Last week I made song pyeon and I tried to heat them up the next day using the Happycall pan and some oil. Surprisingly, the slight crispy skin made them rather tasty. So yesterday I did a search on the Internet using "grilled rice balls". The results were grilled sushi rice balls which was not what I wanted. So did a more refined search and found that what I wanted was actually called dango.
Upon more searches, I realised that there are many different types of dango and most of the recipes found were on mitarashi dango. Saw one by Nami of Just One Cookbook but her recipe calls for both non-glutinous rice flour and glutinous rice flour. I only have the latter and so went on to post on her blog asking if I can just use glutinous rice flour and she said it is possible. Then I saw another recipe by Terri of Hunger Hunger which only uses glutinous rice flour and she said her sauce is better than most because she doesn't use cornflour to thicken the sauce.
Did a few more searches and found another recipe on hanami dango, I was attracted to the pretty colors of the dango so I began brainstorming. Thought I will try making the mitarashi kushi dango tomorrow evening then I can make use of today and tomorrow afternoon to source for nice plates for the photo shoot. However, my impatience got the better of me and so here we are.
 After boiling and skewered  |  After pan frying  A close-up |
Ingredients (Make 12):
25g glutinous rice flour 1 tsp sugar hot water 1 tsp oil a drop of blue food coloring |
Ingredients (Sauce):
1/2 tbsp light soya sauce 1/2 tbsp mirin 2/3 tbsp sugar 2 tbsp water |
Method:
1. Mix glutinous rice flour with sugar
2. Divide the mixture into two portions
3. Add hot water little by little to one portion of the mixture and knead the dough with hands
4. Tear out some dough and roll it between the palms to make rice balls
5. Add a drop of blue food coloring to the hot water to make a light blue solution
6. Repeat step 3 and step 4
7. Bring some water to a boil in a pot and add in the rice balls
8. When the rice balls float, remove them from pot and place into a bowl of ice water for 5 minutes
9. Drain the rice balls and skewer them three to a stick
10. Heat up the oil in a non-stick pan over low heat and roll the skewered rice balls around for about 5-8 minutes
11. Turn off the heat and arrange the skewered rice balls on a serving plate
12. Boil all the sauce ingredients over low heat till thicken*
13. Turn off the heat, drizzle the sauce over the rice balls and serve
* Amount of sugar and light soya sauce can be adjusted to taste
1. Mix glutinous rice flour with sugar
2. Divide the mixture into two portions
3. Add hot water little by little to one portion of the mixture and knead the dough with hands
4. Tear out some dough and roll it between the palms to make rice balls
5. Add a drop of blue food coloring to the hot water to make a light blue solution
6. Repeat step 3 and step 4
7. Bring some water to a boil in a pot and add in the rice balls
8. When the rice balls float, remove them from pot and place into a bowl of ice water for 5 minutes
9. Drain the rice balls and skewer them three to a stick
10. Heat up the oil in a non-stick pan over low heat and roll the skewered rice balls around for about 5-8 minutes
11. Turn off the heat and arrange the skewered rice balls on a serving plate
12. Boil all the sauce ingredients over low heat till thicken*
13. Turn off the heat, drizzle the sauce over the rice balls and serve
* Amount of sugar and light soya sauce can be adjusted to taste
2 comments:
You made such a beautiful mitarashi dango! I love the colors too! :-)
Hi Nami! Thanks for visiting and the compliment. =)
Post a Comment