Ingredients
Scale
- 100 g glutinous rice flour (shiratamako) or 90 g mochiko with 10 g potato starch
- 90 ml water (approx)
- Dark brown sugar syrup (kuromitsu) for serving
- Roasted soybean powder (kinako) for serving
Instructions
- In a mixing bowl, combine the glutinous rice flour with water gradually until you achieve a smooth dough.
- Shape the dough into small balls and create dents in the center.
- Boil water in a pot and cook the dango until they float, then cool in an ice bath.
- Serve topped with dark brown sugar syrup and roasted soybean powder.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 3 dango balls (45g)
- Calories: 130
- Sugar: 10g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg