Dango Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. When they are done (brownled slightly) take them off and let the cool on a wire rack. To make dango, we first make the dough by mixing rice flour (sometimes a mixture of rice flour and glutinous rice flour) with water until it becomes pliable and then forms into balls before boiled.

Bahan Membuat Dango

150 gr Tepung beras.
secukupnya Air.
1 sdm Gula.
seujung jari Garam.
Untuk saus olesan :.
100 mL Air.
2 sdm Kecap asin.
1 sdm Gula.
1 sdt Tepung kanji.
(Kalau saya pakai oyster sauce dan mirin sedikit).

Langkah Memasak Dango

Campurkan tepung beras dengan gula, garam, dan air sedikit2 sambil diuleni hingga kalis.
Setelah kalis boleh diberi pewarna makanan atau langsung dibulat2. Kalau saya bikin seukuran gundu agar langsung masuk. tapi di Jepang banyak yang membuat sebesar diametet 5cm.
Setelah dibulat2 rebus di air mendidih kira2 2-3 menit hingga mengapung, angkat dan tiriskan lalu celupkan ke air dingin 5 menit.
Membuat saus campurkan semua bahan, didihkan hingga kental lalu angkat.
Dango bisa langsung disajikan, ditusuk pakai stik sate dan dioles saus atau bisa dipanggang sebentar sebelum dioles.

Dango are quick and easy Japanese dessert treats of boiled sticky mochi balls mixed with silken tofu, tinted with matcha or your preferred food colorings, and served on skewers. Try a deliciously sweet and chewy festival favourite with this easy three colour dango dumplings recipe. Cute and colourful, these sweet dumplings consist of sweetened rice flour and water made into a paste and moulded into bite-size balls. This traditional Japanese dessert is the perfect finishing touch to a Japanese-inspired afternoon tea. CLANNAD Full Ending Theme Dango Daikazoku Mitarashi Dango is one of the many very traditional Japanese Mochi sweets.

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