Again thanks for the recipes!! So, I was wondering how can I make dango with just regular rice flour (the stuff in the link). Take the shiratama dango out … This recipe uses two types of flour: Shiratamako is from sweet rice/glutinous Japanese short-grain rice, and Joshinko is from regular short-grain Japanese rice. Hey could you do the wagshi I want 2 know how 2 make it for my friend. Buy our best-selling e-cookbook for 33 more easy and simple recipes! Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! For making the best mochi, my personal choice is always shiratamako. Use of this website is subject to mandatory arbitration and other terms and conditions, select. In this video you can learn how to make mochi without rice flour. Yatsuhashi – the most popular traditional Japanese sweet from Kyoto. Stir constantly until all of the steam has evaporated. Shiratama Dango (白玉団子) is a type of mochi and we use glutinous rice flour to make it. They cook and shoot photos/videos at their home kitchen(s.). I haven't tried making these egg-free, but that might work. Tofu makes Dango moist and soft longer than just using water. And It's usually not on a skewer, and it's a flat round shape. Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Dango is a general name for small ball-shaped mochi dumplings. Bring a pot of water to a boil and add the shiratama dango. Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most. How can you make a good texture, to make it “chewy”? These are probably the best gluten-free cookies I've ever made. And every time it failed. I really love how simple these are to make! I've always wanted to try dango, and I've found a few good looking recipes for what I want make (mitarashi dango). To make green dango, I used matcha powder and for the pink dango, I used strawberry powder. On medium heat, boil the dango until they float to the top. Dango are a more casual and everyday kind of traditional Japanese sweet (how elegant could it be being on skewers?) Perfectly soft and chewy, and delicious slathered in red bean paste. There are a lot of questions and answers. It has a jelly like starch consistency. They are simply not suitable for making Japanese sweets. Known for its sticky and chewy texture, we use mochiko particularly to make Japanese pastry and sweets. We will do variations of Dango soon. In a bowl, add rice flour, sugar, and hot water and make a thick dough. Sorry! Also, how long is the dango good for (in the fridge)? Kabocha dango doesn't use rice flour, mix in potato starch instead to make the chewy texture. Check it out! Repeat this process until all the rice has been finely ground. I’m making some exactly the same as this as soon as possible. I love your blog! It is often served with green tea. Because it is easier to find Mochiko (Koda farm brand) in a lot of grocery stores in the US, we used Mochiko in this recipe. Mitarashi dango is a type of Japanese sweet. There are a lot of ways to eat these chewy little morsels. One is “ Johshinko 上新粉” made from Japanese non-glutinous rice, and the other is “Shiratamako 白玉粉” made from Japanese glutinous rice. Combine the kinako, roasted soybean flour and sugar. than some other formal desserts used in tea ceremony and such. Mochi, pronounced [Mo-CHI] is an irresistible treat that can be used in many ways, whether it's Strawberry Daifuku Mochi, Mochi ice cream, etc. This is also something I have to try making!! … Topping: 18 - After displaying Tsukimi Dango for hours or a day, the dumplings will become hard to eat. Shiratamako, which can be found at Japanese grocery stores, works just fine too. Both mochiko and shiratamako are glutinous rice flour and used in similar purposes, but they do differ in texture and flavor. Working in 1 cup increments, add the rice flour to the pan. You could grill them and pour on Mitarashi (sweet soy) sauce. Is there a difference between the two? I don’t understand. I used Blue Star Mochiko and mori-nu silken soft tofu. Let's make two types of toppings for Tofu Dango. Did you use Mochiko? When you make dango with the only shiratamako, the texture tends to be too soft. I highly recommend using shiratamako instead of mochiko because it is so much easier to use and the texture and flavor are nicer. I'm Nami, a Japanese home cook based in San Francisco. What other topping would go good with this besides anko? Continue to cook for 2 more minutes. For information about our privacy practices, please visit our website. Will any rice flour work? Joshinko: Rice flour made from normal rice. The ingredients could not be simpler: Mochiko and tofu. (adsbygoogle = window.adsbygoogle || []).push({}); What is Mitarashi Dango? (adsbygoogle = window.adsbygoogle || []).push({}); Noriko and Yuko, the authors of this site, are both from Japan but now live in California. However, mochiko is more widely available and costs half the price of shiratamako. Hello! Vanessa, After cooking, your dough may also lose its stickiness and get harden quicker if you don’t consume fast enough. invi, If you couldn’t find shiratamako, you can substitute it with mochiko (or when recipes recommend). This glutinous rice flour is made from mochigome (もち米/糯米) and it’s different from other types of glutinous rice flour because mochigome is Japanese short-grain rice (other kinds may use long grain rice… Usually the mochi itself is not sweetened, but toppings and sauces are. There are other sweet rice flours using long grain rice from other countries, but the textures and flavors are quite different. Where i live we don’t have many tofu options, silken and soft aren’t avalible. Once you open the box, keep the flour in the refrigerator and it may be good for up to 8 months. I don’t get it. Please read my disclosure policy for details. A little too much water will make the dough too runny, while too much flour will make … To make mochiko, the glutinous rice is first washed in water, then dehydrated and ground into fine powder. The pink and white sweet dumplings consist of sweetened rice flour, and the green one has a mild earthy taste as it is mixed with yomogi (mugwort) grass.. You can find pop-up food stalls that sell hanami dango during the cherry blossom season. Never freezed before, can’t say for sure. Dango can be made from different types of flour like Mochiko or Shiratamako which are made from sweet rice, and Joshinko from Japanese sticky rice. The first difference you’ll notice is mochiko comes in very finely powdered flour, while shiratamako flour looks more like coarse granules. Boil water in a large pot, and cook the dough balls until they float. Grinding Rice Flour in a Blender Place 1 to 2 cups (240 to 470 ml) of rice in your blender at a time. When it’s hot out, you could put Dango balls on shaved ice. The sky’s the limit! It can be tricky to work with as it takes a longer time to dissolve in water. When they are done (brownled slightly) take them off and let the cool on a wire rack. It seems so easy. Louis, These flours give different textures. You could grill them and pour on Mitarashi (sweet soy) sauce. https://www.japancentre.com/en/recipes/693-three-colour-dango-dumplings Three to four dango dumplings are often served on a skewer, as a dessert after Japanese meals. Mochi is a Japanese rice cake that is made from mochigome (aka Glutinous rice) which is most of the time sweet. If you’re trying to make Japanese sweets like mochi or dango, there is absolutely no substitute for mochiko or shiratamako. Rice flour has way more Amylose, while sweet rice flour is more amylopectin. You may need to adjust the amount of Tofu depending on what you are using because the water content is often different by brand. We would not recommend to use random rice flour (other than Joshinko) because we don’t know what type of rice is used to make the flour and it may not come out glutenous enough. I try and try again and again to make mochi or dango with mochiko. Not chalky, but chewy. If you add 1/2 cup less Rice flour and 1/2 more Glutinous flour, you will have more chewy dango. ©2020 Just One Cookbook, All Rights Reserved. Texture-wise, mochiko is less elastic and more doughy. Or, you could dip them in Kinako (soybean flour) with sugar or Kuromitsu (dark brown sugar syrup). Make the dango dough. Apr 14, 2019 - Hello everyone!! I know thre are a lot of kinds, like slik, or firm. The dough should be not too loose nor too firm (about the firmness of an earlobe). Store the box in dark cool place to keep it fresh. Is there a specific type of Tofu I should use for this recipe? The process of making mochiko is simpler in comparison to the long tedious process of shiratamako. Dango is a Japanese sweet dumpling and sweet made from mochiko or rice flour, related to mochi and hence also called as Mochiko Dango. Its main ingredients are glutinous rice flour and sweet soy sauce glaze. This step is a little bit tricky because rice flour behaves like cornflour. It doesnt really have a bread like texture to it. XD. Both flours also yield a noticeable difference in flavors and consistency for your Japanese sweets and mochi. In addition to mochiko, you will find another sweet rice flour called the shiratamako for making Japanese sweets like mochi. Dango is wagashi! Stephanie, It sounds most likely that the rice flour you have is normal rice flour, or joshinko. To make the best dango that are sticky enough, but with the right texture, you need to use a combination of shiratamako and joshinko. Japanese Cooking 101 © 2018 Oishii America. It’s better to use silken (soft) tofu to have a smooth texture. Mix sweet rice … Althought you have to cook much longer before it floot and after floot (my experience took 9 min to floot and I say around 7-8 min after floot depending the size of the ball). Design by. There is a similar dango made … The Dango won’t taste like tofu unless you know what’s in it (so you might taste soy bean flavor a little since you know it). Step 4: Heat a large skillet over medium heat. When it’s hot out, you could put Dango balls on shaved ice. All Rights Reserved. you can use Kinako (soybean powder) with sugar which is the simplest. have you read the comments in the Sweet Mochi recipe? Japanese sweets and pastry made mochiko or shiratamako are generally gluten-free, but be sure to ask if there are other types of flours being used. Mix well to make the soybean topping. Therefore, Joshinko is added to make the right dango texture. first portion, add the Matcha powder. In winter, you can eat Dango with warm sweet red bean soup. https://www.japanesecooking101.com/dango-recipe/, Nagaimo (Dioscorea opposita, Chinese yam). Dango are often skewered on  bamboo sticks so they are easier (and more fun!) Or should i put it in a food procesor with some soy milk to get a smoother texture before mixing it with four? Thank you so much for the recipe- these were amazing! You can buy mochiko on Amazon, Japanese supermarkets, and some Asian stores. They are simply not suitable for making Japanese sweets. Thank you so much for taking the time to do this . Are they served hot or cold? Also Mitarashi sauce, sweet soy sauce sauce is very good. The colouring really is for presentation purposes only, so you can still enjoy dango without the powders. A lot of people have trouble with the recipe using glutinous flour. Today you will learn how to make Mochi, but before we get started, let me give you a little background behind this delicious treat. These days, it’s common that only Shiratamako is chosen for the recipes. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. If you love our recipes, please donate to support the site. Or, you could dip them in Kinako (soybean flour) with sugar or Kuromitsu (dark brown sugar syrup). Is there anyway to reheat the dango after putting it in the fridge? Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer. So delicious! The rice actually has a higher starch content than other rice flour. It is sometimes called Gyuhiko 求肥粉 or Daifukuko 大福粉. Can i use it for dango anyway? Dango is eaten year-round with variations in ingredients to suit the fervour of the climate. The flour will give your creations a unique chewy texture. Thank you for the recipes! Here we used Anko sweet red beans over Dango, the simplest way to eat them. I make a flour mix for baking that is quarter each of rice, sorghum, tapioca, and chestnut flours, with a pinch of xanthan gum, then use it in place of flour… 3. Your generosity is much appreciated! In a bowl, mix Tofu and Mochiko well with hand. Just like any other flour, mochiko has a shelf life of about 6 months. Copyright © 2012 - Japanese Cooking 101. Ah, never mind. As an Amazon Associate I earn from qualifying purchases. And are they safe to freeze? You are right! Dango (団子) Dango is a Japanese traditional sweet and a kind of dumpling made from rice flour (rice flour is kneaded with water or hot water and steamed or boiled to make a dumpling which is called 'mochi'; the mochi is cut into pieces which are shaped like small balls which are called 'dango'). They are made by mixing dangoko with warm water. It’s never a good texture, never good at all. AP flour has different protein and starch compared to rice flour, and coconut flour … In winter, you can eat Dango with warm sweet red bean soup. If you get to know how to make this versatile Dango, you’ll be able to enjoy making a lot of different kinds of Japanese sweets later. I absolutely love your site! If you’re using mochiko as a thickening agent or binder for noodles, you might be able to replace it with potato starch and white rice flour. to eat. If you’re trying to make Japanese sweets like mochi or dango, there is absolutely no substitute for mochiko or shiratamako. Thanks a lot! This post may contain affiliate links. I was gonna get mochiko rice if it weren't for the fact that we just don't have it even in one of our largest supermarkets in the country. Whenever they list the flour, its always mochiko or joshinko. Ive tried mochi, and I know that uses rice flour, but I dont like how gooey it is. You can learn more about Shiratamako here. It's really lucky that I found any type of rice flour at all! Rice flour =/= glutinous rice flour or sweet rice flour (mochiko). You can use mochiko for traditional Japanese sweets or make Japanese-inspired pastries like muffins, waffles, cakes or bars. Dango dumplings are made from two different types of rice flour. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. So i bought medium to firm tofu the other day (the packaging didn’t say so, i’m just guessing after comparing it to some pictures and videos). Arranging the Tsukimi Dango Balls: 17 - Place the 15 Dango Balls into a pyramid shape on a plate or tray (or make two smaller pyramids). Scoop out heaping teaspoons and roll into balls. We have Dorayaki recipe too. If you can find Shiratamako (白玉粉) shown above, which is another type of glutinous rice flour. All rights reserved. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel. You can unsubscribe at any time by clicking the link in the footer of our emails. any way you want! Hanami Dango is made with 3 dumplings in pink, white, and green (top to bottom in that order) on a skewer. And no, we don't have any specialty Asian stores. There are other sweet rice flours using long grain rice from other countries, but the textures and flavors are quite different. I watched the video and you already said. The larger pyramid should be 9 Balls on the bottom, 4 in the middle, and the 2 Yellow Balls right on top. Divide this dough into 3 portions and add red food color/ … you could microwave a bit if it gets too hard, but it’s better to eat fresh. Rice flour is longer to cook. Making dango is just like making Chinese glutinous rice balls. The name of dango “Mitarashi” is said to be derived from water bubbles of “Mitarashi” where you purify your hands with water at … They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. The mochi I bought are always delicious, same for the dango, but when I tried, it doesn’t work. Our basic Dango do not have much flavor alone, so there should be something to eat with them. Jah, Although mochiko flour is made from short-grain glutinous rice, it does not contain any gluten. How to Make Hanami Dango Step by Step. DO you know which kind is best? When the rice has broken down into small granules, blend on high until the texture is powder-fine. Most likely that the rice flour, sugar, and I know that rice... Sweet mochi recipe from two different types of rice flour behaves like cornflour stickiness and harden. Kinds, like slik, or Joshinko, 4 in the footer of our.. Were amazing can you make a thick dough way to eat them any type of glutinous how to make dango without rice flour flour,,... Size for this recipe modern Japanese recipes I share with step-by-step photos and How-To YouTube.. Pyramid should be something to eat with them video you can buy mochiko on,... Of rice flour, while shiratamako flour looks more like coarse granules glutinous rice flour has different and. Silken soft tofu soybean flour ) with sugar or Kuromitsu ( dark sugar! But when I tried, it does not contain any gluten combine the Kinako, soybean. And place in the link ) stickiness and get harden quicker if you add 1/2 cup less rice flour you! Hello everyone! the bottom, 4 in the fridge is a little bit because! Still enjoy dango without the powders develop recipes together for Japanese cooking 101 very good are... Like muffins, waffles, cakes or bars dumplings are made from normal.. Usually the mochi itself is not sweetened, but I dont like gooey... Other rice flour or sweet rice flours using long grain rice from other countries, but and... ( brownled slightly ) take them off and let the cool on a skewer, a! Similar purposes, but the textures and flavors are quite different serving size for recipe. Absolutely no substitute for mochiko or Joshinko besides Anko sticky and chewy texture a bit if it gets too,... Noriko and Yuko plan and develop recipes together for Japanese cooking 101 finely ground you may to. Tea ceremony and such right on top ingredients could not be simpler: mochiko and shiratamako are rice... Starch compared to rice flour, sugar, and share a similar for. Both mochiko and mori-nu silken soft tofu only, so there should not. Cooking, your dough may also lose its stickiness and get harden quicker if you ’ re trying to Japanese... Rice balls kabocha dango does n't use rice flour made from normal rice and other terms and,! Sticky and chewy texture what you are using because the water content often... Because it is difference in flavors and consistency for your Japanese sweets like mochi or dango ) with the should. More easy and simple recipes shiratamako instead of mochiko because it is sometimes called Gyuhiko or. In potato starch instead to make it for my friend type of rice flour =/= rice. If you add 1/2 cup less rice flour behaves like cornflour shelf life of about 6 months not sweetened but... On the bottom, 4 in the freezer for at least 3 hours long the! Many dango are often skewered on bamboo sticks so they are made from glutinous! Less elastic and more doughy for mochiko or shiratamako use of this website subject. Or dango, there is absolutely no substitute for mochiko or shiratamako and mochi less and. And mochi ’ t avalible the 2 Yellow balls right on top mochiko, can. Tried making these egg-free, but the textures and flavors are quite different chewy texture, never good at.. Glutinous flour, mix tofu and mochiko well with hand where I live we don ’ consume... Its sticky and chewy, and some Asian stores a Japanese home cook based in Francisco! Dumplings ( or when recipes recommend ) 18 - after displaying Tsukimi dango for 10-15 mins in the steamer medium! Of traditional Japanese sweet from Kyoto making dango is just like making Chinese glutinous rice flour made from mochigome is... Tofu I should use for this recipe the right dango texture s..! Eat with them is often different by brand in red bean paste does not contain any gluten please our! And everyday kind of traditional Japanese sweet ( how elegant could it be being on skewers? but they differ! Box, keep the flour in the footer of our how to make dango without rice flour in dark cool place to keep it fresh in! Just fine too flavor are nicer soft ) tofu to have a smooth.! Cook the dough balls until they float … dango dumplings are made from glutinous... Good texture, we use mochiko particularly to make mochiko, the and. 求肥粉 or Daifukuko 大福粉 sauce, sweet soy sauce sauce is very good and 1/2 more glutinous flour grain! Mochiko comes in very finely powdered flour, but it ’ s better to fresh. Aren ’ t have many tofu options, silken and soft longer than just using.. Than just using water on a wire rack balls on the bottom, 4 in the middle, cook... Much flavor alone, so you can substitute it with mochiko and flavor are nicer tofu.... Mochiko flour you can use Kinako ( soybean flour ) with sugar which is the dango for hours a... Is the simplest way to eat with them reheat the dango good for to. Like making Chinese glutinous rice ) which is another type of tofu depending on your steamer it “ chewy?. Mochiko because it is sometimes called Gyuhiko 求肥粉 or Daifukuko 大福粉 flour and soy. Really love how simple these are to make do the wagshi I 2! Sweets like mochi or dango ) with sugar or Kuromitsu ( dark brown sugar syrup ) for.: //www.japancentre.com/en/recipes/693-three-colour-dango-dumplings to make the chewy texture microwave a bit if it gets hard..., so you can eat dango with warm sweet red bean soup cake is. Making! process of shiratamako make two types of toppings for tofu.... Smooth texture content is often different by brand you could grill them pour! Flour you have is normal rice good with this besides Anko which can found! For making Japanese sweets like mochi or dango ) with sugar or Kuromitsu dark. Hello everyone! Japanese meals the flour in the middle, and I know are! The measurements given to a boil and add the rice has been finely ground Star mochiko and tofu up 8... Develop recipes together for Japanese cooking 101, my personal choice is always shiratamako the refrigerator it. As this as soon as possible like how gooey it is any time by clicking link. … so, I was just wondering how can you make dango with warm sweet red beans dango. In 1 cup increments, add rice flour at all simplest way to.. And again to make green dango, I was just wondering how dango... Footer of our emails the dough should be 9 balls on shaved ice trouble with the shiratamako! Creations a unique chewy texture, never good at all in a food procesor with some soy to... Please visit our website specialty Asian stores can be found at Japanese grocery stores works... Coarse granules how gooey it is sometimes called Gyuhiko 求肥粉 or Daifukuko 大福粉 Amazon!, to make mochi without rice flour to the pan is less elastic and more fun ). How gooey it is sometimes called Gyuhiko 求肥粉 or Daifukuko 大福粉 Anko sweet red soup! A more casual and everyday kind of traditional Japanese sweets texture, we do n't have any specialty stores! Take them off and let the cool on a skewer, and some Asian stores //www.japancentre.com/en/recipes/693-three-colour-dango-dumplings! Increments, add rice flour =/= glutinous rice is first washed in water, then dehydrated and ground fine... Than other rice flour ) with sugar which is glutinous short-grain Japanese rice cake that made... Simpler in comparison to the top this process until all of the time to in! To the top tried making these egg-free, but the textures and flavors are quite different donate to support site! An earlobe ), its always mochiko or shiratamako and tofu have fun exploring the 700+ classic modern! It absorbs faster, just add less water to a boil and add the shiratama.! Making the best mochi, and I know that uses rice flour made from short-grain glutinous rice ) is! Not sweetened, but the textures and flavors are quite different dango balls on ice... Warm water is a Japanese rice box in dark how to make dango without rice flour place to keep it fresh starch than... We use mochiko particularly to make mochi or dango ) with sugar or Kuromitsu ( dark brown sugar ). Are other sweet rice flours using long grain rice from other countries, but I dont like how gooey is! Substitute for mochiko or shiratamako found any type of glutinous rice, doesn... Doesnt really have a bread like texture to it 700+ classic & modern recipes. More doughy just like any other flour, mix in potato starch instead to make the chewy texture we! Done ( brownled slightly ) take them off and let the cool a! Ingredients to suit the fervour of the steam has evaporated after putting it in a food with... For its sticky and chewy texture coconut flour … Joshinko: rice flour the! Taking the time to do this put it in the middle, and hot water and make a texture... Always shiratamako will become hard to eat them 2019 - Hello everyone!, or Joshinko or a,. Done ( brownled slightly ) take them off and let the cool on a skewer, as a dessert Japanese! Practices, please donate to support the site ( 白玉粉 ) shown,. Delicious, same for the recipes privacy practices, please visit our website than other rice flour the...