste is too soft to work with, microwave it for a few seconds to evaporate the moisture. Cool down completely before working. Work quickly when you're doing steps 9 and 10. The gyuuhi dough is soft, but it's very stretchy and easy to work with, so spread it out patiently and carefully. Even if it stretches out to a funny shape, you can adjust it when you cut off the edges in step 11. As long as you have pieces that are big enough to wrap around the strawberries, it's fine. Alternatively, you can just divide the dough into 6 portions and make round daifuku dumplings instead.You can wrap the dumplings with plastic wrap and chill them in the refrigerator before eating - they're delicious that way too. For 6 princess dumplings. Recipe by Jun13

I love traditional Japanese sweets but I don't like that anko is always so sweet.I wanted to make not-so-sweet daifuku dumplings, so I referred to recipes in magazines, and adapted them to use ingredients I had on hand.The mochi dough will be very hot, so be careful with it. It won't harden when it cools, but it will be harder to wrap around the bean paste, so I think it's better to work quickly with it.It's much easier to wrap the dumplings if you don't put in too much bean paste!Put as many black beans as you like, but I used about 8 per dumpling.I recommend using small beans.If the dough sticks, be brave and use a ton of katakuriko. For 9 small dumplings. Recipe by yuhpon

In the springtime... or any time , these tri-coloured dumplings are delicious and cheap to make. I made this recipe after seeing the dango in.The dough will be even better if you use 100 g of shiratamako + 20 g of joshinko. The resulting dumplings will be chewier and fluffier than just with shiratamako.Use silken tofu for best result. You want to mix the flour and tofu in a 1:1 ratio until the resulting dough is firm as your earlobe. Recipe by AyakoOOOOO

I decided to try making these dumplings since it's cherry blossom season.Make these dumplings as you like.-Once you have steamed the dumplings and they start to feel like mochi, stretch the dough out into a log and rinse with cold water to give them a firm and chewy bite.-Once you've skewered the dumplings on sticks, it might also be good to give them a quick grilling. Recipe by cherry

the fried dumplings

This was passed down by my mother.The amount of the joshinko flour and the boiling water listed is just a guide. The amount will change depending on the season or the flour which are from different companies. Adjust the amount and try to make the dango dough soft as an earlobe. Dango tends to be harder after some time, but it will be soft again as freshly steamed when you reheat in a microwave. Recipe by umemodoki

Not traditional recipe, but it's so easy to make and has similar taste 😋👌

This is a sweet variation of a recipe my friend taught me.Adjust the amount of sugar according to the sweetness of your sweet potatoes.When scooping out and portioning the dough, aim for 4-5 cm pieces. Recipe by Yuuyuu0221

My late best friend introduced me to this dessert. I am hooked! The fun thing is, you can shape it to whatever you like. You can use food coloring or paste to create a unique tasty as well.

Here's the third recipe in my panda series. This one's perfect for hot summers.Don't add all of the water at once during Step 7. Add a little bit at a time while keeping your eye on the consistency. Knead the dough thoroughly at this stage, and you'll have really soft and chewy shiratama dumplings. Recipe by Pichan plus

I love user "chikappe"'s yatsuhashi dough, so I derived my recipe from that.If you master the sticky chewy rice dough, you can use it in many ways! Try wrapping it around different kinds of bean paste or fruits, or varying the wrapping technique, and have fun.If you are making the dumplings in advance, the strawberries may get watery, so watch out for that. (If they're made the same day they're eaten, it's not a problem.) Recipe by Santa

I live overseas, and my favorite Yukimi daifuku costs 3 times what they cost in Japan, so I really wanted to make them myself, and I was able to do so.In steps 6 and 7, the dough is very hot, but it cools down quickly. The dough is very easy to handle, so work patiently, trying not to rip it. When freezing the dough, try to wrap it up as air-tight as possible. 100 g of castor sugar may seem like a lot, but this prevents the dough from becoming hard, plus it makes working with the dough in steps 6 and 7 easy. If you are making it with the "Best Gyuuhi -," which reduces the sugar to 80 g, wait until the dough has softened at room temperature first before eating. For 6 to 8 dumplings. Recipe by Jun13

Gyoza is all time favorite dish of many Japanese people's.You can make it with Gyoza skin that you can find at supermarket, but you might have a hard time to find it at supermarket sometimes. That is why I decided to make this recipe.You can make the Gyoza skin from scratch, and you can make it even colorful!