Shiratama Dango
Today's dessert is "Shiratama Dango"
Shiratama means "white ball"
What is a dango...?
Dango are Japanese Wagashi(sweets).
The basic dango is a small ball made from rice flour.
We typically eat them in the spring, during Hanami (spring cherry blossom time), autumn, or just for an afternoon snack...
Outside and inside...we like to eat a lot in Japan.
I brought dango powder from Japan so I made 2 kinds of dango.
(You can usually find it at Asian stores here).
Glutinous rice powder(Shiratamako)
Here is the dango recipe
Ingredients
250g glutinous rice powder(unsweetened)
240g water
Anko = Sweet red bean
or
Kinako = Soy bean powder+Sugar
Directions
1.Put some water in a pot and start it boiling.
2.Put glutinous rice powder and water into a bowl and mix well.
(Isn't too hard, too soft...sort of like your earlobe:))
3.Roll it into an inch circle shape.
(If you have Anko put some of it in on the center of the circle and roll it up. If you don't have it just roll it into a ball without the Anko↓)
4.When the water is boiling, set the dango balls into the pot of boiling water.
5.Boil them until the dango float up in the boiling water.
(At first the balls sink, but when they come up, then they are done!)
6.Put them in a cold bowl of water for about a minute and drain well.
Dango with Anko
Dango with Sweet soy bean powder
(If you have the kinako (soy bean powder+sugar) roll the dango in it after they have cooled).
Shiratama means "white ball"
What is a dango...?
Dango are Japanese Wagashi(sweets).
The basic dango is a small ball made from rice flour.
We typically eat them in the spring, during Hanami (spring cherry blossom time), autumn, or just for an afternoon snack...
Outside and inside...we like to eat a lot in Japan.
I brought dango powder from Japan so I made 2 kinds of dango.
(You can usually find it at Asian stores here).
Glutinous rice powder(Shiratamako)
Here is the dango recipe
Ingredients
250g glutinous rice powder(unsweetened)
240g water
Anko = Sweet red bean
or
Kinako = Soy bean powder+Sugar
Directions
1.Put some water in a pot and start it boiling.
2.Put glutinous rice powder and water into a bowl and mix well.
(Isn't too hard, too soft...sort of like your earlobe:))
3.Roll it into an inch circle shape.
(If you have Anko put some of it in on the center of the circle and roll it up. If you don't have it just roll it into a ball without the Anko↓)
4.When the water is boiling, set the dango balls into the pot of boiling water.
5.Boil them until the dango float up in the boiling water.
(At first the balls sink, but when they come up, then they are done!)
6.Put them in a cold bowl of water for about a minute and drain well.
Dango with Anko
Dango with Sweet soy bean powder
(If you have the kinako (soy bean powder+sugar) roll the dango in it after they have cooled).
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