Ingredients for Kushi Dango Skewered Sweet Dumplings
- Glutinous Rice Flour
- ¾ cup warm water
- ½ cup water (for the sauce)
- ¼ cup granulated sugar
- Soy Sauce
- Potato Starch
- Stick
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How to Make Kushi Dango Skewered Sweet Dumplings
- In a large bowl, combine 1 cup of glutinous rice flour and ¾ cup of warm water. Mix until a smooth, slightly sticky dough forms.
- Knead the dough for 5-7 minutes until it becomes smooth and elastic. If it's too sticky, lightly dust your hands with rice flour.
- Divide the dough into 20-25 small, equal-sized pieces. Roll each piece into a smooth ball.
- Place the dumplings in a steamer basket lined with parchment paper. Steam over high heat for 10 minutes, or until cooked through and slightly translucent.
- Remove the dumplings from the steamer and let them cool completely.
- Once cool, thread 3-4 dumplings onto each bamboo skewer.
- In a small saucepan, combine ½ cup water, ¼ cup sugar, and 2 tablespoons soy sauce. Bring to a simmer over medium heat.
- In a separate small bowl, whisk together 1 tablespoon of potato starch and 2 tablespoons of cold water until smooth.
- Slowly pour the starch mixture into the simmering sauce, whisking constantly until the sauce thickens to your desired consistency.
- Lightly grill the skewered dango over medium heat for 1-2 minutes per side, or until lightly browned and slightly charred.
- Brush the grilled dango generously with the thickened soy sauce glaze and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
101g
Fat
0g
Carbs
20g
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Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Breads Desserts Asian Japanese Steam Fall Holiday Event Kid Friendly Low Fat Vegan Vegetarian Grains Dietary Low Cholesterol Seasonal Low Saturated Fat Inexpensive Free Of Something Low In Something Pasta Rice And Grains Taste Mood Sweet Equipment Technique
