Corsican-inspired Chestnut Dango with Honey Glaze

Ingredients

In this Corsican-inspired version, we substitute the traditional rice flour with chestnut flour, which is a staple ingredient in Corsican cuisine. The honey glaze adds a Corsican touch, replacing the traditional soy-based sauce. These adaptations infuse the dish with the unique flavors and ingredients of Corsican cuisine while maintaining the essence of the original Mitarashi Dango. We alse have the original recipe for Mitarashi dango, so you can check it out.

• 1 cup (120g) chestnut flour 1 cup (120g) chestnut flour
• 1 cup (150g) glutinous rice flour 1 cup (150g) glutinous rice flour
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (60ml) chestnut puree 1/4 cup (60ml) chestnut puree
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• Pinch of salt Pinch of salt
• Bamboo skewers, for serving Bamboo skewers, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 55g, 15g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the chestnut flour, glutinous rice flour, and a pinch of salt.
2. 2.
   Gradually add water to the flour mixture while stirring, until a smooth and slightly sticky dough forms.
3. 3.
   Divide the dough into small portions and roll each portion into a ball shape.
4. 4.
   In a steamer, steam the dango balls for about 15 minutes, or until they become firm and cooked through.
5. 5.
   While the dango are steaming, prepare the honey glaze by combining honey, chestnut puree, and vegetable oil in a small saucepan. Heat the mixture over low heat until well combined and slightly thickened.
6. 6.
   Once the dango balls are cooked, remove them from the steamer and let them cool slightly.
7. 7.
   Skewer the dango balls onto bamboo skewers, then generously brush them with the honey glaze.
8. 8.
   Serve the Corsican-inspired Chestnut Dango warm or at room temperature.

Treat your ingredients with care...

• Chestnut flour — Ensure that the chestnut flour is finely ground for a smoother texture in the dango.
• Glutinous rice flour — Use a good quality glutinous rice flour for the best results.
• Chestnut puree — If you can't find chestnut puree, you can make your own by blending cooked and peeled chestnuts until smooth.

Tips & Tricks

• To enhance the chestnut flavor, lightly toast the chestnut flour before using it in the recipe.
• If you prefer a sweeter glaze, you can add a touch of sugar or maple syrup to the honey glaze.
• For an extra indulgent treat, serve the dango with a dollop of chestnut cream or a sprinkle of crushed chestnuts on top.
• If you don't have bamboo skewers, you can serve the dango without skewering them.

Serving advice

Serve the Corsican-inspired Chestnut Dango as a delightful dessert or snack. They can be enjoyed on their own or paired with a cup of Corsican herbal tea for a truly authentic experience.

Presentation advice

Arrange the skewered dango balls on a serving platter, drizzle any remaining honey glaze over them, and garnish with a sprinkle of chestnut crumbs for an elegant presentation.