Easy Homemade Black Sugar Dango
沖繩黑糖団子
I had a friend visiting but didn’t have time to shop for teatime sweet or dessert, so I looked for ingredients at my pantry for inspiration. I always keep some glutinous rice flour for making tangyuan, but I didn’t have ingredient for fillings, so maybe some dango with dipping would be simpler. For the dipping, I melt some Okinawa black sugar for syrup, and mixed with matcha powder and roasted soybean flour.
Read more about How to make roasted soybean flour at home /kinako
I am a ricecake lover. I like every food with a chewy and soft texture, such as Chinese Tangyuan, Niangao, Japanese mochi. Garaetteok (Korean ricecake) is one of my fridge essential. Tasty mochi or any other types of ricecake should be made from steamed rice, being pounded into paste then shaped. Dango is a lot easier to make. It can be made from rice flour.
Read my previous dango recipe – Japanese Glutinous Rice Ball in Sweet Soy Sauce
Ingredients – for 2-3 serving
- Glutinous rice flour, 150g
- Wheat starch, 50g, by adding a little wheat starch, dango wouldn’t be too sticky and can keep soft when cool down, but if it’s not easy to obtain, just simply use 200g of glutinous rice flour
- Hot water, 160ml
- Okinawa black sugar, 100g, Okinawa black sugar is a healthier and tastier choice of sugar in dark colour, if not available, use any fine brown sugar
- Roasted soybean flour, 2tbsp
- Matcha powder, 1tbsp
How to do –
1. Mix the two types of flour in a big mixing bowl, pour in 160ml of hot water, not need to be boiling water, mix with a pair of chopsticks or spatula till lumpy, let it cool down for a few minutes;
2. Knead to a dough with your hand, the dough should be smooth and not stick to your hand, you may need to adjust, a little more flour if it’s too moist or more water if too dry; divide the dough into chunks of 20g each. Roll the small doughs into balls and press them down a little;
3. Bring a pot of water to boil then put in the dango, poach in high heat till they float on top, add a cup of cold water in, lid on and bring to boil, then one more time. Dango can be cooked thoroughly in this way;
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4. Drain and immediately transfer them in icy water;
5. Now let’s make the syrup. In a small saucing pot, add in 100g of Okinawa black sugar and 100ml of water, bring to boil in high heat, then simmer in medium heat till they syrup turns sticky, stir with specula constantly. Be careful, boiling syrup is very hot;
6. Serve 4 or 5 dango in small serving bowl or plate, drizzle some syrup on, and serve roasted soybean flour or matcha powder aside.
用料 –
- 糯米粉 150克（2人份）
- 澄面 50克
- 热水 160毫升
- 冲绳黑糖 100克
- 黄豆粉 适量
- 绿茶粉 适量
做法 –
- 加了澄面的团子没有那么粘牙，没有澄面的话直接用200克糯米粉就可以了；把粉倒入大碗内，搅拌一下，倒入160毫升热水，用搅拌勺搅拌成块。热水能把粉半烫熟，揉成团不易散开，煮的时候更易熟。我做汤圆也是用同样的办法。不同糯米粉的吸水量不一样，面团过干或过湿的话适量加一点糯米粉或水；
- 稍微放凉一点后揉成20克一个的团子，揉圆后轻轻压一下；
- 水沸后放入团子，煮至浮起后，再倒入一杯凉水，盖锅盖后煮沸，再倒入一杯凉水，煮沸。如此确保团子煮透；
- 捞起放入冰水内；
- 现在来煮糖浆；小锅内放入黑糖和100毫升水；煮沸后转中大火煮至粘稠，注意要不时搅拌，糖浆煮沸后非常烫，不要一直用大火，以免烫伤；
- 淋上黑糖浆，撒上黄豆粉或绿茶粉，我自己更喜欢绿茶粉和黑糖浆的搭配，甜中回甘。
