Making Colorful and Pretty Dango (Sweet Rice Dumplings)
Special Dango Recipe You Can Make at Home
Dango are traditional Korean rice cakes made from glutinous rice or other grains. They are formed into small, bite-sized balls, boiled, and then coated with sweet toppings or brushed with honey. Dango are often served during special occasions like the 100th day celebration for a baby (Baekil) or a baby’s first birthday (Doljanchi). Traditionally, red bean or red sorghum toppings are used for dango served to wish children health and longevity. Today, let’s make colorful and delicious dango that everyone, from children to adults, will love, using a variety of toppings like Castella cake, pumpkin, green tea, and cinnamon. This recipe offers a delightful twist on basic glutinous rice dango, perfect for making your festive table even more special.
Basic Ingredients
- 400g Dry Glutinous Rice Flour
- 200ml Hot Water
- Pinch of Salt
- 1 Tbsp Sugar
Cooking Instructions
Step 1
In a large bowl, combine the dry glutinous rice flour (400g), a pinch of salt, and 1 tablespoon of sugar. Mix them gently to ensure the ingredients are evenly distributed.
Step 2
Gradually add the hot water (about 200ml) while kneading the glutinous rice flour. Continue adding water until the dough comes together and is pliable, but not too sticky. Adjust the water amount as needed. Be careful, as the water is hot!
Step 3
Once the dough is formed into a cohesive ball, transfer it to a clean surface and knead it well using the palm of your hand. Kneading for about 5-10 minutes will make the dough smoother and chewier, making it easier to shape.
Step 4
Divide the kneaded dough into small portions, about the size of a chestnut (approximately 2-3 cm in diameter). Roll each portion between your palms to form smooth, round dango. Ensuring uniform size will help them cook evenly.
Step 5
Cover the shaped dango with plastic wrap or a damp cloth to prevent them from drying out while you prepare the toppings. Dried dough can alter the shape when boiled.
Step 6
Prepare the Castella cake (80g) in a separate bowl. Carefully trim off the brown, firm edges of the cake, using only the soft inner part. Then, pass the cake through a fine-mesh sieve to create fine crumbs. This will ensure the topping adheres smoothly and evenly.
Step 7
Divide the prepared Castella cake crumbs into four equal portions. Mix 1 teaspoon of pumpkin powder into one portion, 1 teaspoon of green tea powder into another, and 1 teaspoon of cinnamon powder into a third. This will create four colorful and aromatic topping options. You can leave the fourth portion as plain Castella topping.
Step 8
Fill a pot with plenty of water and bring it to a rolling boil. Carefully drop the shaped dango into the boiling water. Stir gently from time to time to prevent them from sticking to the bottom. The dango will float to the surface when cooked. Continue to boil for another 2-3 minutes after they float to ensure they are cooked through.
Step 9
Once cooked, carefully remove the dango from the boiling water and immediately immerse them in cold water to cool. This step makes the dango chewier and firmer.
Step 10
Drain the cooled dango using a sieve, letting as much water as possible drip off. If there’s too much residual water, the toppings won’t stick well. You can gently shake the sieve or lightly pat them with a paper towel.
Step 11
Finally, roll the drained dango in each of the prepared toppings (Castella, pumpkin, green tea, and cinnamon) until they are evenly coated. Coating them in beautiful colors will make your dango look even more appealing. Enjoy your delicious dango!
