Kushi Dango Skewered Sweet Dumplings Recipes

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KUSHI-DANGO (SKEWERED SWEET DUMPLINGS)



Kushi-dango (skewered Sweet Dumplings) image

This is a Japanese recipe consisting of sweet dumplings on skewers. These are widely enjoyed in Japan and by...ME..hehe. You often see anime characters munching on these yummies.I have edited thsi recipe, noting that glutinous rice flour is used.

Provided by BirdyBaker

Categories     Breads

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup glutinous-rice flour
3/4 cup warm water
3/4-1 cup water
1/2 cup sugar
2 tablespoons soy sauce
1 1/2 tablespoons potato starch or 1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
bamboo stick

Steps:

  • Put rice flour in a bowl and add warm water.
  • Knead the dough well.
  • Make small round dumplings.
  • Place the dumplings in a steamer and steam them on high heat for 10 minute
  • Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)
  • Mix water, sugar, and soysauce in a pan and put it on medium heat.
  • Mix the water and potatostarch in a cup and set aside.
  • When the sauce boils, add the starch mixture and mix quickly.
  • Slightly grill the skewered dumplings and brush the sauce over them.

Nutrition Facts : Calories 260.1, Fat 0.6, SaturatedFat 0.2, Sodium 507.9, Carbohydrate 60.3, Fiber 1.2, Sugar 25.3, Protein 3.5

KUSHI DANGO (JAPANESE SKEWERED RICE DUMPLINGS) WITH MITARASHI SAUCE



Kushi Dango (Japanese Skewered Rice Dumplings) with Mitarashi Sauce image

Japanese sweet dumplings with a sweet sauce similar to teriyaki.

Provided by Crystalline Chaos

Categories     Dumplings

Time 50m

Yield 8

Number Of Ingredients 9

1 ⅓ cups sweet rice flour (mochiko)
¼ cup sugar, or more to taste
⅔ cup water, or more as needed
cornstarch for dusting
1 cup water
½ cup white sugar
2 tablespoons soy sauce
1 ½ tablespoons cornstarch
1 ½ tablespoons water

Steps:

  • Bring a pot with water over medium heat to a boil. Prepare a small bowl of ice water.
  • Meanwhile, mix rice flour and sugar for dough in a bowl until well blended. Add water, 1 tablespoon at a time, stirring well after each addition, until dough is squishy but firm.
  • Dust a work surface with cornstarch. Set dough on top and knead until smooth. Pull off small amounts of dough and roll into small, uniform balls (dumplings). Use up all the dough this way.
  • Drop a handful of rice dumplings into the boiling water at a time. Cook until dumplings rise to the top, 3 to 5 minutes. Once they have risen to the top, cook for 2 more minutes. Remove with a slotted spoon and immediately drop them into the bowl of ice water.
  • Remove dumplings from the ice water and thread 3 to 4 a skewer. Repeat with remaining dumplings, adding more ice to the water for the cooling stage once as needed.
  • Prepare sauce: Combine 1 cup water, sugar, and soy sauce in a saucepan over medium heat. Cook until sugar dissolves. Stir together cornstarch and 1 1/2 tablespoons water in a small bowl and add to the soy sauce mixture. Cook, stirring, until sauce thickens, then remove from heat and cool slightly.
  • Heat a griddle over medium heat. Once hot, grill skewered dumplings on both sides until lightly browned, about 3 minutes. Remove to a plate and pour cooled mitarashi sauce on top. Serve.

Nutrition Facts : Calories 174.4 calories, Carbohydrate 41.6 g, Fat 0.3 g, Protein 2.1 g, Sodium 227.2 mg, Sugar 19.1 g

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