When I was looking for Halloween themed food, I found Eyeballs made with Bocconcini (small Mozzarella balls) and Green & Black Olives. What a brilliant idea! I decided I was going to make my own Halloween Eyeballs. The first thing I thought about was Dango Dumplings, which are small white balls. I decorated with coloured dough. The sauce was delicious Mitarashi Sauce. These ‘Eyeballs’ are chewy and yummy.
24 Dango Eyeballs
150g Glutinous Rice Flour
50g Rice Flour
*Note: I used these Flours. You can use 200g ‘Shiratamako’ (Japanese Glutinous Rice Flour)
220ml Warm Water *approximately, can be less amount if ‘Shiratamako’ is used
Food Colour (Black, Blue, Green, Brown, etc.)
*I used Matcha Powder for green and Black Sesame Paste for black. You can use Soy Sauce for brown. There are many natural colour options.
3 tablespoons Soy Sauce
3 tablespoons Sugar
1 tablespoon Mirin
1 tablespoon Potato Starch OR Corn Starch
1/2 cup Water
Food Colour (Red) *optional
- Combine Glutinous Rice Flour and Rice Flour in a mixing bowl, add Warm Water gradually, mix and knead to achieve the firmness of the dough same as firmness of your earlobe. (*This is traditionally taught.) It is a bit dry to the touch. Roll into 2-3cm size balls. Save a small amount for decoration.
- *Note: Rolled balls should not touch each other as they will stick to each other.
- Add a very small amount of green colour (OR colour of your choice) to the saved dough and mix well. Adjust the firmness by adding extra Flour or Water. *Note: I used Matcha Powder, so I added extra Water, but only a very small amount.
- Make 7-8mm size balls, and save a small amount of dough to make the pupil. Flatten each ball into a thin round, and place each round on an eyeball. Using a chopstick, make a small hole in the centre.
- Add a very small amount of black colour to the saved coloured dough. Make 2-3mm size balls. Place each ball in the hole that you made in the centre of the coloured dough. Roll each eyeball to smooth the surface.
- Cook the dango dumplings in rapidly boiling water. When the dumplings are floating, cook a few more minutes, then drain and place them in icy cold water to cool.
- Place all Mitarashi Sauce ingredients in a saucepan, stir well, and cook over medium heat, constantly stirring, until thick. *Note: You may wish to add red colour to make the sauce look like blood.
- Pour the sauce into a serving deep plate, arrange the dumplings, and serve.