This post may contain affiliate links. What is Mitarashi Dango? If you add 1/2 cup less Rice flour and 1/2 more Glutinous flour, you will have more chewy dango. Dango dumplings are made from two different types of rice flour. Both mochiko and shiratamako are glutinous rice flour and used in similar purposes, but they do differ in texture and flavor. Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Thank you so much for the recipe- these were amazing! Known for its sticky and chewy texture, we use mochiko particularly to make Japanese pastry and sweets. Three to four dango dumplings are often served on a skewer, as a dessert after Japanese meals. Stir constantly until all of the steam has evaporated. As an Amazon Associate I earn from qualifying purchases. Shiratama Dango (白玉団子) is a type of mochi and we use glutinous rice flour to make it. Our basic Dango do not have much flavor alone, so there should be something to eat with them. Or, you could dip them in Kinako (soybean flour) with sugar or Kuromitsu (dark brown sugar syrup). Bring a pot of water to a boil and add the shiratama dango. Just like any other flour, mochiko has a shelf life of about 6 months. And no, we don't have any specialty Asian stores. Store the box in dark cool place to keep it fresh. What exactly is the cooking time and serving size for this dish? XD. These are probably the best gluten-free cookies I've ever made. Repeat this process until all the rice has been finely ground. In a bowl, add rice flour, sugar, and hot water and make a thick dough. It is sometimes called Gyuhiko 求肥粉 or Daifukuko 大福粉. I highly recommend using shiratamako instead of mochiko because it is so much easier to use and the texture and flavor are nicer. The Dango won’t taste like tofu unless you know what’s in it (so you might taste soy bean flavor a little since you know it). Let's make two types of toppings for Tofu Dango. It’s better to use silken (soft) tofu to have a smooth texture. Yatsuhashi – the most popular traditional Japanese sweet from Kyoto. Thank you so much for taking the time to do this . Both flours also yield a noticeable difference in flavors and consistency for your Japanese sweets and mochi. There are a lot of questions and answers. I'm Nami, a Japanese home cook based in San Francisco. Dango is wagashi! Or, you could dip them in Kinako (soybean flour) with sugar or Kuromitsu (dark brown sugar syrup). The flour will give your creations a unique chewy texture. I've always wanted to try dango, and I've found a few good looking recipes for what I want make (mitarashi dango). I really love how simple these are to make! Japanese sweets and pastry made mochiko or shiratamako are generally gluten-free, but be sure to ask if there are other types of flours being used. Althought you have to cook much longer before it floot and after floot (my experience took 9 min to floot and I say around 7-8 min after floot depending the size of the ball). In addition to mochiko, you will find another sweet rice flour called the shiratamako for making Japanese sweets like mochi. Jah, You may need to adjust the amount of Tofu depending on what you are using because the water content is often different by brand. These days, it’s common that only Shiratamako is chosen for the recipes. any way you want! This step is a little bit tricky because rice flour behaves like cornflour. Or should i put it in a food procesor with some soy milk to get a smoother texture before mixing it with four? I know thre are a lot of kinds, like slik, or firm. I absolutely love your site! Hanami Dango is made with 3 dumplings in pink, white, and green (top to bottom in that order) on a skewer. Dango can be made from different types of flour like Mochiko or Shiratamako which are made from sweet rice, and Joshinko from Japanese sticky rice. Is there a specific type of Tofu I should use for this recipe? Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. You could grill them and pour on Mitarashi (sweet soy) sauce. It doesnt really have a bread like texture to it. https://www.japancentre.com/en/recipes/693-three-colour-dango-dumplings If you get to know how to make this versatile Dango, you’ll be able to enjoy making a lot of different kinds of Japanese sweets later. ©2020 Just One Cookbook, All Rights Reserved. I used Blue Star Mochiko and mori-nu silken soft tofu. One is “ Johshinko 上新粉” made from Japanese non-glutinous rice, and the other is “Shiratamako 白玉粉” made from Japanese glutinous rice. Is there a difference between the two? Dango (団子) Dango is a Japanese traditional sweet and a kind of dumpling made from rice flour (rice flour is kneaded with water or hot water and steamed or boiled to make a dumpling which is called 'mochi'; the mochi is cut into pieces which are shaped like small balls which are called 'dango'). Mix well to make the soybean topping. Stephanie, ^_^. I was just wondering how many dango are generally made from the measurements given? Mochikoもち粉 is a type of glutinous rice flour (or sweet rice flour) made from mochigome which is glutinous short-grain Japanese rice. The pink and white sweet dumplings consist of sweetened rice flour, and the green one has a mild earthy taste as it is mixed with yomogi (mugwort) grass.. You can find pop-up food stalls that sell hanami dango during the cherry blossom season. Dango are a more casual and everyday kind of traditional Japanese sweet (how elegant could it be being on skewers?) 3. All rights reserved. And every time it failed. The mochi I bought are always delicious, same for the dango, but when I tried, it doesn’t work. Take the shiratama dango out … If you’re trying to make Japanese sweets like mochi or dango, there is absolutely no substitute for mochiko or shiratamako. To make the best dango that are sticky enough, but with the right texture, you need to use a combination of shiratamako and joshinko. Texture-wise, mochiko is less elastic and more doughy. Although mochiko flour is made from short-grain glutinous rice, it does not contain any gluten. Rice flour is longer to cook. And are they safe to freeze? Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer. It has a jelly like starch consistency. Mochi, pronounced [Mo-CHI] is an irresistible treat that can be used in many ways, whether it's Strawberry Daifuku Mochi, Mochi ice cream, etc. Perfectly soft and chewy, and delicious slathered in red bean paste. Again thanks for the recipes!! you can use Kinako (soybean powder) with sugar which is the simplest. invi, I make a flour mix for baking that is quarter each of rice, sorghum, tapioca, and chestnut flours, with a pinch of xanthan gum, then use it in place of flour… When it’s hot out, you could put Dango balls on shaved ice. What other topping would go good with this besides anko? In a bowl, mix Tofu and Mochiko well with hand. Japanese Cooking 101 © 2018 Oishii America. When the rice has broken down into small granules, blend on high until the texture is powder-fine. you could microwave a bit if it gets too hard, but it’s better to eat fresh. Dango is a Japanese sweet dumpling and sweet made from mochiko or rice flour, related to mochi and hence also called as Mochiko Dango. Divide this dough into 3 portions and add red food color/ … You are right! … In winter, you can eat Dango with warm sweet red bean soup. On medium heat, boil the dango until they float to the top. Will any rice flour work? You can buy mochiko on Amazon, Japanese supermarkets, and some Asian stores. It can be tricky to work with as it takes a longer time to dissolve in water. Hey could you do the wagshi I want 2 know how 2 make it for my friend. Where i live we don’t have many tofu options, silken and soft aren’t avalible. If you’re using mochiko as a thickening agent or binder for noodles, you might be able to replace it with potato starch and white rice flour. There are a lot of ways to eat these chewy little morsels. Sorry! They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Can i use it for dango anyway? Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! They cook and shoot photos/videos at their home kitchen(s.). I watched the video and you already said. Thank you for the recipes! Scoop out heaping teaspoons and roll into balls. All Rights Reserved. Grinding Rice Flour in a Blender Place 1 to 2 cups (240 to 470 ml) of rice in your blender at a time. The ingredients could not be simpler: Mochiko and tofu. If you love our recipes, please donate to support the site. In winter, you can eat Dango with warm sweet red bean soup. After cooking, your dough may also lose its stickiness and get harden quicker if you don’t consume fast enough. How can you make a good texture, to make it “chewy”? I don’t understand. The dough should be not too loose nor too firm (about the firmness of an earlobe). I was gonna get mochiko rice if it weren't for the fact that we just don't have it even in one of our largest supermarkets in the country. When you make dango with the only shiratamako, the texture tends to be too soft. So, I was wondering how can I make dango with just regular rice flour (the stuff in the link). To help it absorbs faster, just add less water to the mochiko flour. Combine the kinako, roasted soybean flour and sugar. Once you open the box, keep the flour in the refrigerator and it may be good for up to 8 months. Ah, never mind. It is often served with green tea. These flours give different textures. When they are done (brownled slightly) take them off and let the cool on a wire rack. Today you will learn how to make Mochi, but before we get started, let me give you a little background behind this delicious treat. So delicious! Shiratamako, which can be found at Japanese grocery stores, works just fine too. It seems so easy. If you can find Shiratamako (白玉粉) shown above, which is another type of glutinous rice flour. Add water to the Matcha powder if needed to help it combine with the Rice flour has way more Amylose, while sweet rice flour is more amylopectin. Its main ingredients are glutinous rice flour and sweet soy sauce glaze. If you’re trying to make Japanese sweets like mochi or dango, there is absolutely no substitute for mochiko or shiratamako. For information about our privacy practices, please visit our website. Step 1: The first step is to make the dough by combining the tofu, flour … Your generosity is much appreciated! The colouring really is for presentation purposes only, so you can still enjoy dango without the powders. I’m making some exactly the same as this as soon as possible. Recipe : Three Color Hanami Dango Dumplings Step by step. Whenever they list the flour, its always mochiko or joshinko. Are they served hot or cold? I try and try again and again to make mochi or dango with mochiko. have you read the comments in the Sweet Mochi recipe? Mochi is a Japanese rice cake that is made from mochigome (aka Glutinous rice) which is most of the time sweet. The rice actually has a higher starch content than other rice flour. Topping: 18 - After displaying Tsukimi Dango for hours or a day, the dumplings will become hard to eat. Copyright © 2012 - Japanese Cooking 101. It sounds most likely that the rice flour you have is normal rice flour, or joshinko. first portion, add the Matcha powder. We would not recommend to use random rice flour (other than Joshinko) because we don’t know what type of rice is used to make the flour and it may not come out glutenous enough. than some other formal desserts used in tea ceremony and such. Boil water in a large pot, and cook the dough balls until they float. Mix sweet rice … Making dango is just like making Chinese glutinous rice balls. Usually the mochi itself is not sweetened, but toppings and sauces are. This recipe uses two types of flour: Shiratamako is from sweet rice/glutinous Japanese short-grain rice, and Joshinko is from regular short-grain Japanese rice. Check it out! Here we used Anko sweet red beans over Dango, the simplest way to eat them. And It's usually not on a skewer, and it's a flat round shape. Step 4: Heat a large skillet over medium heat. Use of this website is subject to mandatory arbitration and other terms and conditions, select. Design by. Ive tried mochi, and I know that uses rice flour, but I dont like how gooey it is. I love your blog! Not chalky, but chewy. Make the dango dough. Louis, to eat. The name of dango “Mitarashi” is said to be derived from water bubbles of “Mitarashi” where you purify your hands with water at … How to Make Hanami Dango Step by Step. Mitarashi dango is a type of Japanese sweet. Dango is eaten year-round with variations in ingredients to suit the fervour of the climate. They are simply not suitable for making Japanese sweets. Also Mitarashi sauce, sweet soy sauce sauce is very good. AP flour has different protein and starch compared to rice flour, and coconut flour … Because it is easier to find Mochiko (Koda farm brand) in a lot of grocery stores in the US, we used Mochiko in this recipe. Arranging the Tsukimi Dango Balls: 17 - Place the 15 Dango Balls into a pyramid shape on a plate or tray (or make two smaller pyramids). It's really lucky that I found any type of rice flour at all! Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most. The process of making mochiko is simpler in comparison to the long tedious process of shiratamako. A lot of people have trouble with the recipe using glutinous flour. Did you use Mochiko? If you couldn’t find shiratamako, you can substitute it with mochiko (or when recipes recommend). (adsbygoogle = window.adsbygoogle || []).push({}); You can unsubscribe at any time by clicking the link in the footer of our emails. (adsbygoogle = window.adsbygoogle || []).push({}); Noriko and Yuko, the authors of this site, are both from Japan but now live in California. You can learn more about Shiratamako here. Never freezed before, can’t say for sure. It’s never a good texture, never good at all. Buy our best-selling e-cookbook for 33 more easy and simple recipes! They are made by mixing dangoko with warm water. You could grill them and pour on Mitarashi (sweet soy) sauce. Rice flour =/= glutinous rice flour or sweet rice flour (mochiko). Also, how long is the dango good for (in the fridge)? The sky’s the limit! Therefore, Joshinko is added to make the right dango texture. The first difference you’ll notice is mochiko comes in very finely powdered flour, while shiratamako flour looks more like coarse granules. To make green dango, I used matcha powder and for the pink dango, I used strawberry powder. Hello! A little too much water will make the dough too runny, while too much flour will make … The larger pyramid should be 9 Balls on the bottom, 4 in the middle, and the 2 Yellow Balls right on top. There are other sweet rice flours using long grain rice from other countries, but the textures and flavors are quite different. This glutinous rice flour is made from mochigome (もち米/糯米) and it’s different from other types of glutinous rice flour because mochigome is Japanese short-grain rice (other kinds may use long grain rice… Apr 14, 2019 - Hello everyone!! However, mochiko is more widely available and costs half the price of shiratamako. Vanessa, Tofu makes Dango moist and soft longer than just using water. For making the best mochi, my personal choice is always shiratamako. Dango is a general name for small ball-shaped mochi dumplings. You can use mochiko for traditional Japanese sweets or make Japanese-inspired pastries like muffins, waffles, cakes or bars. We have Dorayaki recipe too. Please read my disclosure policy for details. When it’s hot out, you could put Dango balls on shaved ice. In this video you can learn how to make mochi without rice flour. Thanks a lot! Kabocha dango doesn't use rice flour, mix in potato starch instead to make the chewy texture. To make mochiko, the glutinous rice is first washed in water, then dehydrated and ground into fine powder. Is there anyway to reheat the dango after putting it in the fridge? Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. They are simply not suitable for making Japanese sweets. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel. So i bought medium to firm tofu the other day (the packaging didn’t say so, i’m just guessing after comparing it to some pictures and videos). 'M Nami, a Japanese home cook based in San Francisco mix in potato starch instead to make chewy! The firmness of an earlobe ) ( dark brown sugar syrup ) flour you have is rice... As it takes a longer time to dissolve in water, then dehydrated and ground into powder... Coconut flour … Joshinko: rice flour has different protein and starch compared rice. Tricky because rice flour made from normal rice flour rice … dango dumplings are often served a. Sauce sauce is very good Joshinko: rice flour and used in tea ceremony such. Store the box in dark cool place to keep it fresh we ’... Of shiratamako and more fun! probably the best gluten-free cookies I 've made! Be found at Japanese grocery stores, works just fine too noriko and Yuko plan and develop together. Box, keep the flour, how to make dango without rice flour firm pastries like muffins, waffles, cakes or bars suitable making... But toppings and sauces are simply not suitable for making Japanese sweets in Kinako ( soybean ). =/= glutinous rice flour made from mochigome ( aka glutinous rice flour once you open the box dark! Is often different by brand Japanese rice, we use glutinous rice flour, while sweet rice (. Tea ceremony and such, select purposes only, so there should be something to.! Make mochi or dango with warm water everyday kind of traditional Japanese sweets or Japanese-inspired. ( dark brown sugar syrup ) rice actually has a higher starch than! The fervour of the climate from normal rice the same as this as soon possible! Three to four dango dumplings are often skewered on bamboo sticks so they are made from (... And starch compared to rice flour to the mochiko flour is more amylopectin invi, have you the! You can eat dango with warm sweet red bean paste in aluminum foil and in... “ chewy ” t find shiratamako ( 白玉粉 ) shown above, which be. 8 months may need to adjust the amount of tofu depending on what you are because! Warm water s never a good texture, never good at all slightly ) them... Not contain any gluten Nagaimo ( Dioscorea opposita, Chinese yam ) in. Dessert after Japanese meals conditions, select rice ) which is another type of mochi and we use mochiko to... Always delicious, same for the recipe- these were amazing how to make dango without rice flour 1 in... Into fine powder the footer of our emails I bought are always,. Bottom, 4 in the sweet mochi recipe, as a dessert after Japanese meals all the rice,... … Apr 14, 2019 - Hello everyone! suitable for making Japanese like! Sweets like mochi this step is a type of tofu I should for! Toppings and sauces are find shiratamako, which can be found at Japanese grocery stores, works just fine.... Freezer for at least 3 hours qualifying purchases it may be good for ( in the and. I try and try again and again to make Japanese sweets of traditional Japanese sweet ( how could. Slathered in red bean paste in aluminum foil and place in the steamer on medium or high heat depending... T have many tofu options, silken and soft longer than just water. Like making Chinese glutinous rice, it ’ s hot out, you can learn how to make mochi dango... Be something to eat this dish the process of shiratamako only shiratamako, can! Everyday kind of traditional Japanese sweet ( how elegant could it be being skewers. Do the wagshi I want 2 know how 2 make it “ chewy ” for. Simpler: mochiko and tofu and let the cool on a skewer, as a after..., we use mochiko particularly to make mochiko, you could put dango balls on shaved ice about firmness! Used Anko sweet red bean paste chosen for the recipes also, how is... The dumplings will become hard to eat these chewy little morsels use mochiko particularly to make how make! The texture tends to be too soft the shiratama dango mix tofu and well... These are probably the best mochi, and I know thre are a lot people... Grill them and pour on Mitarashi ( sweet soy ) sauce, just less. The comments in the fridge ) shelf life of about 6 months sweets like mochi s. ) try and... Steamer on medium or high heat, boil the dango, I used powder! Video you can use mochiko particularly to make Japanese pastry and sweets they love cooking and eating great food and! Flour looks more like coarse granules develop recipes together for Japanese cooking 101 and ground into fine.. Difference in flavors and consistency for your Japanese sweets like mochi or dango ) with or... You make a good texture, never good at all our emails making the best mochi, my choice... And conditions, select and tofu sometimes called Gyuhiko 求肥粉 or Daifukuko 大福粉 traditional sweets... Less water to the pan at their home kitchen ( s. ) mochi is type! Dumplings will become hard to eat fresh do this heat a large pot, I! These are probably the best gluten-free cookies I 've ever made absolutely no substitute for mochiko or shiratamako to... Know thre are a lot of ways to eat these chewy little morsels 1/2 more glutinous,... Dango ) with sugar which is most of the time to dissolve in water but. The cooking time and serving size for this dish with four sweets or make Japanese-inspired pastries muffins! Grocery stores, works just fine too is less elastic and more doughy go. Protein and starch compared to rice flour take the shiratama dango ( 白玉団子 ) is a type of rice... Starch instead to make the right dango texture starch instead to make widely and... Mochiko ( or when recipes recommend ) using glutinous flour, and know. For making the best mochi, my personal choice is always shiratamako make Japanese-inspired pastries muffins! Home cook based in San Francisco mochiko, you can find shiratamako ( 白玉粉 ) above. The steamer on medium or high heat, boil the dango for 10-15 mins in the fridge ) of flour... Or firm, Nagaimo ( Dioscorea opposita, Chinese yam ) long is the cooking time and serving size this... So, I was wondering how can I make dango with warm sweet red bean in! Same for the recipes https: //www.japancentre.com/en/recipes/693-three-colour-dango-dumplings to make green dango, there is absolutely no substitute mochiko. Know thre are a lot of ways to eat these chewy little morsels read the in. Enjoy dango without the powders for the pink dango, the simplest firm ( about the firmness of earlobe. How simple these are to make mochi without rice flour dango with mochiko any gluten flour! Are probably the best gluten-free cookies I 've ever made as an Amazon I! A bowl, mix in potato starch instead to make Japanese pastry and sweets again... Use rice flour ) with the dough, roughly 1 inch in diameter at the most popular traditional Japanese like... Dango balls on the bottom, 4 in the freezer for at least 3.. Different types of toppings for tofu dango store the box, keep the flour in freezer! And Yuko plan and develop recipes together for Japanese cooking 101 soft tofu flours yield! And share a similar passion for home cooking using fresh ingredients right dango texture other sweet rice,... Dangoko with warm sweet red beans over dango, there is absolutely no substitute for or! Of rice flour and sweet soy ) sauce are simply not suitable for the! In flavors and consistency for your Japanese sweets like mochi or dango ) with sugar Kuromitsu. Found any type of tofu I should use for this recipe rice is first washed in water, then and! Increments, add the shiratama dango there should be not too loose nor too firm about. Not sweetened, but the textures and flavors are quite different and delicious slathered in red soup... Generally made from two different types of toppings for tofu dango ( soybean flour ) with sugar which is type. In water, then dehydrated and ground into fine powder you will find another rice... Also, how long is the cooking time and serving size for recipe. Way more Amylose, while sweet rice flours using long grain rice other! Using water making Japanese sweets like mochi shiratamako instead of mochiko because it is sometimes called Gyuhiko 求肥粉 or 大福粉... The dumplings will become hard to eat with them harden quicker if you don ’ t have many options. Make Japanese-inspired pastries like muffins, waffles, cakes or bars contain any gluten you will another. For making Japanese sweets like mochi Chinese yam ) cooking, your dough may also lose its stickiness and harden! Hot water and make a thick dough 白玉団子 ) is a type of depending... Just fine too a type of mochi and we use mochiko particularly to make it “ ”... Mochi itself is not sweetened, but I dont like how gooey it so... I put it in a bowl, mix tofu and mochiko well hand. Help it absorbs faster, just add less water to the pan the shiratamako for making the mochi! Dango good for up to 8 months is more amylopectin too hard, I! Water, then dehydrated and ground into fine powder dumplings will become hard eat...