Grilled Dango - For added texture, you can lightly grill your dango on the stove before

topping with anko.

Dango Recipe with Anko (Sweet Red Bean Paste) Nutrition
Deliciously chewy Dango are a quick and easy treat you can make in minutes. Japanese anko Calories: 169kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg |
(sweet red bean paste) brings in the sweetness to complement the cute little rice flour Potassium: 19mg | Fiber: 1g | Sugar: 14g | Calcium: 9mg | Iron: 1mg
dumplings perfectly.
Course Dessert
Cuisine Japanese
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 sticks
Calories 169kcal
Author Wandercooks
Cost $5
Ingredients
1 cup glutinous rice flour (50 g / 1.75 oz)
7 tbsp water room temperature or luke warm
8 tbsp sweet red bean paste anko
Instructions
. Bring a small pot of water to the boil. In a medium bowl, add your glutinous rice flour and
water and mix until combined. It should start sticking to the spoon / your hand and
coming away from the sides of the bowl.
. At this point, use your hands to bring the dough together into a big soft ball. It should feel
soft and smooth ‘like your ear lobesʼ.
. Next form them into balls shapes around 2 cm / 1 inch in diameter. Use ‘soft handsʼ here
for a nice round shape.
. Pop in boiling water and cook until they start to float (3-5 minutes).
. Remove from hot water into a bowl of cold water to stop them cooking further and cool
them down.
. Once cooled, place three dango on a wooden bamboo stick and top with anko (sweet red
bean paste). Enjoy!
Notes
Serving Suggestion - Serve as a dessert after classic Japanese dishes like tantanmen
ramen and Japanese gyoza dumplings!
Boil First - Make sure you boil the water first, so your dango don't dry out waiting for it to
be ready.
Prevent Dango Drying Out - If it's a particularly hot day or you can't cook them straight
away, keep them in a plastic bag to keep from drying out.