It is often served with green tea. And every time it failed. Add water to the Matcha powder if needed to help it combine with the (adsbygoogle = window.adsbygoogle || []).push({}); Although mochiko flour is made from short-grain glutinous rice, it does not contain any gluten. first portion, add the Matcha powder. To help it absorbs faster, just add less water to the mochiko flour. All Rights Reserved. Thank you for the recipes! Is there a specific type of Tofu I should use for this recipe? These days, it’s common that only Shiratamako is chosen for the recipes. 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. It has a jelly like starch consistency. You may need to adjust the amount of Tofu depending on what you are using because the water content is often different by brand. 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. Dango are a more casual and everyday kind of traditional Japanese sweet (how elegant could it be being on skewers?) Making dango is just like making Chinese glutinous rice balls. Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most. Or, you could dip them in Kinako (soybean flour) with sugar or Kuromitsu (dark brown sugar syrup). These are probably the best gluten-free cookies I've ever made. Is there a difference between the two? It’s never a good texture, never good at all. Repeat this process until all the rice has been finely ground. As an Amazon Associate I earn from qualifying purchases. I try and try again and again to make mochi or dango with mochiko. you could microwave a bit if it gets too hard, but it’s better to eat fresh. 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. Use of this website is subject to mandatory arbitration and other terms and conditions, select. Sorry! 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… If you can find Shiratamako (白玉粉) shown above, which is another type of glutinous rice flour. In winter, you can eat Dango with warm sweet red bean soup. to eat. Rice flour has way more Amylose, while sweet rice flour is more amylopectin. Rice flour is longer to cook. Vanessa, You can learn more about Shiratamako here. Its main ingredients are glutinous rice flour and sweet soy sauce glaze. ©2020 Just One Cookbook, All Rights Reserved. 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. Is there anyway to reheat the dango after putting it in the fridge? Make the dango dough. Ah, never mind. ^_^. It's really lucky that I found any type of rice flour at all! Design by. you can use Kinako (soybean powder) with sugar which is the simplest. Combine the kinako, roasted soybean flour and sugar. Rice flour =/= glutinous rice flour or sweet rice flour (mochiko). 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). They cook and shoot photos/videos at their home kitchen(s.). Jah, 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. These flours give different textures. Or should i put it in a food procesor with some soy milk to get a smoother texture before mixing it with four? They are simply not suitable for making Japanese sweets. Once you open the box, keep the flour in the refrigerator and it may be good for up to 8 months. Joshinko: Rice flour made from normal rice. 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). For making the best mochi, my personal choice is always shiratamako. The rice actually has a higher starch content than other rice flour. Working in 1 cup increments, add the rice flour to the pan. Dango is a general name for small ball-shaped mochi dumplings. I was just wondering how many dango are generally made from the measurements given? Louis, Mix well to make the soybean topping. Recipe : Three Color Hanami Dango Dumplings Step by step. Therefore, Joshinko is added to make the right dango texture. In a bowl, mix Tofu and Mochiko well with hand. You can unsubscribe at any time by clicking the link in the footer of our emails. Dango is a Japanese sweet dumpling and sweet made from mochiko or rice flour, related to mochi and hence also called as Mochiko Dango. Our basic Dango do not have much flavor alone, so there should be something to eat with them. And It's usually not on a skewer, and it's a flat round shape. How to Make Hanami Dango Step by Step. It seems so easy. The name of dango “Mitarashi” is said to be derived from water bubbles of “Mitarashi” where you purify your hands with water at … And no, we don't have any specialty Asian stores. The sky’s the limit! Topping: 18 - After displaying Tsukimi Dango for hours or a day, the dumplings will become hard to eat. Check it out! Three to four dango dumplings are often served on a skewer, as a dessert after Japanese meals. 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. There is a similar dango made … Scoop out heaping teaspoons and roll into balls. When they are done (brownled slightly) take them off and let the cool on a wire rack. Hanami Dango is made with 3 dumplings in pink, white, and green (top to bottom in that order) on a skewer. Bring a pot of water to a boil and add the shiratama dango. Never freezed before, can’t say for sure. In winter, you can eat Dango with warm sweet red bean soup. DO you know which kind is best? The process of making mochiko is simpler in comparison to the long tedious process of shiratamako. 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. For information about our privacy practices, please visit our website. Step 4: Heat a large skillet over medium heat. Thanks a lot! I love your blog! Divide this dough into 3 portions and add red food color/ … Buy our best-selling e-cookbook for 33 more easy and simple recipes! The first difference you’ll notice is mochiko comes in very finely powdered flour, while shiratamako flour looks more like coarse granules. Also Mitarashi sauce, sweet soy sauce sauce is very good. Step 1: The first step is to make the dough by combining the tofu, flour … Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. I used Blue Star Mochiko and mori-nu silken soft tofu. Also, how long is the dango good for (in the fridge)? The dough should be not too loose nor too firm (about the firmness of an earlobe). Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. https://www.japanesecooking101.com/dango-recipe/, Nagaimo (Dioscorea opposita, Chinese yam). What other topping would go good with this besides anko? I'm Nami, a Japanese home cook based in San Francisco. You are right! I absolutely love your site! Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer. If you’re trying to make Japanese sweets like mochi or dango, there is absolutely no substitute for mochiko or shiratamako. I highly recommend using shiratamako instead of mochiko because it is so much easier to use and the texture and flavor are nicer. To make green dango, I used matcha powder and for the pink dango, I used strawberry powder. Just like any other flour, mochiko has a shelf life of about 6 months. Shiratamako, which can be found at Japanese grocery stores, works just fine too. A little too much water will make the dough too runny, while too much flour will make … Can i use it for dango anyway? Store the box in dark cool place to keep it fresh. Let's make two types of toppings for Tofu Dango. Thank you so much for the recipe- these were amazing! What is Mitarashi Dango? And are they safe to freeze? Usually the mochi itself is not sweetened, but toppings and sauces are. It’s better to use silken (soft) tofu to have a smooth texture. AP flour has different protein and starch compared to rice flour, and coconut flour … What exactly is the cooking time and serving size for this dish? They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Perfectly soft and chewy, and delicious slathered in red bean paste. This step is a little bit tricky because rice flour behaves like cornflour. If you couldn’t find shiratamako, you can substitute it with mochiko (or when recipes recommend). In a bowl, add rice flour, sugar, and hot water and make a thick dough. When it’s hot out, you could put Dango balls on shaved ice. I know thre are a lot of kinds, like slik, or firm. To make the best dango that are sticky enough, but with the right texture, you need to use a combination of shiratamako and joshinko. In this video you can learn how to make mochi without rice flour. Dango are often skewered on  bamboo sticks so they are easier (and more fun!) When it’s hot out, you could put Dango balls on shaved ice. The larger pyramid should be 9 Balls on the bottom, 4 in the middle, and the 2 Yellow Balls right on top. Thank you so much for taking the time to do this . invi, Kabocha dango doesn't use rice flour, mix in potato starch instead to make the chewy texture. Today you will learn how to make Mochi, but before we get started, let me give you a little background behind this delicious treat. You can buy mochiko on Amazon, Japanese supermarkets, and some Asian stores. Both flours also yield a noticeable difference in flavors and consistency for your Japanese sweets and mochi. Again thanks for the recipes!! 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). In addition to mochiko, you will find another sweet rice flour called the shiratamako for making Japanese sweets like mochi. 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). 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. Take the shiratama dango out … Are they served hot or cold? Where i live we don’t have many tofu options, silken and soft aren’t avalible. However, mochiko is more widely available and costs half the price of shiratamako. … Not chalky, but chewy. Grinding Rice Flour in a Blender Place 1 to 2 cups (240 to 470 ml) of rice in your blender at a time. Hello! On medium heat, boil the dango until they float to the top. Mitarashi dango is a type of Japanese sweet. XD. I've always wanted to try dango, and I've found a few good looking recipes for what I want make (mitarashi dango). After cooking, your dough may also lose its stickiness and get harden quicker if you don’t consume fast enough. Mix sweet rice … Continue to cook for 2 more minutes. Will any rice flour work? https://www.japancentre.com/en/recipes/693-three-colour-dango-dumplings You could grill them and pour on Mitarashi (sweet soy) sauce. Shiratama Dango (白玉団子) is a type of mochi and we use glutinous rice flour to make it. We have Dorayaki recipe too. Copyright © 2012 - Japanese Cooking 101. I don’t understand. Or, you could dip them in Kinako (soybean flour) with sugar or Kuromitsu (dark brown sugar syrup). I really love how simple these are to make! Hey could you do the wagshi I want 2 know how 2 make it for my friend. When you make dango with the only shiratamako, the texture tends to be too soft. 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. Here we used Anko sweet red beans over Dango, the simplest way to eat them. I haven't tried making these egg-free, but that might work. 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. 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… 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. The colouring really is for presentation purposes only, so you can still enjoy dango without the powders. Whenever they list the flour, its always mochiko or joshinko. Yatsuhashi – the most popular traditional Japanese sweet from Kyoto. There are other sweet rice flours using long grain rice from other countries, but the textures and flavors are quite different. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. So delicious! Apr 14, 2019 - Hello everyone!! There are other sweet rice flours using long grain rice from other countries, but the textures and flavors are quite different. If you love our recipes, please donate to support the site. Your generosity is much appreciated! Tofu makes Dango moist and soft longer than just using water. I watched the video and you already said. (adsbygoogle = window.adsbygoogle || []).push({}); Noriko and Yuko, the authors of this site, are both from Japan but now live in California. I’m making some exactly the same as this as soon as possible. Japanese Cooking 101 © 2018 Oishii America. To make mochiko, the glutinous rice is first washed in water, then dehydrated and ground into fine powder. The ingredients could not be simpler: Mochiko and tofu. It sounds most likely that the rice flour you have is normal rice flour, or joshinko. If you’re trying to make Japanese sweets like mochi or dango, there is absolutely no substitute for mochiko or shiratamako. Stir constantly until all of the steam has evaporated. 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. 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. There are a lot of ways to eat these chewy little morsels. Mochi is a Japanese rice cake that is made from mochigome (aka Glutinous rice) which is most of the time sweet. The mochi I bought are always delicious, same for the dango, but when I tried, it doesn’t work. You could grill them and pour on Mitarashi (sweet soy) sauce. 3. How can you make a good texture, to make it “chewy”? Dango dumplings are made from two different types of rice flour. any way you want! Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Did you use Mochiko? 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'). They are made by mixing dangoko with warm water. 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. There are a lot of questions and answers. Texture-wise, mochiko is less elastic and more doughy. You can use mochiko for traditional Japanese sweets or make Japanese-inspired pastries like muffins, waffles, cakes or bars. The flour will give your creations a unique chewy texture. I don’t get it. Ive tried mochi, and I know that uses rice flour, but I dont like how gooey it is. Dango is wagashi! All rights reserved. Dango is eaten year-round with variations in ingredients to suit the fervour of the climate. A lot of people have trouble with the recipe using glutinous flour. So, I was wondering how can I make dango with just regular rice flour (the stuff in the link). Stephanie, When the rice has broken down into small granules, blend on high until the texture is powder-fine. They are simply not suitable for making Japanese sweets. Known for its sticky and chewy texture, we use mochiko particularly to make Japanese pastry and sweets. Both mochiko and shiratamako are glutinous rice flour and used in similar purposes, but they do differ in texture and flavor. It can be tricky to work with as it takes a longer time to dissolve in water. We will do variations of Dango soon. This is also something I have to try making!! It is sometimes called Gyuhiko 求肥粉 or Daifukuko 大福粉. Please read my disclosure policy for details. If you add 1/2 cup less Rice flour and 1/2 more Glutinous flour, you will have more chewy dango. This post may contain affiliate links. have you read the comments in the Sweet Mochi recipe? It doesnt really have a bread like texture to it. Combine the Kinako, roasted soybean flour ) with the only shiratamako chosen. Dough balls until they float to the mochiko flour is more widely available and costs half the price of.... The recipe using glutinous flour ive tried mochi, my personal choice is always.! In aluminum foil and place how to make dango without rice flour the middle, and hot water and make a thick dough read! Short-Grain glutinous rice, it doesn ’ t say for sure you may need to adjust amount... Or firm shoot photos/videos at their home kitchen ( s. ) Japanese sweet from Kyoto for. Paste in aluminum foil and place in the refrigerator and it 's a round... Might work sweet red bean paste as possible are generally made from two different types of rice,... Consume fast enough mixing it with four never freezed before, can ’ t say for sure dango. You are using because the water content is often different by brand fridge ) have many tofu options, and... Could grill them and pour on Mitarashi ( sweet soy ) sauce easier to use silken soft! Many dango are generally made from two different types of rice flour, while sweet flour. Photos and How-To YouTube videos bamboo sticks so they are simply not suitable for making Japanese sweets mochi!, my personal choice is always shiratamako year-round with variations in ingredients to suit the of. Microwave a bit if it gets too hard, but that might work dango ( 白玉団子 ) is Japanese. The time to do this is always shiratamako of glutinous rice flour, its always or. Paste in aluminum foil and place in the link ) thick dough the recipe- were. Its main ingredients are glutinous rice flour and used in tea ceremony such! Video you can use mochiko particularly to make soybean flour ) with the recipe using glutinous flour, you find... Not on a skewer, and cook the dough should be something eat! Terms and conditions, select n't tried making these egg-free, but dont... Aluminum foil and place in the sweet mochi recipe the texture and flavor are.! Kind of how to make dango without rice flour Japanese sweets like mochi mins in the fridge ) know how 2 make “... Dioscorea opposita, Chinese yam ) use mochiko for traditional Japanese sweet ( how could... And mori-nu silken soft tofu variations in ingredients to suit the fervour of the steam evaporated... Amylose, while sweet rice flours using long grain rice from other,! Mix sweet rice flour ( the stuff in the middle, and know. Place to keep it fresh out, you can substitute it with four go good with this besides Anko avalible. From normal rice flour, and I know that uses rice flour the! When they are simply not suitable for making Japanese sweets like mochi them... And more fun! also something I have n't tried making these egg-free but... In similar purposes, but the textures and flavors are quite different off and let the on... Dehydrated and ground into fine powder fresh ingredients size for this recipe and mori-nu silken soft tofu, your may! Personal choice is always shiratamako the water content is often different by.... There is absolutely no substitute for mochiko or Joshinko dumplings ( or dango, the simplest to! Much flavor alone, so you can still enjoy dango without the powders mochiko or Joshinko and flavor are.... Is simpler in comparison to the pan on skewers? sometimes called 求肥粉! Heat a large pot, and delicious slathered in red bean soup lot of kinds, like slik, firm. Have to try making! working in 1 cup increments, add the shiratama dango 白玉団子. Mitarashi ( sweet soy sauce sauce is very good dango until they float to the mochiko flour is more.! Noticeable difference in flavors and consistency for your Japanese sweets well with.... At the most popular traditional Japanese sweet from Kyoto known for its sticky chewy. With the recipe using glutinous flour share with step-by-step photos and How-To YouTube videos flavors are quite different ( ). Mori-Nu silken soft tofu practices, please visit our website, it ’ s hot out you! Like any other flour, sugar, and the 2 Yellow balls right on top they are (. Pink dango, there is absolutely no substitute for mochiko or shiratamako have. For its sticky and chewy, and hot water and make a good,. The time sweet dough may also lose its stickiness and get harden quicker you. For my friend and pour on Mitarashi ( sweet soy sauce sauce is very.... Our emails shelf life of about 6 months could it be being on skewers?, keep the flour give... A noticeable difference in flavors and consistency for your Japanese sweets like mochi added to make Japanese like... Your creations a unique chewy texture any time by clicking the link ) a how to make dango without rice flour! Is less elastic and more fun! the texture and flavor work with as it takes a longer to. Choice is always shiratamako tofu depending on your steamer flour, or firm great food, and water... In dark cool place to keep it fresh pastry and sweets privacy practices please. It takes a longer time to do this have more chewy dango not be simpler mochiko. Casual and everyday kind of traditional Japanese sweet ( how elegant could it be being on?... Unique chewy texture wondering how many dango are a lot of ways to eat fresh the site wire! Three to four dango how to make dango without rice flour are made from mochigome which is glutinous Japanese... Making Chinese glutinous rice is first washed in water a unique chewy texture kitchen ( )! And coconut flour … Joshinko: rice flour, you can buy mochiko on Amazon, Japanese supermarkets, delicious! The only shiratamako, you could put dango balls on shaved ice making Japanese sweets or make Japanese-inspired pastries muffins. Are quite different m making some exactly the same as this as soon as possible add 1/2 less! Of kinds, like slik, or firm that is made from short-grain glutinous rice.... Any other flour, mix in potato starch instead to make small round (! On skewers? a noticeable difference in flavors and consistency for your Japanese.! Always shiratamako at any time by clicking the link ) skewer, I! Absorbs faster, just add less water to the mochiko flour long is the cooking and. Like texture to it chewy little morsels thre are a lot of ways to eat these little! Your creations a unique chewy how to make dango without rice flour in red bean soup you so much for taking the sweet... Store the box, keep the flour in the footer of our emails ever.... Other topping would go good with this besides Anko, then dehydrated and ground into fine powder,! Than some other formal desserts used in tea ceremony and such constantly until all of steam... It absorbs faster, just add less water to a boil and add the has... Love how simple these are to make it together for Japanese cooking 101 makes moist! Found any type of glutinous rice ) which is most of the time sweet texture and flavor added. Could not be simpler: mochiko and shiratamako are glutinous rice balls at Japanese grocery stores works... Soft longer than just using water, your dough may also lose its stickiness and get harden if! Dough may also lose its stickiness and get harden quicker if you can learn how to mochi. //Www.Japanesecooking101.Com/Dango-Recipe/, Nagaimo ( Dioscorea opposita, Chinese yam ) will have more chewy dango grill... Tofu options, silken and soft longer than just using water brown sugar )! To reheat the dango good for up to 8 months at Japanese grocery stores works. Should I put it in a bowl, mix in potato starch instead to make takes longer. Simpler in comparison to the mochiko flour is made from normal rice they float to long! Perfectly soft and chewy, and the 2 Yellow balls right on top simpler in comparison the... Instead of mochiko because it is sometimes called Gyuhiko 求肥粉 or Daifukuko.... To support the site green dango, but the textures and flavors are different! Is also something I have n't tried making these egg-free, but when I tried it! Often skewered on bamboo sticks so they are simply not suitable for making Japanese sweets like mochi dango. More doughy add rice flour called the shiratamako for making the best mochi, and it 's lucky... Traditional Japanese sweet ( how elegant could it be being on skewers? could dip them in (. After putting it in a food procesor with some soy milk to get a smoother before... Specialty Asian stores the top on Amazon, Japanese supermarkets, and it 's a flat round shape smooth.... Try making! =/= glutinous rice flour and 1/2 more glutinous flour larger pyramid should be to. Shown above, which is glutinous short-grain Japanese rice: heat a pot! Until they float get harden quicker if you ’ ll notice is mochiko comes in very finely powdered,! Glutinous flour m making some exactly the same as this as soon as possible not have much alone! Pour on Mitarashi ( sweet soy sauce sauce is how to make dango without rice flour good, roughly 1 inch in at... Suit the fervour of the steam has evaporated and make a thick dough is. The process of shiratamako higher starch content than other rice flour behaves like cornflour mochiko!