Kibi Dango with Matcha Glaze

Ingredients

• 1 cup (200g) millet flour 1 cup (200g) millet flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (120g) sweet red bean paste 1/2 cup (120g) sweet red bean paste
• 1 tablespoon matcha powder 1 tablespoon matcha powder
• 2 tablespoons hot water 2 tablespoons hot water
• 1 tablespoon honey (optional, for extra sweetness) 1 tablespoon honey (optional, for extra sweetness)
• Cornstarch, for dusting Cornstarch, for dusting

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 28g, 10g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the millet flour, sugar, and salt.
2. 2.
   Gradually add water to the dry ingredients while stirring, until a smooth dough forms.
3. 3.
   Divide the dough into small portions and shape them into balls.
4. 4.
   Flatten each ball and place a small amount of sweet red bean paste in the center.
5. 5.
   Fold the edges of the dough over the filling and gently roll into a smooth ball.
6. 6.
   In a separate bowl, whisk matcha powder with hot water until smooth.
7. 7.
   Add honey to the matcha mixture if desired, for extra sweetness.
8. 8.
   Dip each dango into the matcha glaze, ensuring they are evenly coated.
9. 9.
   Place the coated dango on a plate dusted with cornstarch to prevent sticking.
10. 10.
    Repeat the process until all the dango are coated.
11. 11.
    Serve the Kibi Dango with Matcha Glaze at room temperature and enjoy!

Treat your ingredients with care...

• Millet flour — Ensure that the millet flour is finely ground for a smoother texture in the dango.
• Sweet red bean paste — If you prefer a sweeter filling, you can add a bit of sugar to the red bean paste before using it.

Tips & Tricks

• To prevent the dango from sticking together, dust them with cornstarch after coating them with the matcha glaze.
• If you don't have sweet red bean paste, you can substitute it with other fillings such as matcha-flavored cream or fruit preserves.
• For an extra touch of elegance, garnish the dango with a sprinkle of toasted sesame seeds before serving.
• If the matcha glaze is too thick, add a little more hot water to achieve the desired consistency.
• These dango are best enjoyed within a day of making them.

Serving advice

Serve the Kibi Dango with Matcha Glaze as a delightful dessert or a sweet snack. Arrange them on a traditional Japanese serving plate or a modern dessert platter for an eye-catching presentation.

Presentation advice

Arrange the Kibi Dango with Matcha Glaze in a circular pattern on a plate, with the vibrant green color of the matcha glaze contrasting beautifully against the white dango. Garnish with a dusting of matcha powder or a sprinkle of toasted sesame seeds for an added visual appeal.