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.
12 Skewers (4 Dumplings per skewer)
Glutinous Rice Flour 2 cups
Rice Flour 1 cup
Matcha Powder 1 to 2 tablespoons
Warm Water 1 & 1/2 cup *approximately
‘Tsubu-an’ (Sweet ‘Azuki’ Red Bean Paste) *see how to cook ‘Tsubu-an’
- Mix Flour and Matcha Powder, add warn water gradually, mix and knead to achieve the firmness of dough is same as firmness of your earlobe. (*This is traditionally taught.) It is a bit dry to the touch. Make about 2cm balls.
- Cook the 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.
- Put the dumplings on skewers, 4 per skewer. Place plenty of ‘Tsubu-an’ on the dumplings.
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