Yomogi Dango 蓬団子
Discover the traditional Japanese dessert of yomogi dango and learn how to create it at home.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg yomogi (freshly picked)
- 1 tsp bicarbonate soda (*1)
- 2 litre water (for blanch)
- 200 g Shiratamako(rice flour)
- 200 g Silken tofu
- 2 tbs yomogi paste
- 2 tbs sugar
- 4 tbs sweet azuki bean paste (*2)
- 4 tsp Kinako soy bean powder (*3)
Instructions
- 1
Yomogi paste
- 2
Wash yomogi throughly under running water, drain excess water, and set aside
- 3
Boil water in a large stock pot over high heat
- 4
Add bicarbonate soda to the pot.
- 5
Add yomogi to the pot and blanch them for a minute.
- 6
Take yomogi out into a strainer to drain the boiling water.
- 7
Soak the drained yomogi in cold water in a bowl for 10 to 15 minutes.
- 8
Drain the water using strainer.
- 9
Make paste of yomogi in a food processor.
- 10
Yomogi Dango
- 11
Place flour, tofu, and yomogi paste in a large mixing bowl.
- 12
Combine and knead the ingredients all together with your hand.
- 13
The dough should be the same softness as your earlobe.
- 14
Divide the dough in half.
- 15
Roll the divided dough into a long cylinder shape (2cm in diameter). Chop them into 16 equal sized pieces.
- 16
Round each piece with two hands and repeat same with the other dough.
- 17
Boil water in a large pot over high heat.
- 18
Add the dango all together.
- 19
Dango will float on the surface of the boiling water when it is cooked.
- 20
Scoop the floating dango into a bowl of cold water.
- 21
Drain the cold water and serve the cooked dango in a small serving bowl with azuki bean paste and sprinkle kinako soy bean powder.