Quick and Easy Japanese Dango with Vanilla Twist

A popular Japanese dessert with a not-quite-Japanese sauce. Everything is done very simply: the balls are easy to mold, do not stick to your hands, cook quickly, and are eaten instantly.
cook time: 15 min
Owen Truitt
Quick and Easy Japanese Dango with Vanilla Twist

Nutrition Facts (per serving)

141
Calories
1g
Fat
31g
Carbs
2g
Protein

Ingredients (1 portion)

Dango:

Rice flour 4 tbsp
Water 7 tbsp

Sauce:

Sugar 1.5 tbsp
Condensed milk 1 tbsp
Vanillin to taste

Recipe instructions

Step 1

Step 1
Pour water into the rice flour and knead a stiff dough, the consistency of which resembles plasticine.

Step 2

Step 2
Roll into balls slightly smaller than a walnut.

Step 3

Step 3
Place the dangos in boiling sweetened water, stirring, wait for them to float and cook for another 3 minutes.

Step 4

Step 4
Remove the cooked balls and carefully thread them onto skewers or toothpicks. Please note that the dango itself is bland, as it consists only of water and rice flour. Therefore, this dessert is served with sauce.

Step 5

Step 5
For the sauce, combine sugar, concentrated milk and vanillin and heat over low heat until thickened.

Step 6

Step 6
Pour the sauce over the dango and serve.

Additional rubrics

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