There many variations of Japanese Style Sundae, but the key elements are Ice Cream, Tsubu-an (Sweet Azuki Paste), Matcha and Dango Dumplings. Today I used Vanilla Ice Cream, but Matcha Ice Cream would be nice. I have come across Sundaes with no Dango Dumplings, and I found it very disappointing. I encourage you to make Dango Dumplings.
Vanilla Ice Cream OR Matcha Ice Cream
Tsubu-an (Sweet Azuki Paste)
Fruit of your choice *e.g. Strawberries, Peach, Canned Mandarine Orange Segments, etc. Today I used softly cooked Dried Apricot.
1 cup Glutinous Rice Flour
1/2 cup Rice Flour
*Note: If you use Japanese Shiratamako Flour, follow the instruction on the package. See ‘Dango Dumplings made with Shiratamako Flour’
2 tablespoons Caster Sugar *optional
1 pinch Salt
3/4 cup Warm Water *approximately
1/2 to 1 teaspoon Matcha Powder
- To make Dango Dumplings, mix Flours, Sugar (if you add it) and Salt in a bowl, add Warm Water gradually, and knead to achieve the firmness of the dough same as firmness of your earlobe. (*This is traditionally taught.) The dough should be a bit dry to the touch.
- Divide the dough in half, add Matcha Powder to one half, and knead until well combined. If it gets dry, add a very small amount Water.
- Make 2-3cm balls and cook them in plenty of rapidly boiling water. When the dumplings are floating, cook a few more minutes, then drain and place them in icy cold water to cool.
- While you are preparing other ingredients, I recommend to place serving bowls or dishes in the fridge and chill them.
- Arrange the ingredients in the chilled bowls or dishes in your artistic way and serve. *Note: The orange colour fruit in the photo are dried Apricot. I cooked them in water until soft, and chilled.