Mandarin Orange & Pine Nut Dango (Citrus-Scented Injeolmi)
A Fragrant Delight: Mandarin Orange Dango with Pine Nut Coating (Mandarin-Scented Pine Nut Injeolmi)
Growing up with many siblings, my mother would often make rice cakes for us when we craved snacks. Those hearty cakes kept us satisfied for days, banishing any thought of sweets! Today, why not try a piece of ‘Mandarin Orange Dango’ when you feel a little peckish? This recipe, featured in the Korea Times in January 2018, offers a delightful blend of fresh citrus aroma and nutty richness. Don’t be intimidated by the fancy name; it’s essentially a delicious mandarin orange-flavored injeolmi, perfect for everyone to enjoy!
Main Ingredients- 1/4 cup mandarin orange peel (or orange peel)
- 6 Tbsp mandarin orange juice (or orange juice)
- 4 Tbsp honey (for filling)
- 1/8 tsp salt
- 2 cups dry sweet rice flour
- 1/2 tsp cinnamon powder
- 1/4 cup honey (for coating)
- 1 cup ground pine nuts (for coating)
Cooking Instructions
Step 1
Prepare fresh mandarin oranges (or fragrant oranges). Thoroughly scrub the peels with baking soda or coarse salt to clean them, then rinse multiple times. Using peels with a vibrant citrus aroma is key for the best flavor.
Step 2
Carefully peel the zest thinly from the cleaned oranges. Mince the zest very finely. The finer the zest is chopped, the more subtly the orange fragrance will infuse into the rice cake, enhancing its overall flavor.
Step 3
In a bowl, combine 2 cups of dry sweet rice flour. Gradually add 6 Tbsp of mandarin orange juice (or orange juice) to moisten the flour, rubbing it between your hands until it starts to clump together. Ensure the flour is evenly moistened.
Step 4
Add the finely minced mandarin orange peel to the moistened sweet rice flour mixture.
Step 5
Mix and rub the ingredients together thoroughly with your hands, ensuring the orange peel is evenly distributed throughout the flour mixture. This step is crucial for uniform flavor.
Step 6
Line a steamer basket with a damp cheesecloth. Place the prepared rice flour mixture into the steamer and steam for 25 minutes. Using a damp cloth prevents the rice cake from sticking and helps it steam to a perfect, chewy texture.
Step 7
Once the rice cake is steamed, let it cool slightly. Shape it into desired square or rectangular pieces. While still warm, lightly brush each piece with 1/4 cup of honey, then generously coat them with 1 cup of ground pine nuts. Essentially, Mandarin Orange Dango is an injeolmi coated in a pine nut mixture infused with orange essence. Despite its formal name, it’s a comforting and familiar dessert! Enjoy this delightful treat, perfect as a snack for kids or a dessert for adults. *^^*
