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🌱 I’ve been experimenting with dango lately (i’m obsessed with the chewy goodness) and I decided to make just matcha ones - why not have make them froggies as well? 😋 I topped these with a matcha sweet cream sauce but they can be eaten by themselves.
~ matcha dango recipe ~
1 1/3 cup joshinko glutinous rice flour
1 1/2 cup shiratamako glutinous sweet rice flour
3/4 cup powdered sugar (optional)
1 1/3 cup hot water
1 tablespoon matcha powder + 1 tsp water
Directions
- Before making the dango, soak some skewers in water.
- Add flours into bowl with powdered sugar and the hot water.
- Knead into a dough - add water or flour to get the right consistency.
- Roll dough into round balls (about 20 grams) I was able to make about 7 full skewers.
- Bring a pot of water to boil, then cook dango for about 2 mins (or until the float)
- Remove from heat and place into an ice bath for a few minutes.
- Add to skewers and enjoy! They’re best fresh (as they cool, they get chewier)
I like mine a bit sweeter so I made a creamy matcha syrup to drizzle on top! Simply mix 1tbsp HOT water, 1/2 tsp matcha, 2tbsp sugar, and a dash of heavy cream.
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