This recipe transforms simple steamed rice into soft, chewy, mochi-like rice cakes. By mashing and cooking the steamed rice in a boiling water, it break down into a sticky, smooth dough that resembles traditional mochi in texture. Perfect as a base for both sweet or savory toppings, these rice cakes make a quick and satisfying treat. Kinako (roasted soybean powder) and sugar is the simplest topping for skewered Dango, but you can also use sweet red bean paste (Anko) or Mitarashi sauce. For a toasty flavor, try searing the cakes in a frying pan. No special tools or ingredients are required, making this an easy way to enjoy the taste and texture of homemade mochi using just cooked rice. Hope you give it a try!
Dango Made from Steamed Rice
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Ingredients
- 7 oz steamed rice
- 2 Tbsp Katakuriko potato starch
Instructions
- Place steamed rice and potato flour in a medium bowl, then mash and pound them together with a rolling pin until smooth and sticky, about 3-4 minutes.
- With wet hands, take a heaping tablespoon of mashed rice and roll it into a ball. You should have about 12 pieces.
- Bring a pot of water to a boil, then add the dango balls. Once they float to the surface, cook for an additional 2-3 minutes. Remove them from the boiling water and drop them into cool water. Then remove excess water with paper towels. Skewer 3 dango balls onto a bamboo stick.
- Combine kinako and sugar, then coat the dango with the mixture. Alternatively, you can top them with anko if you prefer.
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