Go Back
+ servings
Rice flour dumplings topped with sweet bean paste on a stick.

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.
Course Dessert
Cuisine Japanese
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 2 sticks
Calories 169kcal
Cost $5



  • 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