brown sugar pumpkin & matcha dango

brown sugar pumpkin & matcha dango

dango is a popular japanese snack, made of glutinous rice flour. they are round dumplings and come in sweet and savory flavors. inspired by fall leaves and recent kinako pumpkin dango, these pumpkin, matcha, & plain dango are perfect for a snack or dessert!
Prep Time 20 mins
Cook Time 16 mins
Servings 28 dango

Ingredients
  

brown sugar syrup

  • ½ cup brown sugar
  • ¼ cup water

plain dango

  • ¼ cup glutinous rice flour
  • 1 tbsp sugar
  • 1 tbsp + 1½ tsp boiling water

pumpkin dango

  • ¼ glutinous rice flour glutinous rice flour
  • 1 tbsp sugar
  • 1 tbsp pumpkin puree
  • ¼ tsp pumpkin spice
  • 1 tbsp boiling water

matcha dango

  • ¼ cup glutinous rice flour
  • 1 tbsp sugar
  • 1 tsp matcha powder
  • 1 tbsp + 2 tsp boiling water

other

  • 2 – 3 tsp brown sugar syrup

Instructions
 

make brown sugar syrup

  • whisk brown sugar and water together in a saucepan.
  • let it simmer for 5 – 8 mins on medium low heat. do not whisk, and occasionally lift the saucepan to swirl the mixture.
  • pour into a medium bowl and set aside.

prepare plain dango

  • mix glutinous rice flour, sugar, & water until well incorporated. the dough may seem dry, so use your hands to press the crumbs together.
  • divide and roll dough into 10 – 12 equal balls. set aside.

prepare pumpkin dango

  • mix glutinous rice flour, sugar, pumpkin puree, pumpkin spice, & water until well incorporated. the dough may seem dry, so use your hands to press the crumbs together.
  • divide dough into 8 equal balls.
  • (optional) flatten 1 ball slightly. use a toothpick or back of a butter knife to make indentations, similar to a pumpkin. repeat with as many balls as you like (i did 4 pumpkin shaped dango).

prepare matcha dango

  • mix glutinous rice flour, matcha powder, sugar, & water until well incorporated. the dough may seem dry, so use your hands to press the crumbs together.
  • divide dough into 8 equal balls.
  • (optional) flatten 1 ball into a leaf shape. use a toothpick or back of a butter knife to make indentations with as many balls as you like (i did 4 leaf shaped dango).

cook plain, pumpkin, & matcha dango

  • bring 4 cups of water to boil and cook the dango for 6 – 8 mins or until they float to the surface. in parallel, prepare a bowl of ice water.
  • drain the dango from the boiling water. place in the ice water bowl, so that the dango stop cooking.

ASSEMBLE PUMPKIN DANGO AND PREPARE PLATE

  • add clove to the tops of each pumpkin dango, to act as "stems".
  • smear 1 tsp of brown sugar syrup to plate. add plain, pumpkin, & matcha dango on a small plate. drizzle an additional 1 – 2 tsp of brown sugar syrup on dango.

footnotes

special equipment

  • saucepan: this is my favorite saucepan. i have had mine for years; it’s durable & versatile.
  • spatula: this will help you mix the ingredients for the dango together. i particularly love the durable oxo ones!

did you make this recipe? i would love to see your creations! tag michelleqgbui on instagram and hashtag it #letsbake.

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