Dango Recipe with Anko (Sweet Red Bean Paste)
Deliciously chewy Dango are a quick and easy treat you can make in minutes. Japanese anko (sweet red bean paste) brings in the sweetness to complement the cute little rice flour dumplings perfectly.
Servings 2 sticks
Bring a small saucepan of water to the boil.
Meanwhile add your glutinous rice flour and water into a medium mixing bowl and mix until combined. It should start sticking to the spoon / your hand and coming away from the sides of the bowl.
½ cup glutinous rice flour, 3 ½ tbsp water
At this point, use your hands to bring the dough together into a big soft ball. It should feel soft and smooth ‘like your ear lobes’.
Next form them into balls shapes around 2 cm / 1 inch in diameter. Use ‘soft hands’ here for a nice round shape.
Pop in boiling water and cook until they start to float (3-5 minutes).
Remove from hot water into a bowl of cold water to stop them cooking further and cool them down.
Once cooled, place three dango on a wooden bamboo stick and top with anko (sweet red bean paste). Enjoy!
4 tbsp sweet red bean paste
- Serving Suggestion - Serve as a dessert after classic Japanese dishes like tantanmen ramen and Japanese gyoza dumplings!
- Boil First - Make sure you boil the water first, so your dango don't dry out waiting for it to be ready.
- Prevent Dango Drying Out - If it's a particularly hot day or you can't cook them straight away, keep them in a plastic bag to keep from drying out.
- Grilled Dango - For added texture, you can lightly grill your dango on the stove before topping with anko.
Calories: 169kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 19mg | Fiber: 1g | Sugar: 14g | Calcium: 9mg | Iron: 1mg