Soft Castella Dango (Sweet Rice Dumplings)
Homemade Castella Dango: A Delightful Snack for Kids Using Freshly Milled Glutinous Rice Flour
Using freshly milled glutinous rice flour, I made Castella Dango with my child. It’s incredibly easy, making it a perfect recommendation for a fun cooking activity with kids. These delightful dumplings offer a chewy texture and sweet flavor that everyone will love. They’re simple to make and perfect for a homemade treat or even a charming gift.
Dango Dough Ingredients- 500g fresh glutinous rice flour
- Hot water (for dough)
- 0.5 Tbsp salt
Cooking Instructions
Step 1
First, to create the sweet and fluffy coating, prepare one Castella cake. Gently grate the Castella cake using a grater. It’s best to grate it so that the texture of the cake is still slightly noticeable, rather than making it completely fine, which adds a pleasant chew. This Castella crumble will be used later to coat the dumplings.
Step 2
I’ve already grated the Castella here and have it ready. If you’re doing this with children, letting them help with the grating can be a very enjoyable experience.
Step 3
Now, it’s time to make the chewy dango dough. Start by gradually adding hot water to 500g of fresh glutinous rice flour while mixing to create a scalded dough (jik-banjuk). Initially, use a spatula to mix, and once it’s slightly cooled, knead it with your hands until smooth. The dough should be quite firm; if it’s too soft, the dumplings might spread out, and if it’s too stiff, they might become hard. Aim for a consistency where the dough clumps together. Kneading thoroughly multiple times is key to achieving a wonderfully chewy texture.
Step 4
Once the glutinous rice dough is smooth, shape it into a long log. Then, cut the log into evenly sized pieces, roughly 2-3 cm each, perfect for little hands to hold and eat.
Step 5
Take each cut piece of dough and roll it between your palms to form round dumplings. Making them bite-sized is ideal for children, as it prevents them from dropping them easily and makes for a neater eating experience.
Step 6
To cook the shaped dumplings, bring a pot of water to a rolling boil. Once the water is vigorously boiling, carefully drop the prepared dango into the pot.
Step 7
Gently stir the dumplings occasionally while they cook to prevent them from sticking to the bottom of the pot. As they cook, the dumplings will begin to float to the surface. Continue to boil until all the dumplings are floating.
Step 8
Once all the dumplings have floated, add about 1/3 cup of cold water to the boiling pot. Wait for the dumplings to float again. Then, add another 1/3 cup of cold water and wait for them to float one more time. Once they float again, turn off the heat and prepare to remove the dumplings. This technique helps to make the dumplings extra chewy.
Step 9
As soon as you remove the hot, cooked dumplings from the pot, immediately plunge them into a bowl of cold water. This rapid cooling helps to retain their delightfully chewy texture.
Step 10
Drain the dumplings thoroughly using a sieve. It’s important to remove as much water as possible, as excess moisture can prevent the Castella coating from adhering properly.
Step 11
Place the drained dumplings into the prepared Castella crumble. Gently roll each dumpling, one by one, ensuring it’s evenly coated with the Castella powder. Be thorough to get a beautiful coating on every dango.
Step 12
Your Castella Dango are now complete, beautifully coated in sweet Castella! The combination of the chewy rice dumplings and the sweet Castella is truly irresistible. Each bite is a delightful mix of chewy, nutty, and sweet flavors. Here’s an extra tip: for an even more delicious treat, try pan-frying the finished dumplings in a little butter until golden brown and drizzling with maple syrup. It’s absolutely divine!
