Ingrédients pour Kushi Dango
- 1 cup glutinous rice flour (mochiko)
- Warm Water
- Bamboo Skewers
- 1 cup water
- 1/2 cup granulated sugar
- Soy Sauce
- Mirin
- 2 tablespoons potato starch (katakuriko) or cornstarch
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Comment préparer Kushi Dango
- In a medium bowl, whisk together the glutinous rice flour, potato starch (or cornstarch), and sugar until well combined.
- Gradually add the water while continuously whisking to prevent lumps. The batter should be smooth and slightly thick.
- If adding flavorings, mix them into the batter now.
- Lightly grease a non-stick pan or griddle and heat over medium heat.
- Pour small spoonfuls of batter onto the hot surface, forming small, round cakes (about 1-1.5 inches in diameter).
- Cook for 2-3 minutes per side, or until lightly browned and cooked through. The dango will be soft and slightly chewy.
- Remove the dango from the pan and let them cool slightly.
- Once cool enough to handle, thread the dango onto skewers, creating attractive arrangements.
- Serve immediately, or drizzle with your desired toppings, such as sweet soy sauce, sesame seeds, or kinako.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
100g
Fat
0g
Carbs
19g
