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Dango with vanilla sauce

Dango with Vanilla Sauce

A popular Japanese dessert with a not-quite-Japanese sauce. It couldn't be simpler: the dumplings are easy to shape, don't stick to your hands, cook fast, and disappear in seconds. (Dango are Japanese sweet rice-flour dumplings served on skewers.)

Tatiana EAO

Recipe author

Composition / ingredients

Servings:

Rice flour

Water (hot)

Sugar

1.5

Evaporated milk

Vanillin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 2 g

Fats 3 % 1 g

Carbohydrates 91 % 31 g

141 kcal

GI: 3 / 0 / 97

Cooking method

Cooking time: 15 min

Step 1:

Pour the water into the rice flour and knead a stiff dough with a consistency like modeling clay.
Step 2:

Roll balls slightly smaller than a walnut.
Step 3:

Drop the dango into boiling sweetened water, stirring, wait for them to float to the top, and cook for another 3 minutes.
Step 4:

Lift out the cooked balls and carefully thread them onto skewers or toothpicks.
Step 5:

For the sauce, combine the sugar, evaporated milk, and vanillin, and heat over low heat until thickened.
Step 6:

Drizzle the sauce over the dango and serve.

I'm not a big fan of the classic dango sauce, so I made my own version — but really, you can use any sweet sauce, even sweetened condensed milk. Dango can also be served cold, in which case the dough is denser and chewier.