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.
To make dango, you need:
- Rice flour, 1 cup
- Water, 1/2 cup
- 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.
- After the dough is ready, divide the dough into 8 equal parts. Make each part into a round ball (like a meatball).
- In a large pot, add 3 cups of water and let it boil.
- 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.
- 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
- Mix all the ingredients together in a small sauce pan over low heat.
- Stir the mixture until it becomes a slight sticky consistency.
To assemble the dango:
- Put 3-4 chilled dango on each skewer stick
- Pour the syrup sauce over them and they are ready to serve!