My favourite type of Dango is ‘Kusa Dango’ and they are very green because the dough is made from Rice Flour and young leaves of ‘Yomogi’ plant. ‘Yomogi’ used to be growing absolutely everywhere in Japan and my mother and I used to have a walk to collect ‘Yomogi’ leaves when we made ‘Kusa Dango’. It’s impossible to use ‘Yomogi’ for cooking in Australia, I used Matcha powder to make these green dumplings.
Makes
12 Skewers (4 Dumplings per skewer)
Ingredients
2 cups Glutinous Rice Flour
1 cup Rice Flour
1 to 2 tablespoons Matcha Powder
1 & 1/2 cup (*approximately) Warm Water
‘Tsubu-an’ (Sweet ‘Azuki’ Red Bean Paste) *see how to cook ‘Tsubu-an’
Method
- Add warm water to the flour GRADUALLY, mix and knead to achieve the firmness of dough same as firmness of your earlobe. (*This is traditionally taught.) The dough should be a bit dry to the touch and firm enough to roll into balls. *Note: Stop adding water when the desired firmness is achieved. You don’t need to add all water.
- Make about 2cm balls. Cook the dumplings in rapidly boiling water. When the dumplings are floating, cook 1-2 more minutes, then drain and place them in icy cold water to cool.
- Put the dumplings on skewers, 4 per skewer. Place plenty of ‘Tsubu-an’ on the dumplings.
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