![Kibi Dango with Matcha Glaze](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/kibi-dango-with-matcha-glaze--45e56ed1-2206-4e92-9b36-ca007b9944ed.png)
Recipe
Kibi Dango with Matcha Glaze
Matcha-infused Kibi Dango: A Delicate Japanese Sweet Treat
4.7 out of 5
Kibi Dango is a traditional Japanese dessert made from millet flour and sweet red bean paste. This recipe adds a modern twist by incorporating a luscious matcha glaze, elevating the flavors and presentation of this delightful treat.
Metadata
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Yields
12 dango
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if honey is omitted), Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Raw food
Ingredients
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1 cup (200g) millet flour 1 cup (200g) millet flour
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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1/4 teaspoon salt 1/4 teaspoon salt
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1/2 cup (120ml) water 1/2 cup (120ml) water
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1/2 cup (120g) sweet red bean paste 1/2 cup (120g) sweet red bean paste
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1 tablespoon matcha powder 1 tablespoon matcha powder
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2 tablespoons hot water 2 tablespoons hot water
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1 tablespoon honey (optional, for extra sweetness) 1 tablespoon honey (optional, for extra sweetness)
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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.In a mixing bowl, combine the millet flour, sugar, and salt.
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2.Gradually add water to the dry ingredients while stirring, until a smooth dough forms.
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3.Divide the dough into small portions and shape them into balls.
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4.Flatten each ball and place a small amount of sweet red bean paste in the center.
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5.Fold the edges of the dough over the filling and gently roll into a smooth ball.
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6.In a separate bowl, whisk matcha powder with hot water until smooth.
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7.Add honey to the matcha mixture if desired, for extra sweetness.
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8.Dip each dango into the matcha glaze, ensuring they are evenly coated.
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9.Place the coated dango on a plate dusted with cornstarch to prevent sticking.
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10.Repeat the process until all the dango are coated.
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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.
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