Dango Mochi
Dango Mochi is a traditional Japanese sweet often prepared during their festivals and celebrations. Due to its simple preparation and interesting appearance, it is popular among the younger generation. Roasted versions also appear at festivals.
Details
- Preparation Time: 80 minutes
- Cooking Time: 60 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 12
Ingredients
-
450 g Flour, rice
-
370 g Sugar, white
-
1 bag Baking powder
-
2 cups Water, bottled
-
375 ml Coconut milk
-
1 spoon Vanilla, extract, natural
-
20 g Butter, unsalted
-
5 twig Mint
-
1 teaspoon Vanilla, extract, imitation
-
1 teaspoon Vanilla, extract, imitation
-
300 g Koruzni škrob
Steps
-
In a bowl, mix together rice flour, sugar, and baking powder. In another bowl, combine vanilla extract, coconut milk, and water. Slowly add the liquid mixture to the dry ingredients using a hand mixer and mix until you get a smooth batter without lumps.
-
Divide the batter evenly into 3 bowls. Wash, dry, pluck, and finely chop the mint leaves. Add the chopped mint leaves and green food coloring to the first batter. Mix until the batter is evenly colored. Add a few drops of red food coloring to the second batter and mix well until evenly colored.
-
Preheat the oven to 175 °C. Grease three small baking pans and pour one batter into each. Cover the pans tightly with aluminum foil. Place the pans in the preheated oven for 1 hour.
-
Remove the pans from the oven and turn the baked batter onto a clean work surface dusted with cornstarch. Wait at least 1 hour for the batter to cool completely.
-
Cut each batter into several pieces using a plastic knife. Shape each piece into a ball with damp hands. Skewer three differently colored balls onto a wooden stick and roll the prepared skewers in the remaining cornstarch.
-
Serve the balls on plates and enjoy.
Nutrition Information (Per 100g)
- Calories: 245.56 kcal
- Fat: 1.51 g
- Saturated Fat: 0.75 g
- Carbohydrates: 55.19 g
- Sugars: 27.59 g
- Protein: 1.66 g
- Fiber: 0.75 g