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November 25, 2016

Recipe for Mango and Green Tea Dango with Raspberry Sauce

By Stuart Turner

Dango are the colourful, sweeter and more flavourful cousins of mochi. Like mochi, they are made from glutunous rice, and come in dumpling form, but in this dango mixture, the flavour is added using fruit pulp, and the rice-y dumplings are then boiled. They take on a different consistancy to mochi, and are not as sticky. 

According to your preference, you can make dango very dainty and bite-size, or make them larger and skewer them - this is the more traditional way. You've probably seen Dango looking like this:

In their traditional pink, white and green colouring. Dango are often served by street food vendors too, so if you visit Japan you can pick one up quickly for on the go scoffing!

We've adapted the recipe for dango to make them a little more fruity, try it out and tell us what you think!

You will need:

  • 1 Cup + 2 Tbsp Glutenous Rice Flour
  • 3 Tbsp Caster Sugar
  • 3/4 Cup Mango Pulp (You can buy this tinned, or just mash an over-ripe mango)
  • 2 Tbsp Matcha Tea Powder
  • 200g Raspberries
  • 1/2 Cup Honey

Method

  • In a big bowl, mix together the rice flour, caster sugar and mango pulp. Mix well until thoroughly combined. You should create a thick dough. Now on a counter, flatten out the dough and sprinkle on the matcha tea powder. Knead all the powder into the dough.
  • Roll the dough out into a long sausage shape, and cut into about 28 pieces. Roll each piece into a round dumpling shape.
  • Now fill a large pan with water and bring to the boil. Cook the rice dumplings in the boiling water in batches of about 7 (or less if you're using a small pan). You will know the dumplings are cooked when they rise from the bottom of the pan and float at the top. It should take about five minutes.
  • Cool the cooked dumplings in a bowl of ice water.
  • When you have cooked and cooled the entire batch, skewer three dumplings onto a stick. Repeat until all the dumplings are used.
  • Meanwhile, in a jug, use a hand blender to mix up the raspberries and honey together to make a smooth sauce. 
  • Serve the skewers with the sauce. You can sprinkle the dango with icing sugar if you like. 


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