Matcha Rice-Flour Dango
Make matcha rice-flour dango at home with measured ingredients and clear, individual cooking steps. An original BestFoodBook home-kitchen adaptation inspired by Japan's cuisine.
Method
- 01
Step 1
Mix both flours, matcha and sugar.
- 02
Step 2
Add warm water little by little and knead into a smooth dough that does not crack when rolled.
- 03
Step 3
Roll into 20 equal small balls.
- 04
Step 4
Cook in gently boiling water until they float, then simmer for another 2–3 minutes. Halve one to check the centre is cooked rather than powdery.
- 05
Step 5
Transfer to cold water, drain and serve with red bean paste. Eat in small bites; sticky rice dumplings are unsuitable for people who have difficulty swallowing.
Nutrition
Nutrition has not been calculated for this recipe.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested