Soft and Chewy Dango For Moon Viewing or Mitarashi Dango
cookpad.japan @cookpad_jp
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
Open in Cookpad AppCooking Instructions
- 1
Add all ingredients to a bowl and mix together with your hands.
- 2
When the dough is about the softness of your earlobe and easy to roll into a ball, it's ready. Fill a pot with water and turn on the heat.
- 3
When the water starts boiling, roll the dough from Step 2 into balls and drop into the pot. When they float to the top, cook for another 2 minutes.
- 4
Strain, let cool, and they're done.
- 5
You can eat them simply like this, or serve them however you like.
- 6
It's hard to tell in the photo, but here I made 3 different colors of mitarashi dango: plain, sweet potato, and chestnut.
- 7
I tried using these dango in a Japanese parfait.
- 8
For tri-color dango for the cherry blossom viewing season, refer to.
- 9
Heart-shaped dango.
- 10
Mitarashi dango variation (Mitarashi sauce recipe).
https://cookpad.wasmer.app/us/recipes/150237-easy-with-a-microwave-sauce-for-mitarashi-dango
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