Recipe: Appetizing Matcha Dango with 'Tsubu-an’

Claudia Mullins
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Recipe: Appetizing Matcha Dango with 'Tsubu-an’
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Recipe: Appetizing Matcha Dango with 'Tsubu-an’ Delicious, fresh and tasty.

Matcha Dango with 'Tsubu-an’. My favourite type of Dango is 'Kusa Dango' and they are very green because the dough is made from Rice flour and young leaves of 'Yomogi' plant. Dango are Japanese dumplings served on a skewer, prepared in many ways, with various ingredients added to the flour and various toppings. Photographed here is a type of dango made with matcha tea, served with a topping of tsubuan, a paste made of pieces of azuki beans. นี่สิรส "Matcha" แท้ๆ และ"Tsubu An"ที่ใช่.

Dango son unas empanadillas de arroz dulce de varios sabores, como pasta de frijol rojo (anko), té verde, y jarabe de salsa de soya.

El dango son unas bolitas dulces de arroz japonesas que se comen todo el año.

Su textura masticable y variedad de sabores las hacen un bocadillo muy especial.

You can have Matcha Dango with 'Tsubu-an’ using 5 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Matcha Dango with 'Tsubu-an’

  1. You need of Glutinous Rice Flour.

  2. Prepare of Rice Flour.

  3. You need of Matcha Powder.

  4. Prepare of & 1/2 cup Warm Water *approximately.

  5. Prepare of ‘Tsubu-an’ (Sweet ‘Azuki’ Red Bean Paste) *see my ‘Tsubu-an’ recipe.

Se utiliza para todo tipo de dulces como el dango, anpan, mochi, etc.

Tanto para el relleno como para la masa.

Aquí os dejo la receta para que podáis aplicarla en los postres que más.

Fine Red Bean Paste - Koshi-an (こし餡, こしあん).

Matcha Dango with 'Tsubu-an’ step by step

  1. Mix Flour and Matcha Powder, add warn water gradually, mix and knead to achieve the firmness of dough is same as firmness of your earlobe. (*This is traditionally taught.) It should be a bit dry to the touch. Make about 2cm balls..

  2. Cook the dumplings in rapidly boiling water. When the dumplings are floating, cook a few more minutes, then drain and place them in icy cold water to cool..

  3. Put the dumplings on skewers, 4 per skewer. Place plenty of ‘Tsubu-an’ on the dumplings..

For Tsubu-an, Dainagon Azuki Beans (大納言小豆), the highest quality of azuki beans, are used.

However, in recent years, Ogura-an is basically just Tsubu-an.

Koshi-an is an a smooth paste made only from the inside parts of the bean combined with sugar.

Tsubu-an (粒あん) is more rustic - the (Partially crushed an is also called tsubushi-an （つぶしあん) sometimes.

Tsubu-an and Tsubushi-an may sound very similar, but they mean two different things.