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Dango is a Japanese sweet dumpling made from rice flour called mochi. It's sweet, doughy, and it also happens to be very similar to Kozhukattai, a South Indian rice flour dumpling usually filled with sweet or savory fillings. This recipe unites the two into one. When you bite into it, it’s very soft, and you get a nutty whiff of the roasted soy flour. The stretchy dango is interspersed with the crunchy sweet coconut filling, making for a very interesting mouthful. You really can’t stop with one!
Coconut Kinako Dango: Indian and Japanese Rice Dumpling Fusion [Vegan]
Ingredients
- 1/4 cup jaggery, grated
- 1/4 cup grated fresh coconut
- 1 cup glutinous rice flour/dango powder
- 1/2 cup, plus 1 tablespoon water
- A pinch of salt
- 1/3 cup kinako/roasted soy flour
- 2 tablespoons sugar
- Water, to boil the dango and cool it
Preparation
To Make the Coconut Filling:
- In a small pan, combine the jaggery and coconut. Keep stirring until the jaggery dissolves and all the liquid evaporates. Remove from heat and let cool completely.
To Make the Dango Dough:
- Mix together the glutinous rice flour, a pinch of salt, and water until it comes together into a dough.
To Fill the Dango:
- Take a small piece of the dough, make a ball, flatten it, and place a small amount of filling in it. Seal the edges and roll into a ball again. Repeat with the remaining dough and filling.
- In the meantime, put a large pot of water to boil. Take another bowl of cool water and set it aside to blanch the cooked dango in.
To Make the Dango:
- Drop the filled dango balls into the boiling water, cover, and cook until the dango balls rise to the surface.
- Drain with a slotted spoon and blanch into the bowl of cool water.
To Assemble:
- In a medium bowl, mix together the kinako powder and sugar. Drain the cool dango balls and drop into the kinako mix and toss to coat completely.
- Serve immediately. Reheats pretty well in the microwave.
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