Dish

Bocchan dango

Bocchan dango is made with mochi rice flour, which is mixed with water and then shaped into small balls. The balls are then boiled and coated with a layer of sweet bean paste. The sweet bean paste provides a creamy and sweet contrast to the chewy mochi rice flour.

Asian cuisine› East Asian cuisine› Japanese cuisine

Dessert

Origins and history

Bocchan dango has been enjoyed in Japan for many years and is often eaten as a snack or dessert. It is believed that the dish was originally created as a way to use up leftover mochi rice flour and sweet bean paste.

Dietary considerations

This dish is gluten-free and vegan-friendly. However, it contains soybeans, which may not be suitable for individuals with soy allergies.

Variations

Variations of Bocchan dango include using different types of bean paste, such as white bean paste or green tea bean paste. Some recipes also call for the addition of sesame seeds or fruit fillings.

Presentation and garnishing

Bocchan dango is traditionally presented on a skewer, with three dango balls in a row. It can be garnished with a sprinkle of powdered sugar or a drizzle of honey. To make this dish even more flavorful, try adding a pinch of salt to the sweet bean paste.