Dango Made from Steamed Rice - Noriko's Kitchen - Japanese Cooking 101

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. Put the steamed rice and potato starch in a medium bowl and mash and pound them together with a rolling pin until smooth and sticky, about 3-4 minutes.
2. With wet hands, shape heaping tablespoons of the mashed rice into balls, making about 12.
3. Bring a pot of water to a boil, add the dango balls, and cook until they float; then cook 2-3 more minutes.
4. Move the dango to cool water, then pat off excess water with paper towels.
5. Skewer 3 dango on each bamboo stick.
6. Mix the kinako and sugar, then coat the dango with the mixture. Alternatively, top them with anko.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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