Follow these steps for perfect results
Mochiko
Sugar
Baking Powder
Coconut Milk
thawed completely
Vanilla
Water
Potato Starch
Food Coloring
approximately
In a large bowl, mix together the mochiko, sugar, and baking powder until well combined.
Gradually add the coconut milk and water to the dry ingredients, mixing continuously to avoid lumps.
Continue mixing until the batter is smooth.
Add the vanilla extract and food coloring to the batter and mix until evenly distributed.
Grease a 9x13-inch aluminum pan with Crisco shortening.
Pour the batter into the prepared pan.
Cover the pan tightly with aluminum foil.
Bake in a preheated oven at 350°F (175°C) for 1 hour.
Remove the pan from the oven and let the dango cool completely.
Once cooled, cut the dango into individual pieces.
Roll each piece of dango in potato starch to prevent sticking.
Expert advice for the best results
Ensure coconut milk is fully thawed to prevent lumps.
Use Crisco shortening instead of oil for best results.
Cool completely before cutting for cleaner slices.
Dust generously with potato starch to prevent sticking.
Everything you need to know before you start
10 minutes
Can be made a day ahead and stored in the refrigerator.
Arrange the dango on a plate and sprinkle with extra potato starch. Garnish with fresh fruit or a drizzle of chocolate sauce.
Serve chilled or at room temperature.
Pairs well with green tea.
The subtle bitterness of green tea complements the sweetness of the dango.
Discover the story behind this recipe
Traditionally eaten during festivals and celebrations.
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