Tsukimi Dango – lit. moon-viewing dumplings – are non-skewered filled or plain dumplings that are traditionally eaten during the moon viewing festival (tsukimi) in mid-September. They are usually displayed in a pyramid-shaped pile. Tsukimi Dango are very easy to make and its also easy to add your own twist to the recipe to change the flavour or texture of the dumplings.
One 120g bag of dango flour だんご粉1袋 (dango kona) will make about 15 dango.
- 1 cup of dango flour (about 120g) だんご粉
- 1/3 cup warm water (about 100 ml)
- 2 tablespoons of sugar (optional)
- Other flavourings (optional)
- Small amounts of extracts, concentrated flavorings, powdered spices, espresso powder, coconut powder, cocoa, matcha and powdered milk can be added to the rice flour to create flavored dough.
- In a large mixing bowl, add the flour, add the sugar (optional), add the flavourings (optional), lightly mix.
- Slowly add the water to the flour, kneed and mix with your hands. You should get a dough that isn’t too soft and is well combined.
- From the dough make 15 small, round dumplings – about the size of ping-pong ball.
- Boil some water in a pot and gently lower the dango balls in with a table-spoon or ladel.
- Boil them long enough for them to float and then cook them for an additional minute.
- Take off the heat and add cold water to the pan. Put the dango on a mesh tray and let them cool.
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