Bocchan Dango with a Twist

Ingredients

• 1 cup (200g) glutinous rice flour 1 cup (200g) glutinous rice flour
• 1 tablespoon matcha powder 1 tablespoon matcha powder
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons sugar 2 tablespoons sugar
• 1/4 cup (30g) roasted soybean flour (kinako) 1/4 cup (30g) roasted soybean flour (kinako)
• Bamboo skewers, for serving Bamboo skewers, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 3g
• Fiber: 1g
• Salt: 0g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour and matcha powder.
2. 2.
   Gradually add water to the flour mixture while stirring, until a soft and pliable dough forms.
3. 3.
   Knead the dough for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Divide the dough into small equal-sized portions and roll them into small balls.
5. 5.
   In a separate bowl, mix the sugar and roasted soybean flour together.
6. 6.
   Roll each ball of dough in the sugar and soybean flour mixture until fully coated.
7. 7.
   Skewer the coated dough balls onto bamboo skewers, traditionally three per skewer.
8. 8.
   Serve and enjoy!

Treat your ingredients with care...

• Glutinous rice flour — Ensure that you are using glutinous rice flour specifically, as regular rice flour will not yield the desired texture.
• Matcha powder — Use high-quality matcha powder for the best flavor and vibrant green color.
• Roasted soybean flour (kinako) — If you can't find roasted soybean flour, you can lightly toast regular soybean flour in a dry pan until fragrant.

Tips & Tricks

• To prevent the dough from sticking to your hands, lightly coat them with a small amount of water or oil.
• If the dough is too dry, add a little more water. If it's too sticky, add a bit more glutinous rice flour.
• For an extra touch of sweetness, drizzle some honey or maple syrup over the finished Bocchan Dango.
• Experiment with different coatings such as sesame seeds or crushed peanuts for added texture and flavor.
• Serve the Bocchan Dango with a cup of hot green tea for a traditional Japanese experience.

Serving advice

Serve the Bocchan Dango on bamboo skewers, traditionally three dumplings per skewer. Arrange them on a plate or a wooden serving board for an authentic presentation.

Presentation advice

To enhance the visual appeal, sprinkle a small amount of matcha powder over the finished Bocchan Dango. You can also garnish with edible flowers or a dusting of powdered sugar for an elegant touch.