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With halloween just around the corner and sweets offered at every turn, what better way to satisfy your sweet tooth than to make a unique vegan treat for you and your family! This Japanese dango dish might be a hit at the next halloween party. They are sweet, sticky and light. So you can save you and your family from the sugar crash…

Dango is a traditional Japanese dessert made from rice flour and is similar to mochi in texture and taste. They have a light sweetness to them, making them a good alternative to heavy desserts. You often see dango served on a skewer with green tea.


Ingredients/Directions

To make dango, you need:

  • Rice flour, 1 cup
  • Water, 1/2 cup
  1. Mix all the ingredients together in a mixing bowl. Knead the ingredients together with your hand until the dough has a slight elasticity but the surface is not too sticky.
  2. After the dough is ready, divide the dough into 8 equal parts. Make each part into a round ball (like a meatball).
  3. In a large pot, add 3 cups of water and let it boil.
  4. Then, drop the dango balls into the pot of boiling water and let it cook for ~3 min. The dango is ready when they start to float up and takes on a slightly translucent color.
  5. Take out the dango and put them in a cool water and let it sit.

To make the miso syrup, you need:

  • Water, 1/2 cup
  • Agave syrup, 4 tbsps
  • Miso, 1 tsp (preferably red miso)
  • Potato starch, 1 tsp
  1. Mix all the ingredients together in a small sauce pan over low heat.
  2. Stir the mixture until it becomes a slight sticky consistency.

To assemble the dango:

  1. Put 3-4 chilled dango on each skewer stick
  2. Pour the syrup sauce over them and they are ready to serve!

-NZ

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