Sweet Potato Dango Delight
Sweet potatoes disappear in an instant! An absolutely delicious sweet potato dish.
What if we added sweet potato to Shiratama Dango, a popular Japanese snack? That’s how this Sweet Potato Dango was born! The delightful sweetness of sweet potato meets chewy glutinous rice flour, creating a truly delicious treat^^.
Main Ingredients- 150g glutinous rice flour (approx. 1 and 1/4 cups)
- 100g pumpkin sweet potato (about 1/2 medium-sized)
- 3 Tbsp hot water (approx. 45ml)
Sweet & Savory Glaze Ingredients- 1 Tbsp soy sauce (approx. 15ml)
- 2 Tbsp water (approx. 30ml)
- 2 Tbsp brown sugar (approx. 30g)
- 2 Tbsp mirin (sweet rice wine) (approx. 30ml)
- 1/2 Tbsp cornstarch (approx. 5g)
- 1 Tbsp soy sauce (approx. 15ml)
- 2 Tbsp water (approx. 30ml)
- 2 Tbsp brown sugar (approx. 30g)
- 2 Tbsp mirin (sweet rice wine) (approx. 30ml)
- 1/2 Tbsp cornstarch (approx. 5g)
Cooking Instructions
Step 1
First, let’s prepare the sweet potatoes for steaming. Wash the 100g of pumpkin sweet potato thoroughly. Place them in a steamer, cover with a lid, and steam for about 10 minutes until soft and tender. You’ll know they’re ready when a skewer or fork easily pierces them. Once cooked, turn off the heat.
Step 2
While the sweet potatoes are still warm, peel them and place them in a bowl. Mash them thoroughly with a fork or a masher until smooth. It’s important to have a lump-free consistency. Add 150g of glutinous rice flour and 3 tablespoons of hot water. Mix with a spatula or your hands until a cohesive dough forms. It might seem crumbly at first, but as you knead, it will become wonderfully chewy.
Step 3
Take about half a tablespoon of the dough and roll it into small, round ball shapes. For an extra delightful twist, especially if making them for kids, you can insert a small piece of cheese into the center of each ball before sealing it. This adds a wonderful cheesy surprise to the sweet potato goodness!
Step 4
Bring a pot of water to a rolling boil. Carefully drop the sweet potato balls into the boiling water. Cook them over medium-high heat for about 3-5 minutes, or until they float to the surface. This indicates that they are cooked through.
Step 5
Once the dango float, carefully scoop them out with a slotted spoon and immediately rinse them under cold running water several times. This step helps to firm up the dango, making them extra chewy and preventing them from sticking together. After draining them lightly, thread them onto skewers, about 2-3 dango per skewer, for a beautiful presentation.
Step 6
Now, let’s make the delicious glaze. In a small saucepan, combine 1 Tbsp soy sauce, 2 Tbsp water, 2 Tbsp brown sugar, 2 Tbsp mirin, and 1/2 Tbsp cornstarch. Place the saucepan over low heat. Stir continuously with a spatula until the sugar dissolves and the sauce thickens to a glossy consistency. Be careful not to let it boil too vigorously or burn.
Step 7
Finally, drizzle the glossy, homemade glaze generously over the skewered sweet potato dango. Your delicious Sweet Potato Dango is now ready to be enjoyed! They taste best when served warm.
