Vegan Kushi Dango

Vegan Kushi Dango is a delightful Japanese treat made from glutinous rice flour, shaped into bite-sized balls and baked to perfection. These chewy dumplings are lightly sweetened and served on skewers, making them a fun and delicious dessert or snack.

Ingredients

• Sweet rice flour (mochi flour) - 100g
• Water - 80ml
• Maple syrup - 2 tablespoons
• Cornstarch - 1 tablespoon
• Vanilla extract - 1 teaspoon
• Sesame seeds - 1 tablespoon
• Coconut sugar - 1 tablespoon
• Bamboo skewers - 2

Steps

1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
2. In a mixing bowl, combine the sweet rice flour, cornstarch, and coconut sugar.
3. Add the water and maple syrup to the dry ingredients, mixing until a smooth dough forms.
4. Divide the dough into 12 equal pieces and roll each piece into a small ball.
5. Insert a bamboo skewer through each ball, leaving a little space between them.
6. Place the skewers on the lined baking tray and gently brush or drizzle with a little maple syrup.
7. Sprinkle sesame seeds on top of the dough balls for added texture and flavor.
8. Bake in the preheated oven for 15-20 minutes until the dango are slightly golden and firm to the touch.
9. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 34 g
• Fiber: 1 g
• Sugar: 6 g
• Sodium: 2 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 0.5 g
• Water: 0.08 L

Health Benefits

• Gluten-free and easy to digest due to the use of sweet rice flour.
• Contains healthy natural sweeteners like maple syrup and coconut sugar, which may provide antioxidants.

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