Soft and Chewy Dango For Moon Viewing or Mitarashi Dango
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
Soft and Chewy Dango For Moon Viewing or Mitarashi Dango
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
Cooking 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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