Another five-ingredient recipe for my fellow matcha lovers 🍵 Traditionally, dango is a mix of uruchi rice flour and glutinous rice flour, This recipe is the quick, non-traditional version, using mochiko powder to make the yummiest sweet rice dumplings, topped with a beautiful matcha glaze! You can also view the full recipe Youtube video here.
- matcha powder
- mochiko powder
- soft tofu
- corn starch
To make the dango:
- Combine 80 g mochiko powder, 80 g soft, 36 g of sugar together in a large mixing bowl.
- Once the tofu is broken into smaller pieces with a spoon, you can use your hands to mix the ingredients together, making sure everything is combined into a nice ball.
- Add 1 tsp of matcha powder and combine well with the dough.
- Once we have our dough, we can divide the dough into ~1 tbsp balls.
- Boil a large pot of water (so the balls will have room to float). Once the water comes to a rolling boil, you can add the matcha balls.
- Once the balls start rising to the surface, allow them to steam for another 1 minute and remove. Voila! Your matcha balls are ready!
- Traditionally, 3 balls are added to a wooden skewer. I ran out of skewers, so we got creative with chopsticks!
To make the matcha glaze:
- Start with 1 tsp of matcha powder, 1 tsp of corn starch, and 3 tsp of water.
- Microwave for 30-40 sec. Mix the glaze and continue to add more corn starch or water, depending on how thick you would like your glaze.
- Drizzle a generous amount of glaze on top off your matcha dango to make a delicious matcha treat :) Enjoy!
For the full recipe video, you can check my "Five Easy Matcha Snack Recipes" video on Youtube!