Japan, these small rice flour dumplings are often eaten during the harvest moon
festival with sweet and salty mitarashi sauce (see recipe). Left plain, they're often piled
on platters in pyramids and left on the family altar as an offering to the
Adapted from a recipe by the Nagoya International Center.
- 1 Cup dango flour (aka rice flour)
- .333 Cup warm water
- 2 Tablespoon sugar
- OPTIONAL: Flavors like powdered spices, cocoa or matcha (green tea powder) can be added to the rice flour before the water.
- Total Time: N/A
- Prep Time: N/A
- Cook Time: N/A
- In a large mixing bowl, lightly mix dry ingredients. Slowly add the water to the flour while kneading dough until well-combined. Portion into approximately 15 dumplings. Bring water to a light boil. Boil dumplings until they float, plus an additional minute. Cool dumplings on a wire rack. Some recipes call for skewering dumplings at this point and grilling them. Brush with mitarashi sauce (recipe link above).
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