Who has a good recipe for Dango?

Question

I've looked everywhere but no one sells dango. I don't know how to make it. Does anybody have a recipe?

Answer 1

CHI CHI DANGO

16 oz. Mochiko (sweet rice flour)
2 c. sugar
2 c. water
1 can coconut milk (12 oz.)
Food coloring
Potato starch (katakuriko)

Mix together mochiko, sugar, water and coconut milk in large bowl. Add food coloring to desired color. Grease a 9 x 13 inch pan and pour in mixture. Cover with foil and bake for 1 hour at 350 degrees. Remove cover and cool completely. Dust with potato starch and cut into squares, dusting with more potato starch.

Answer 2

The full name for this is 'niku-dango no amakara-ni'. This appetiser/side dish is very simple to make. The presentation is lovely since the sauce acts also as a glaze...and its sweet coating makes these meatballs a kid-pleaser too! For fans of Asian street food these meatballs can be presented 'yakitori-style' by putting them on wooden skewers, with 4-5 balls on each skewer.

16-20 meatballs
50 min 30 min prep
For meatballs:
8 ounces ground pork
2 ounces lettuce, finely chopped
3 ounces carrots, finely grated
1 tablespoon sake
1 pinch salt
1/2 beaten egg
1 tablespoon cornflour
1 teaspoon sesame oil (optional)

For the sauce:
4 tablespoons water
1 tablespoon sake
1 tablespoon mirin
1 tablespoon caster sugar
1 tablespoon light soy sauce
2 tablespoons cornflour

Mix together all the ingredients for the meatballs in a bowl. Knead the mixture until the ingredients are well combined. The beaten egg should give a stickiness to the rest of the mixture, holding it together.
Take a small amount of the mixture -slightly less than a tablespoon) in your hand and mould it into a ball. Continue until the meatball mixture is used up.
Fill a pan about one-third full of cooking oil. Heat oil to 350ºF and deep fry the meatballs until brown, about 5 minute (Turn meatballs halfway to ensure they are browned evenly.).
Remove meatballs to plate lined with absorbent paper, to drain off excess oil.
Combine all the ingredients for the sauce in a pan. Mix them together over a low heat, stirring until the sauce has thickened.
Add the meatballs to the pan and roll them around in the pan until they are all covered with the sauce.
Pour the meatballs with sauce onto a serving plate and serve!

Answer 3

3 c Dashi
1/2 c Miso
1/4 pk Mochi-flour
2 Stalks green onions
1 lb White fleshed fish
1/4 ts Gourmet powder

1. Add enough Mochi-flour to make a stiff dough for
dango, roll into small marble sized balls and make a
slight impression on each side, by pinching.

2. Drop balls into boiling dashi.

3. Cut fish into small pieces. Grind Miso in
surabachi.

4. When dango (dumplings) rise to the top, add the
fish and the miso.

5. Add the gourmet powder and garnish with chopped
green onions.

Answer 4

Okinawan Sweet Fritters (Sato Dango)

INGREDIENTS:
1 large egg 1/2 cup evaporated milk 1 cup all-purpose flour
1 teaspoon baking powder 1/8 teaspoon salt 1/3 cup light brown sugar
1/4 teaspoon ground cinnamon 1/3 cup chunky or smooth Japanese bean paste 6 cups peanut oil or vegetable oil
1/4 cup sugar (optional)

1 In a small bowl, combine egg and milk. In a medium bowl, sift together flour, baking powder, salt, brown sugar and cinnamon. Add the egg and milk to the flour mixture; stir until blended. Stir in bean paste. In a wok or shallow pan, heat oil to 350 F (175 C). Drop batter into the hot oil by the tablespoonsful. Fry fritters 3 to 5 minutes, turning often to brown evenly. Cut open one fritter to be sure the batter is cooked inside, Roll hot fritters in sugar or serve plain.