Introduction
As you may know, I’ve done the recipe for dango before, and in it I included rough instructions on how to make your own variation(s) of the dish. Well, when it comes to deciding the “flavor” for something sweet (ice cream, jello, etc.), one of the absolute best options out there is strawberry. So, I have devised a means for flavoring one’s dango to be, well, strawberry flavored. It’s not too different from the original recipe, so if you’ve done that one, you can probably do this one.
Make this dish when…
Identical to regular dango for the most part.
Don’t make this dish when…
Again, pretty much the same as for regular dango.
2/28/09
Strawberry Dango (continued)
Statistics
Dish Type: Snack
Health Value: This “brand” is fairly healthy, though perhaps a bit starchy.
Serving Size: Like before, it depends a bit
Preparation Difficulty: Fairly easy, once you get the hang of it
Preparation Time: 30-45 minutes, depending on how fast you can get the dough ready
Shelf-Life: A few hours (though this can be slightly extended by keeping the components separate)
Freshness Requirements: Probably best when fresh, but can be refrigerated
Vegetarian/Vegan Concerns: This brand is 100% meat free.
Pre-cooked Edibility: Probably gross and sticky, but shouldn’t really be a problem
What You Need
Ingredients
1. 1 cup Mochiko (Sweet Rice Flour)
2. Water (only for boiling)
3. Strawberry Juice
4. Powdered Sugar (also known as confectioner’s sugar)
Equipment
1. Medium-Large mixing bowl
2. Measuring cup
3. Cutting Board
4. Large pot
5. Plastic Plates (paper will work, but plastic is preferable)
6. Strainer-Spatula/Ladel (the key is the strainer part; you can use almost any kind of strainer if you have to, but the long handle is very useful)
7. Bamboo Skewers (not necessarily required, but they’re the traditional serving style)
A Few Questions Before We Begin…
How many? Well, basically, this recipe works on a “sum of its parts” basis. What you put into the dough, is what you get out of the dough. How many dumplings your dough actually will make wholly depends on how big or small you make your dumplings, but the current recipe will result in around 10-20 dumplings.
Dish Type: Snack
Health Value: This “brand” is fairly healthy, though perhaps a bit starchy.
Serving Size: Like before, it depends a bit
Preparation Difficulty: Fairly easy, once you get the hang of it
Preparation Time: 30-45 minutes, depending on how fast you can get the dough ready
Shelf-Life: A few hours (though this can be slightly extended by keeping the components separate)
Freshness Requirements: Probably best when fresh, but can be refrigerated
Vegetarian/Vegan Concerns: This brand is 100% meat free.
Pre-cooked Edibility: Probably gross and sticky, but shouldn’t really be a problem
What You Need
Ingredients
1. 1 cup Mochiko (Sweet Rice Flour)
2. Water (only for boiling)
3. Strawberry Juice
4. Powdered Sugar (also known as confectioner’s sugar)
Equipment
1. Medium-Large mixing bowl
2. Measuring cup
3. Cutting Board
4. Large pot
5. Plastic Plates (paper will work, but plastic is preferable)
6. Strainer-Spatula/Ladel (the key is the strainer part; you can use almost any kind of strainer if you have to, but the long handle is very useful)
7. Bamboo Skewers (not necessarily required, but they’re the traditional serving style)
A Few Questions Before We Begin…
How many? Well, basically, this recipe works on a “sum of its parts” basis. What you put into the dough, is what you get out of the dough. How many dumplings your dough actually will make wholly depends on how big or small you make your dumplings, but the current recipe will result in around 10-20 dumplings.
Strawberry Dango (continued)
Now On To Business
WARNING: Read through this recipe at least once before cooking!
In comparison to regular dango, this recipe is pretty much the same. Just instead of water for making the dough, use the strawberry juice (or the strawberry juice and a little water).
Seriously, that’s it, that’s all the more you have to do. You could maybe try boiling in a water-pomegranate juice mix to get an interesting secondary flavor (I wouldn’t recommend boiling the strawberry juice, the sugars might burn or something; it just doesn’t seem like that great of an idea, but maybe it would be fine). And, of course, the other, previously noted techniques for creating variations can be applied to this one!
Enjoy!
WARNING: Read through this recipe at least once before cooking!
In comparison to regular dango, this recipe is pretty much the same. Just instead of water for making the dough, use the strawberry juice (or the strawberry juice and a little water).
Seriously, that’s it, that’s all the more you have to do. You could maybe try boiling in a water-pomegranate juice mix to get an interesting secondary flavor (I wouldn’t recommend boiling the strawberry juice, the sugars might burn or something; it just doesn’t seem like that great of an idea, but maybe it would be fine). And, of course, the other, previously noted techniques for creating variations can be applied to this one!
Enjoy!
Strawberry Dango (continued)
The Recipe In Short
WARNING: Only use this if you have: read and understand the above complete recipe, have prepared this dish before, or really know what you’re doing.
1. Combine dry ingredients.
2. Add strawberry juice to dry ingredients.
3. Knead mixture into dough.
4. Form dough into dumplings.
5. Boil dumplings until they float.
6. Remove dumplings from boiling water and submerge in ice water for 1 minute.
7. Plate dumplings, skewer, garnish, and serve.
8. Enjoy!
WARNING: Only use this if you have: read and understand the above complete recipe, have prepared this dish before, or really know what you’re doing.
1. Combine dry ingredients.
2. Add strawberry juice to dry ingredients.
3. Knead mixture into dough.
4. Form dough into dumplings.
5. Boil dumplings until they float.
6. Remove dumplings from boiling water and submerge in ice water for 1 minute.
7. Plate dumplings, skewer, garnish, and serve.
8. Enjoy!
Strawberry Dango (continued)
Credits and Acknowledgements
• To my Dad, for teaching me to cook in the first place, and for the use of your kitchen and all of its tools/appliances, and loaning me the camera.
• To Lindsey, for all your help taking pictures.
• To my Dad, for teaching me to cook in the first place, and for the use of your kitchen and all of its tools/appliances, and loaning me the camera.
• To Lindsey, for all your help taking pictures.
Subscribe to:
Posts (Atom)