Costa Rican Dango Delight

Ingredients

In this Costa Rican adaptation, the traditional Japanese Bocchan Dango is transformed by incorporating mashed sweet plantains into the dango mixture, adding a tropical twist to the dish. Additionally, the original soy-based sauce is replaced with a luscious coconut caramel sauce, enhancing the flavors with a creamy and rich element. We alse have the original recipe for Bocchan dango, so you can check it out.

• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1 ripe sweet plantain, mashed 1 ripe sweet plantain, mashed
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 2 tablespoons sugar 2 tablespoons sugar
• Pinch of salt Pinch of salt
• 1/2 cup (120ml) coconut cream 1/2 cup (120ml) coconut cream
• 1/4 cup (60ml) condensed milk 1/4 cup (60ml) condensed milk
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Skewers, for serving Skewers, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 4g
• Carbohydrates (total, sugars): 50g, 20g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, mashed sweet plantain, coconut milk, sugar, and salt. Knead the mixture until it forms a smooth dough.
2. 2.
   Divide the dough into small portions and roll them into bite-sized balls.
3. 3.
   In a pot of boiling water, cook the dango balls until they float to the surface. Remove them from the water and set aside.
4. 4.
   In a separate saucepan, combine the coconut cream, condensed milk, and vanilla extract. Cook over low heat, stirring constantly, until the mixture thickens and turns into a caramel-like sauce.
5. 5.
   Skewer the dango balls onto the skewers and drizzle them generously with the coconut caramel sauce.
6. 6.
   Serve the Costa Rican Dango Delight immediately and enjoy!

Treat your ingredients with care...

• Sweet Plantain — Make sure to use ripe sweet plantains for the best flavor. They should be soft and have a yellow or black skin.

Tips & Tricks

• If you prefer a stronger coconut flavor, you can substitute coconut milk for coconut cream in the dango mixture.
• For a tropical twist, you can sprinkle shredded coconut over the dango balls before serving.
• If you don't have skewers, you can serve the dango balls on a plate with the coconut caramel sauce on the side for dipping.
• To make the dango balls more colorful, you can add a few drops of natural food coloring to the dough mixture.
• If you want to make the dish more indulgent, you can drizzle some melted dark chocolate over the dango balls before serving.

Serving advice

Serve the Costa Rican Dango Delight as a delightful dessert or snack. The skewered dango balls with the luscious coconut caramel sauce make for an eye-catching presentation. Enjoy them while they are still warm for the best texture and flavor.

Presentation advice

Arrange the skewered dango balls on a platter, drizzle them generously with the coconut caramel sauce, and sprinkle some shredded coconut over the top. Garnish with a few mint leaves for a pop of color. Serve with a tropical flair and let the vibrant colors and enticing aroma captivate your guests.