Dango Made from Steamed Rice
Chewy, mochi-like rice cakes made from mashed and boiled steamed rice
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.