The Japanese celebrate the mid-autumn festival by displaying Tuskimi Dango, white plain rice dumplings in the pyramid arrangement. It's very easy to put together so you can celebrate this festival with us!

Tsukimi Dango

INGREDIENTS

• 100 g Dangoko (Japanese rice dumpling flour) (3 ½ oz; See Notes)
• 140-150 ml water (roughly ⅔ cup)
• 1 slice kabocha (squash/pumpkin) (you will need 2 tsp mashed kabocha)
• Additional Dangoko (for making the dough firmer)

INSTRUCTIONS

1. Gather all the ingredients. Bring a big pot of water to boil on low heat (See Step 8).

   

To Prepare Kabocha Squash

1. Steam a thin slice of Kabocha squash for 13-15 minutes (depending on thickness, cooking time varies). Kabocha is very hard to cut, so see my tutorial on How to Cut Kabocha Squash.

2. When a skewer can go through, it’s done. Transfer to a plate or tray. With a spoon, scrape off the flesh. You will need 2 tsp mashed kabocha and set aside.

To Make Dango

1. Add dangoko in a bowl. Stir in water a little bit a time while mixing with chopsticks. Please note: it is possible that you may need less or more water depending on where you live. I live in a dry climate, so I may use more water than you. The dangoko starts to stick together and eventually it becomes clumps.

2. Using your hand, combine into one ball. Knead until the dough becomes smooth. The texture is like squeezing an "earlobe" (that’s how we describe the tenderness for this type of mochi in Japanese).

3. Make the dough into a ball. Divide the dough into 8 equal pieces. Then divide each piece into 2 balls. Each ball should be 20 grams. You may have some extra dough, but that’s okay.

4. To make 2 yellow balls, prepare 30 gram of dough and mix in 2 tsp mashed kabocha.

5. Combine the kabocha and dough really well. Depending on kabocha, it may contain more moisture. If the dough gets too wet, mix in more Dangoko so the dough will be firmer and easy to make into a ball. If the yellow color is not strong, you can add more mashed kabocha, but you also need to add in more flour to firm up.

6. You will need 40 grams of yellow dough, and divide into two 20 gram yellow balls, just like the rest of white balls.

7. Shape into a nice smooth round ball. If the dough is cracking or has some wrinkle, tap your finger in water and apply the small amount of water on the cracked area to smooth out. I have 15 white balls and 2 yellow balls.

8. Once the water in the pot is boiling, gently drop in each ball into the pot with a continuous motion. We want to cook them all at once, but also keeping them in good shapes. Stir the balls occasionally so they don’t stick on the bottom of the pot.

9. Dango will stay on the bottom first but once they are cooked, they will float. Then cook an additional 1-2 minute. Transfer them into iced water.

10. Once the dango is cooled, drain well and transfer to a tray (if you wet the tray, the dumplings won’t stick).

11. In the boiling water, add the yellow balls. Once floating, transfer to iced water to let cool. Drain and transfer to the tray.

To Arrange Tsukimi Dango

1. Place 15 dango into a pyramid shape on a plate or tray. From bottom to top, you put 9, 4, and 2 balls.

To Eat Tsukimi Dango

1. After displaying Tsukimi Dango for hours or a day, the dumplings may have become hard to eat. Then you can cut and toast it in the oven toaster or frying pan. Then coat the dango with sweet soy glaze (mitarashi sauce) following this recipe.

RECIPE NOTES

Dangoko : If you can’t find Dangoko, you can make dango with combining Joshinko  and Shiratamako (白玉粉) and follow the same instructions above.

 

• 100 g Joshinko (Japanese rice flour) (3 ½ oz)
• 100 g Shiratamako (glutinous rice flour/sweet rice flour) (3 ½ oz)
• 150-160 ml warm water (roughly ⅔ cup) (Joshinko requires warm water)

 

To keep the Dango tender for a longer time: Adding sugar in the dango will help them stay softer. The recommended amount of sugar is 20% of flour’s weight (which is 40 grams). If you reduce the amount, it might not be as effective.

https://www.justonecookbook.com/tsukimi-dango/