Sweet and Fluffy Castella Dango: A Nostalgic Treat
Perfect Castella Dango for Kids’ Snacks
This Castella Dango recipe brings back fond memories of weekends at home after boarding school. My mom used to make these for me, and now you can recreate that comforting taste. The chewy glutinous rice flour dough coated in sweet, airy Castella sponge cake crumbs is a delightful treat for all ages.
Ingredients
- 200g glutinous rice flour
- 100g Castella sponge cake
- 1/3 tsp salt
- 200ml hot water (adjust as needed for dough consistency)
Cooking Instructions
Step 1
Dissolve 1/3 teaspoon of salt in 200ml of hot water. Gradually add this salt water to the 200g of glutinous rice flour, beginning to knead into a dough. Using hot water for kneading (called ‘ikbanjuk’ in Korean) helps achieve a chewy texture. Knead until the flour is fully incorporated and forms a cohesive ball. Be careful not to make the dough too sticky or too stiff; it should be slightly tacky to the touch.
Step 2
Take small portions of the kneaded dough, about the size of a coin, and roll them into small, ball shapes resembling tiny pearls. Aim for a bite-sized portion, perfect for children. To prevent the dough balls from drying out, cover them with a damp kitchen towel or cheesecloth while you work. Dry dough can crack when boiled.
Step 3
Sift the 100g of Castella sponge cake until finely crumbed. If you prefer a lighter color and milder flavor, you can sift out the darker, more browned parts of the cake. This will ensure a beautiful coating on your dango.
Step 4
Bring a pot of water to a rolling boil over high heat. Carefully add the rolled dough balls to the boiling water. Stir gently with chopsticks or a spatula to prevent them from sticking together. The dango will begin to float to the surface as they cook. Once they are all floating and gently swirling in the pot, they are cooked through. Remove them from the boiling water and immediately immerse them in a bowl of cold water. This chilling step enhances their chewy texture.
Step 5
Drain the chilled dango gently, letting excess water drip off. Place them in the bowl with the sifted Castella cake crumbs. Roll the dango around until evenly coated. Your delicious Castella Dango are now ready! They are best enjoyed warm, with their delightful contrast of soft, chewy interior and powdery, sweet exterior.
