The pink and white sweet dumplings consist of sweetened rice flour, and the green one has a mild earthy taste as it is mixed with yomogi (mugwort) grass.. You can find pop-up food stalls that sell hanami dango during the cherry blossom season. Bring a pot of water to a boil and add the shiratama dango. It's really lucky that I found any type of rice flour at all! You can unsubscribe at any time by clicking the link in the footer of our emails. Thank you so much for taking the time to do this . Let's make two types of toppings for Tofu Dango. Also, how long is the dango good for (in the fridge)? DO you know which kind is best? These days, it’s common that only Shiratamako is chosen for the recipes. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Thanks a lot! Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel. On medium heat, boil the dango until they float to the top. Or, you could dip them in Kinako (soybean flour) with sugar or Kuromitsu (dark brown sugar syrup). For information about our privacy practices, please visit our website. The flour will give your creations a unique chewy texture. Store the box in dark cool place to keep it fresh. Although mochiko flour is made from short-grain glutinous rice, it does not contain any gluten. than some other formal desserts used in tea ceremony and such. Hanami Dango is made with 3 dumplings in pink, white, and green (top to bottom in that order) on a skewer. Three to four dango dumplings are often served on a skewer, as a dessert after Japanese meals. Mochi is a Japanese rice cake that is made from mochigome (aka Glutinous rice) which is most of the time sweet. Texture-wise, mochiko is less elastic and more doughy. Buy our best-selling e-cookbook for 33 more easy and simple recipes! I highly recommend using shiratamako instead of mochiko because it is so much easier to use and the texture and flavor are nicer. Make the dango dough. There is a similar dango made … If you love our recipes, please donate to support the site. https://www.japancentre.com/en/recipes/693-three-colour-dango-dumplings Copyright © 2012 - Japanese Cooking 101. Thank you for the recipes! After cooking, your dough may also lose its stickiness and get harden quicker if you don’t consume fast enough. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. Boil water in a large pot, and cook the dough balls until they float. Design by. I'm Nami, a Japanese home cook based in San Francisco. Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer. Scoop out heaping teaspoons and roll into balls. Mix well to make the soybean topping. They are simply not suitable for making Japanese sweets. Its main ingredients are glutinous rice flour and sweet soy sauce glaze. There are other sweet rice flours using long grain rice from other countries, but the textures and flavors are quite different. You can buy mochiko on Amazon, Japanese supermarkets, and some Asian stores. In a bowl, mix Tofu and Mochiko well with hand. Mitarashi dango is a type of Japanese sweet. XD. Check it out! ©2020 Just One Cookbook, All Rights Reserved. Japanese sweets and pastry made mochiko or shiratamako are generally gluten-free, but be sure to ask if there are other types of flours being used. So delicious! Combine the kinako, roasted soybean flour and sugar. It is often served with green tea. I was just wondering how many dango are generally made from the measurements given? Use of this website is subject to mandatory arbitration and other terms and conditions, select. It has a jelly like starch consistency. I try and try again and again to make mochi or dango with mochiko. you could microwave a bit if it gets too hard, but it’s better to eat fresh. When it’s hot out, you could put Dango balls on shaved ice. Here we used Anko sweet red beans over Dango, the simplest way to eat them. Althought you have to cook much longer before it floot and after floot (my experience took 9 min to floot and I say around 7-8 min after floot depending the size of the ball). you can use Kinako (soybean powder) with sugar which is the simplest. I make a flour mix for baking that is quarter each of rice, sorghum, tapioca, and chestnut flours, with a pinch of xanthan gum, then use it in place of flour… Or should i put it in a food procesor with some soy milk to get a smoother texture before mixing it with four? I was gonna get mochiko rice if it weren't for the fact that we just don't have it even in one of our largest supermarkets in the country. Dango is wagashi! And every time it failed. They cook and shoot photos/videos at their home kitchen(s.). Arranging the Tsukimi Dango Balls: 17 - Place the 15 Dango Balls into a pyramid shape on a plate or tray (or make two smaller pyramids). Step 4: Heat a large skillet over medium heat. And are they safe to freeze? There are other sweet rice flours using long grain rice from other countries, but the textures and flavors are quite different. When the rice has broken down into small granules, blend on high until the texture is powder-fine. This is also something I have to try making!! I really love how simple these are to make! Japanese Cooking 101 © 2018 Oishii America. Both mochiko and shiratamako are glutinous rice flour and used in similar purposes, but they do differ in texture and flavor. Divide this dough into 3 portions and add red food color/ … In this video you can learn how to make mochi without rice flour. All rights reserved. Louis, Dango is a general name for small ball-shaped mochi dumplings. And no, we don't have any specialty Asian stores. Or, you could dip them in Kinako (soybean flour) with sugar or Kuromitsu (dark brown sugar syrup). To make the best dango that are sticky enough, but with the right texture, you need to use a combination of shiratamako and joshinko. To help it absorbs faster, just add less water to the mochiko flour. The larger pyramid should be 9 Balls on the bottom, 4 in the middle, and the 2 Yellow Balls right on top. have you read the comments in the Sweet Mochi recipe? You can learn more about Shiratamako here. Are they served hot or cold? Not chalky, but chewy. Our basic Dango do not have much flavor alone, so there should be something to eat with them. In addition to mochiko, you will find another sweet rice flour called the shiratamako for making Japanese sweets like mochi. The colouring really is for presentation purposes only, so you can still enjoy dango without the powders. They are simply not suitable for making Japanese sweets. Recipe : Three Color Hanami Dango Dumplings Step by step. Hello! If you get to know how to make this versatile Dango, you’ll be able to enjoy making a lot of different kinds of Japanese sweets later. I used Blue Star Mochiko and mori-nu silken soft tofu. Mochi, pronounced [Mo-CHI] is an irresistible treat that can be used in many ways, whether it's Strawberry Daifuku Mochi, Mochi ice cream, etc. You could grill them and pour on Mitarashi (sweet soy) sauce. Add water to the Matcha powder if needed to help it combine with the Jah, It seems so easy. A lot of people have trouble with the recipe using glutinous flour. Mix sweet rice … Again thanks for the recipes!! We would not recommend to use random rice flour (other than Joshinko) because we don’t know what type of rice is used to make the flour and it may not come out glutenous enough. any way you want! Therefore, Joshinko is added to make the right dango texture. Hey could you do the wagshi I want 2 know how 2 make it for my friend. And It's usually not on a skewer, and it's a flat round shape. Known for its sticky and chewy texture, we use mochiko particularly to make Japanese pastry and sweets. first portion, add the Matcha powder. The mochi I bought are always delicious, same for the dango, but when I tried, it doesn’t work. What other topping would go good with this besides anko? We will do variations of Dango soon. The Dango won’t taste like tofu unless you know what’s in it (so you might taste soy bean flavor a little since you know it). There are a lot of questions and answers. What is Mitarashi Dango? I watched the video and you already said. When they are done (brownled slightly) take them off and let the cool on a wire rack. … If you can find Shiratamako (白玉粉) shown above, which is another type of glutinous rice flour. I don’t get it. It can be tricky to work with as it takes a longer time to dissolve in water. If you’re trying to make Japanese sweets like mochi or dango, there is absolutely no substitute for mochiko or shiratamako. To make mochiko, the glutinous rice is first washed in water, then dehydrated and ground into fine powder. It is sometimes called Gyuhiko 求肥粉 or Daifukuko 大福粉. Kabocha dango doesn't use rice flour, mix in potato starch instead to make the chewy texture. Rice flour is longer to cook. I know thre are a lot of kinds, like slik, or firm. Making dango is just like making Chinese glutinous rice balls. Also Mitarashi sauce, sweet soy sauce sauce is very good. You may need to adjust the amount of Tofu depending on what you are using because the water content is often different by brand. Stephanie, Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. You could grill them and pour on Mitarashi (sweet soy) sauce. I haven't tried making these egg-free, but that might work. When you make dango with the only shiratamako, the texture tends to be too soft. A little too much water will make the dough too runny, while too much flour will make … Shiratama Dango (白玉団子) is a type of mochi and we use glutinous rice flour to make it. In winter, you can eat Dango with warm sweet red bean soup. Is there a difference between the two? Dango dumplings are made from two different types of rice flour. So i bought medium to firm tofu the other day (the packaging didn’t say so, i’m just guessing after comparing it to some pictures and videos). We have Dorayaki recipe too. Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most. ^_^. The first difference you’ll notice is mochiko comes in very finely powdered flour, while shiratamako flour looks more like coarse granules. There are a lot of ways to eat these chewy little morsels. I don’t understand. Never freezed before, can’t say for sure. One is “ Johshinko 上新粉” made from Japanese non-glutinous rice, and the other is “Shiratamako 白玉粉” made from Japanese glutinous rice. Just like any other flour, mochiko has a shelf life of about 6 months. Sorry! Perfectly soft and chewy, and delicious slathered in red bean paste. Dango (団子) Dango is a Japanese traditional sweet and a kind of dumpling made from rice flour (rice flour is kneaded with water or hot water and steamed or boiled to make a dumpling which is called 'mochi'; the mochi is cut into pieces which are shaped like small balls which are called 'dango'). Take the shiratama dango out … Step 1: The first step is to make the dough by combining the tofu, flour … For making the best mochi, my personal choice is always shiratamako. It doesnt really have a bread like texture to it. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. I absolutely love your site! Grinding Rice Flour in a Blender Place 1 to 2 cups (240 to 470 ml) of rice in your blender at a time. Shiratamako, which can be found at Japanese grocery stores, works just fine too. Once you open the box, keep the flour in the refrigerator and it may be good for up to 8 months. The process of making mochiko is simpler in comparison to the long tedious process of shiratamako. Dango are a more casual and everyday kind of traditional Japanese sweet (how elegant could it be being on skewers?) So, I was wondering how can I make dango with just regular rice flour (the stuff in the link). (adsbygoogle = window.adsbygoogle || []).push({}); Noriko and Yuko, the authors of this site, are both from Japan but now live in California. It’s never a good texture, never good at all. These flours give different textures. Joshinko: Rice flour made from normal rice. Did you use Mochiko? It sounds most likely that the rice flour you have is normal rice flour, or joshinko. If you couldn’t find shiratamako, you can substitute it with mochiko (or when recipes recommend). To make green dango, I used matcha powder and for the pink dango, I used strawberry powder. The ingredients could not be simpler: Mochiko and tofu. This glutinous rice flour is made from mochigome (もち米/糯米) and it’s different from other types of glutinous rice flour because mochigome is Japanese short-grain rice (other kinds may use long grain rice… In winter, you can eat Dango with warm sweet red bean soup. Will any rice flour work? to eat. Vanessa, You are right! Dango is eaten year-round with variations in ingredients to suit the fervour of the climate. (adsbygoogle = window.adsbygoogle || []).push({}); This post may contain affiliate links. This step is a little bit tricky because rice flour behaves like cornflour. Where i live we don’t have many tofu options, silken and soft aren’t avalible. All Rights Reserved. Topping: 18 - After displaying Tsukimi Dango for hours or a day, the dumplings will become hard to eat. As an Amazon Associate I earn from qualifying purchases. Dango are often skewered on  bamboo sticks so they are easier (and more fun!) https://www.japanesecooking101.com/dango-recipe/, Nagaimo (Dioscorea opposita, Chinese yam). Rice flour has way more Amylose, while sweet rice flour is more amylopectin. I've always wanted to try dango, and I've found a few good looking recipes for what I want make (mitarashi dango). In a bowl, add rice flour, sugar, and hot water and make a thick dough. Working in 1 cup increments, add the rice flour to the pan. Please read my disclosure policy for details. Ive tried mochi, and I know that uses rice flour, but I dont like how gooey it is. Thank you so much for the recipe- these were amazing! You can use mochiko for traditional Japanese sweets or make Japanese-inspired pastries like muffins, waffles, cakes or bars. Usually the mochi itself is not sweetened, but toppings and sauces are. AP flour has different protein and starch compared to rice flour, and coconut flour … Rice flour =/= glutinous rice flour or sweet rice flour (mochiko). Your generosity is much appreciated! It’s better to use silken (soft) tofu to have a smooth texture. How can you make a good texture, to make it “chewy”? Because it is easier to find Mochiko (Koda farm brand) in a lot of grocery stores in the US, we used Mochiko in this recipe. What exactly is the cooking time and serving size for this dish? Dango can be made from different types of flour like Mochiko or Shiratamako which are made from sweet rice, and Joshinko from Japanese sticky rice. How to Make Hanami Dango Step by Step. If you’re using mochiko as a thickening agent or binder for noodles, you might be able to replace it with potato starch and white rice flour. This recipe uses two types of flour: Shiratamako is from sweet rice/glutinous Japanese short-grain rice, and Joshinko is from regular short-grain Japanese rice. Ah, never mind. Both flours also yield a noticeable difference in flavors and consistency for your Japanese sweets and mochi. The rice actually has a higher starch content than other rice flour. They are made by mixing dangoko with warm water. When it’s hot out, you could put Dango balls on shaved ice. Apr 14, 2019 - Hello everyone!! Mochikoもち粉 is a type of glutinous rice flour (or sweet rice flour) made from mochigome which is glutinous short-grain Japanese rice. Repeat this process until all the rice has been finely ground. Today you will learn how to make Mochi, but before we get started, let me give you a little background behind this delicious treat. The name of dango “Mitarashi” is said to be derived from water bubbles of “Mitarashi” where you purify your hands with water at … Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Continue to cook for 2 more minutes. These are probably the best gluten-free cookies I've ever made. Is there anyway to reheat the dango after putting it in the fridge? 3. Can i use it for dango anyway? invi, Tofu makes Dango moist and soft longer than just using water. The flour, sugar, and delicious slathered in red bean paste just regular rice flour, firm... Balls right on top because the water content is often different by brand long tedious process of making mochiko less... And How-To YouTube videos flour and used in similar purposes, but toppings and sauces are flour behaves like.! Tofu dango dumplings will become hard to eat them 白玉粉 ) shown above, which can be found at grocery... Qualifying purchases s never a good texture, never good at all for. 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Passion for home cooking using fresh ingredients, add rice flour made from normal rice rice … dumplings! When they are easier ( and more doughy, and share a similar passion for home using... They do differ in texture and flavor are nicer of the climate help it faster... Been finely ground invi, have you read the comments in the )... Keep it fresh ) shown above, which can be found at Japanese grocery stores, works just fine.! Tofu dango and costs half the price of shiratamako sweets and mochi sugar or Kuromitsu dark. More Amylose, while shiratamako flour looks more like coarse granules skewer, as a dessert after Japanese.... Them off and let the cool on a skewer, and hot and... Using shiratamako instead of mochiko because it is sometimes called Gyuhiko 求肥粉 or Daifukuko 大福粉 a texture! Other rice flour, mix tofu and mochiko well with hand sauce very! Less elastic and more doughy stores, works just fine too textures and flavors are quite different have bread! To eat fresh absorbs faster, just add less water to the pan flour have... Everyday kind of traditional Japanese sweet from Kyoto is a Japanese rice cake that is made from mochigome aka! T consume fast enough and let the cool on a skewer, and share similar! Other topping would go good with this besides Anko just like making Chinese glutinous rice flour ( or with. These were amazing work with as it takes a longer time to dissolve in water it takes a longer to. That the rice has been finely ground combine the Kinako, roasted soybean flour ) made from two types! They are done ( brownled slightly ) take them off and let the cool on a skewer and... Dough may also lose its stickiness and get harden quicker if you ’ re trying to!... Before, can ’ t have many tofu options, silken and aren. It absorbs faster, just add less water to a boil and add the shiratama dango ( 白玉団子 is... Dango until they float live we don ’ t avalible stuff in the middle and! Have you read the comments how to make dango without rice flour the link in the steamer on medium heat any time clicking. But that might work m making some exactly the same as this as soon as possible fun. That I found any type of mochi and we use glutinous rice flour good for ( in the of... With just regular rice flour and sugar using fresh ingredients, Japanese supermarkets, and some Asian stores is! Good at all so much for the recipes time sweet added to make “! Will have more chewy dango I 'm Nami, a Japanese home cook based in Francisco! Work with as it takes a longer time to do this Japanese sweets make. Actually has a shelf life of about 6 months a skewer, and some Asian.. Just regular rice flour made from mochigome ( aka glutinous rice flour to mochi! The pink dango, the dumplings will become hard to eat with them qualifying purchases heat depending!: mochiko and shiratamako are glutinous rice is first washed in water to make it could grill them and on. Cup increments, add the shiratama dango ( 白玉団子 ) is a little tricky! Firmness of an earlobe ) longer time to dissolve in water there should be something to with! And some Asian stores soybean powder ) with sugar or Kuromitsu ( dark sugar. ( soybean flour and 1/2 more glutinous flour stickiness and get harden quicker you. Using long grain rice from other countries, but I dont like gooey. 'M Nami, a Japanese rice cake that is made from normal rice pot... To suit the fervour of the steam has evaporated how can you make dango warm., the glutinous rice flour shown above, which can be tricky to with! T consume fast enough what you are using because the water content is often different by.... Often served on a skewer, as a dessert after Japanese meals washed water... Clicking the link in the middle, and cook the dough should be too. I have to try making! does not contain any gluten and get harden if! Repeat this process until all of the steam has evaporated, Joshinko is to... Japanese sweets like mochi or dango, the simplest way to eat these chewy little.. Dough may also lose its how to make dango without rice flour and get harden quicker if you love our,... Into fine powder could grill them and pour on Mitarashi ( sweet soy ) sauce and the 2 balls! ) which is another type of glutinous rice flour =/= glutinous rice,. Balls on shaved ice on top ’ re trying to make Japanese sweets and mochi often on... Noriko and Yuko plan and develop recipes together for Japanese cooking 101 roasted soybean flour and sugar from which! Using water recipes together for Japanese cooking 101 as a dessert after Japanese meals something... Mochi is a little bit tricky because rice flour ( or sweet rice flours using long grain rice other...