Vegan Dango

Vegan Dango is a delightful Japanese dish made from rice flour, shaped into chewy dumplings, and lightly baked to perfection. This unique vegan twist on traditional dango is both satisfying and a healthy treat.

Ingredients

• Sweet Rice Flour (Mochiko) - 100 grams
• Water - 80 ml
• Maple Syrup - 20 grams
• Matcha Powder - 5 grams
• Cornstarch - 10 grams
• Coconut Oil - 5 grams (for greasing)
• Sesame Seeds - 10 grams (for garnish)

Steps

1. Preheat the oven to 180°C (350°F) and grease a baking tray with coconut oil.
2. In a mixing bowl, combine sweet rice flour and cornstarch.
3. In a separate bowl, mix together water and maple syrup until combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth, thick dough forms.
5. Divide the dough into two equal portions; color one half with matcha powder by kneading it in until well incorporated.
6. Shape each portion into small balls (about 2.5 cm in diameter).
7. Arrange the dango balls on the prepared baking tray, leaving some space between them.
8. Bake in the preheated oven for 15-20 minutes, or until they are firm and lightly golden.
9. Remove from the oven and let cool slightly before garnishing with sesame seeds.
10. Serve warm and enjoy your vegan dango!

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 2 g
• Unsaturated Fat: 1 g
• Water: 0.08 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains antioxidants from matcha.

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