Dango

Dango is a delightful Japanese rice dumpling snack often enjoyed with sweet soy sauce glaze. These gluten-free dumplings are chewy and serve as a perfect treat for any occasion.

Ingredients

• Sweet rice flour - 150g
• Water - 100ml
• Sugar - 30g
• Soy sauce - 15ml
• Mirin - 15ml
• Cornstarch - 10g (for dusting)

Steps

1. In a mixing bowl, combine the sweet rice flour and sugar. Gradually add water while stirring until a smooth dough forms.
2. Divide the dough into small balls, about 20g each, and roll them into smooth dumplings.
3. Bring a pot of water to a boil. Gently drop the dumplings into the boiling water and cook for about 5-7 minutes until they float to the surface.
4. Using a slotted spoon, remove the dango from the pot and let them cool on a plate dusted with cornstarch to prevent sticking.
5. In a small saucepan, combine soy sauce and mirin. Heat gently until warmed through, stirring to combine.
6. Skewer 3-4 dango balls onto each bamboo stick, brush with the soy sauce mixture, and serve immediately.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 38 g
• Fiber: 1 g
• Sugar: 8 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.1 L

Health Benefits

• Gluten-free, suitable for individuals with gluten intolerance.
• Provides a source of energy from carbohydrates.

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