Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, steamed and delicious basic white dango. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Steamed and Delicious Basic White Dango is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Steamed and Delicious Basic White Dango is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have steamed and delicious basic white dango using 2 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Steamed and Delicious Basic White Dango:
- Prepare 150 grams Joshinko flour
- Prepare 180 ml Boiling water
Steps to make Steamed and Delicious Basic White Dango:
- Put joshinko flour in a bowl, pour boiling water in one go and mix with a rice spatula. When the dough has slightly cool down, knead with your hands. The best softness is to make it soft as an earlobe.
- Roll out Step 1 into a rod like shape and cut it into 20 pieces while wetting the knife after each cutting.
- With moisten hands form into balls. It will be difficult to shape the pieces round if you use too much water.
- Line the steamer filled with boiling water with wet kitchen towel ( a big one ). Line the dango in the steamer leaving some space in between each other.
- Cover the dango loosely with the kitchen towel. Cover the steamer with a lid and steam on high for 10 minutes.
- After steaming, quickly fan the dango with a fan to let them become shiny.
- Wet your hands while lining them leaving space in between, and let them cool down.
- Enjoy the white dango dumplings with soy sauce-based topping, anko or kinako. The picture shows green soy beans kinako with sugar from Yokohama Gumyouji shrine.
- When making mitarashi-dango, divide the dango dough into 16 pieces. - - https://cookpad.com/us/recipes/153035-mitarashi-dango
- I made the dango for the autumnal equinox and offered them to our ancestors.
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