Best 3 Kushi Dango Skewered Sweet Dumplings Recipes
**Kushi Dango: A Bite-Sized Treat from Japan**
Kushi dango is a traditional Japanese dumpling made from glutinous rice flour, sugar, and water. These sweet and chewy dumplings are typically skewered and grilled, then brushed with a sweet glaze. Kushi dango is a popular snack or dessert in Japan, and it can be found at festivals, street fairs, and convenience stores.
The article provides two recipes for kushi dango: a traditional recipe and a vegan recipe. The traditional recipe uses eggs and dairy, while the vegan recipe uses plant-based ingredients. Both recipes are easy to follow and result in delicious, chewy dumplings.
**Traditional Kushi Dango Recipe:**
This classic recipe uses simple ingredients to create a sweet and chewy dumpling. The dumplings are skewered and grilled, then brushed with a sweet glaze made from sugar, soy sauce, and mirin.
**Vegan Kushi Dango Recipe:**
This recipe is perfect for those who follow a plant-based diet. It uses almond milk, maple syrup, and coconut oil instead of eggs and dairy. The dumplings are also gluten-free, as they are made with a blend of rice flour and tapioca flour.
In the article, you'll find step-by-step instructions, ingredient lists, and nutritional information for both recipes. There are also helpful tips and tricks for making the perfect kushi dango. Whether you're a fan of traditional Japanese sweets or you're looking for a new vegan treat, you'll love these kushi dango recipes.
KUSHI-DANGO (SKEWERED SWEET DUMPLINGS)
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
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
MITARASHI KUSHI DANGO
This is a recipe for Mitarashi Kushi Dango, a traditional wagashi (Japanese sweet) made of dumplings coated with a sweet soy sauce called mitarashi.
Provided by Setsuko Yoshizuka
Categories Dessert
Time 30m
Yield 5
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Preheat a steamer. Combine both types of rice flour and sugar in a bowl.
- Gradually pour the hot water, constantly stirring with a spatula until you've achieved a rough dough.
- Slowly knead with clean hands until the dough becomes smooth. The texture should feel like squeezing an earlobe.
- Divide dough into 15 equal small pieces and roll each into a small ball.
- Place dumplings in preheated steamer and steam on high heat for about 10 minutes.
- Allow the dumplings to cool off a little until you're able to handle, and slide 3 onto each bamboo skewer.
- Mix water, sugar, and soy sauce in a saucepan . Bring to a boil over medium heat.
- Pour katakuriko starch, or cornstarch slurry, into sauce, stirring well. Bring to a boil again and turn off heat.
- Pan-fry skewered dumplings on non-stick pan or on top of hot grill until slightly grill-marked.
- Brush the mitarashi sauce over the dumplings and serve right away.
Nutrition Facts : Calories 418 kcal, Carbohydrate 95 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 0 g, Sodium 441 mg, Sugar 25 g, Fat 1 g, ServingSize 5 skewers (5 servings), UnsaturatedFat 0 g
SWEET DUMPLINGS
A recipe I've logged down and not yet tried. Looks good though, and would be great after an Asian themed party or just if you are looking for a sweet treat which is a little different.
Provided by Another cuppa
Categories Candy
Time 25m
Yield 12 Dumplings, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tbsp oil in a wok and add the sugar, coconut and bean paste. Fry for 4 minutes until the sugar has melted and the paste has a smooth texture. Continue to fry for a couple more minutes then leave aside to cool.
- In another bowl, whisk the egg whites until stiff and add to the sieved plain flour and cornflour until a smooth batter is formed. Beat this mixture.
- Clean the wok and heat enough oil to fry the dumplings. With the bean paste mixture, you can make approx 10-12 even-sized balls. Dip these into the batter evenly and deep fry in the wok for 3-4 minutes until golden and crisp. Drain on kitchen paper as you fry more.
- Dust with icing sugar before serving, or try using your favourite syrup. (I'm gunna try with chocolate when I get the chance!).
Nutrition Facts : Calories 59.5, Fat 1.4, SaturatedFat 1.2, Sodium 29.1, Carbohydrate 10.6, Fiber 0.2, Sugar 8.1, Protein 1.4
Tips:
- Use short-grain glutinous rice flour for the best texture.
- Soak the skewers in water for at least 30 minutes to prevent them from burning.
- Boil the dumplings in a large pot of water to prevent them from sticking together.
- If you don't have a bamboo steamer, you can steam the dumplings in a colander set over a pot of boiling water.
- Serve the dumplings with your favorite dipping sauce, such as sweet soy sauce, kinako (roasted soybean flour), or anko (sweet red bean paste).
Conclusion:
Kushi dango is a delicious and easy-to-make Japanese treat that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create these tasty dumplings that are sure to please everyone. So next time you're looking for a sweet snack, give kushi dango a try.
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