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 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 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 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 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

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

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 arranged some famous hanami dango from Akita Prefecture.When melting the yokan to make mizu-yokan in Step 5, it may be difficult to coat the shiratama dango if the mizu-yokan does not contain enough liquid. Adjust the liquid as needed.I used neri-yokan time, but you can also use ogura-yokan or kuri-yokan for variety. Recipe by Karun

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 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 wanted to make a perfect snack for flower viewing, and so I came up with this recipe for healthy and fun snacks made using potato and okara. I wanted for this to go well with sake, so I used mentaiko and dashida. Even the kids loved it.You can also use consomme or dashi stock granules in place of the dashida to make these. Add 40-50 g mentaiko per 100 g potato to taste. If microwaving, leave spaces between the dango on the plate to prevent them from sticking together. They will become soft and chewy from microwaving. Recipe by Satomiwa

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