Easiest Way to Prepare Delicious Steamed and Delicious Basic White Dango

Easiest Way to Prepare Delicious Steamed and Delicious Basic White Dango Delicious, fresh and tasty.

Steamed and Delicious Basic White Dango. Put joshinko flour in a bowl, pour boiling water in one go and mix with a rice spatula. When the dough has slightly cool down, knead with your hands. The best softness is to make it soft as an earlobe.

The amount of the joshinko flour and the boiling water listed is just a guide.

Great recipe for Steamed and Delicious Basic White Dango.

This was passed down by my mother.

You can cook Steamed and Delicious Basic White Dango using 2 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Steamed and Delicious Basic White Dango

1. It’s of Joshinko flour.

2. You need of Boiling water.

The amount of the joshinko flour and the boiling water listed is just a guide.

Dango Mochi is a Japanese rice cake made of glutinous rice pounded into paste and then molded into shape.

Great recipe for Steamed and Delicious Basic White Dango.

This was passed down by my mother.

Steamed and Delicious Basic White Dango instructions

1. Put joshinko flour in a bowl, pour boiling water in one go and mix with a rice spatula. When the dough has slightly cool down, knead with your hands. The best softness is to make it soft as an earlobe..

2. Roll out Step 1 into a rod like shape and cut it into 20 pieces while wetting the knife after each cutting..

3. With moisten hands form into balls. It will be difficult to shape the pieces round if you use too much water..

4. Line the steamer filled with boiling water with wet kitchen towel ( a big one ). Line the dango in the steamer leaving some space in between each other..

5. Cover the dango loosely with the kitchen towel. Cover the steamer with a lid and steam on high for 10 minutes..

6. After steaming, quickly fan the dango with a fan to let them become shiny..

7. Wet your hands while lining them leaving space in between, and let them cool down..

8. Enjoy the white dango dumplings with soy sauce-based topping, anko or kinako. The picture shows green soy beans kinako with sugar from Yokohama Gumyouji shrine..

9. When making mitarashi-dango, divide the dango dough into 16 pieces.

https://cookpad.com/us/recipes/153035-mitarashi-dango.

1. I made the dango for the autumnal equinox and offered them to our ancestors..

The amount of the joshinko flour and the boiling.

Mitarashi Kushi Dango is a traditional wagashi (Japanese sweet).

Round dumplings are generally called dango, and kushi dango means skewered Knead the dough with hands until smooth.

Divide the dough into small pieces and roll into small balls.

Place the dumplings in a preheated steamer and.