Dango recipe - ingredients, nutrition and when to eat it
Dango is a Japanese skewer dessert made with chewy rice-flour dumplings coated in a sweet-and-salty soy sauce.
Dango is a Japanese skewer dessert made with chewy rice-flour dumplings coated in a sweet-and-salty soy sauce. It is perfect when you want a small sweet after a meal or a light snack with tea.
Snacks & desserts · 25 minutes to cook
Nutrition (per 181g serving): 282 kcal · protein 4.9g · carbohydrate 64.5g · fat 0.4g · sodium 1200.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the dough cracks, add water one teaspoon at a time; if it is too soft, add a little more glutinous rice flour.
Tips: Once the dumplings float, cook them for another 2 minutes instead of removing them right away so they become tender all the way through.
Tips: The sauce thickens as it cools, so it should be slightly runny when you take it off the heat.
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Ingredients (1 serving)
- Glutinous rice flour — 60 g
- Water — 45 ml
- Soy sauce — 1 Tbsp
- Sugar — 1 Tbsp
- Cornstarch — 1 tsp
- Water — 3 Tbsp