Niigata Sasa Dango Delight
Niigata Sasa Dango Delight is a traditional Japanese sweet treat originating from the Niigata region. These delightful dumplings are made with a combination of sticky rice flour and sweet red bean paste, wrapped in a fragrant bamboo leaf. The result is a delicious and visually appealing dessert that is perfect for any occasion.
Ingredients
- 1 1/2 cups mochiko (sweet rice flour)
- 1/2 cup sugar
- 3/4 cup water
- 1 cup sweet red bean paste
- 12 bamboo leaves
Instructions
- In a bowl, mix the mochiko, sugar, and water to form a smooth dough.
- Divide the dough into 12 equal portions and shape them into small balls.
- Flatten each ball and place a small amount of sweet red bean paste in the center.
- Wrap the dough around the red bean paste and form it into a round shape.
- Wrap each dango with a bamboo leaf and secure it with a piece of string.
- Boil the dango in a pot of water for 15 minutes.
- Remove the dango from the water and let them cool before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 35g
- Protein
- 2g
- Fat
- 1g
Supplies
Pot Bowl
Tools
String
Serving suggestions
Serve the Niigata Sasa Dango Delight as a sweet ending to a Japanese meal or as a delightful snack with green tea.
Tips & tricks
Soak the bamboo leaves in water before wrapping the dango to make them more pliable and prevent them from burning during cooking.
Cost
$10