Dango with Red Bean Paste

This Dango with Red Bean Paste is a classic Japanese sweet that I love for its chewy texture and delicate balance of flavors. The soft rice dumplings pair beautifully with the sweet, earthy red bean paste, and grilling the skewered dango adds a hint of smokiness that makes them even more delicious.

Why You’ll Love This Recipe

I like this recipe because it gives me options to make dango using either Dangoko or a mix of Joshinko and Shiratamako, so I can work with whatever flour I have on hand. I also enjoy the simple preparation process, which turns basic rice flour into chewy dumplings. Serving them with red bean paste makes the treat both traditional and comforting, perfect for tea time or a light dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 bamboo skewers
1/3 cup (100 gr) red bean paste

If you are using Dangoko
7 oz (200 gr) Dangoko (glutinous rice flour)
2/3 cup (150 gr) warm water

If you are using Joshinko & Shiratamako
3.5 oz (100 gr) Joshinko (rice flour)
3.5 oz (100 gr) Shiratamako (glutinous rice flour)
2/3 cup (150 ml) warm water

Directions

1. I soak the bamboo skewers in water to prevent them from burning later.
2. In a large bowl, I mix the flour with 1/2 cup (120 ml) warm water using chopsticks until it clumps. Then I gradually add the remaining water, kneading the dough with my hand until it forms a smooth ball. I adjust the water as needed.
3. I divide the dough into 20-gram pieces and roll them into small balls, about 1 inch in diameter. This gives me about 18–19 balls.
4. In a large pot, I boil water and add the balls. Once they float to the surface, I scoop them out and place them in a cold water bath to stop the cooking process.
5. After they cool, I drain them well and transfer them to a lightly wet tray to prevent sticking.
6. I skewer three dumplings onto each soaked skewer and set them aside.
7. I grill the skewers directly over the stovetop flame, or sometimes in a non-stick pan, on a grill, or with a blowtorch. I lightly grease the surface to keep the dango from sticking.
8. I spread a tablespoon of red bean paste on top of each skewer, repeat with the rest, and serve them immediately.

Servings and Timing

This recipe makes about 6 skewers (18–19 dumplings in total). It takes around 20 minutes to prepare, 10 minutes to cook, and a few extra minutes for grilling, so the dish is ready in about 35 minutes.

Variations

Sometimes I swap the red bean paste with sweet soy sauce glaze (mitarashi) for a different but equally traditional flavor. I also like adding sesame paste or kinako (roasted soybean flour) for variety. For a colorful twist, I dye part of the dough with matcha or food coloring to make festive tri-color dango.

Storage/Reheating

I prefer eating dango fresh since they harden as they sit. If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I lightly steam or microwave them with a damp paper towel to restore softness before adding the topping again.

FAQs

Can I make dango without grilling?

Yes, I sometimes skip grilling and just serve the boiled dumplings with toppings.

What’s the difference between Dangoko and Joshinko/Shiratamako?

Dangoko is a blend made for dango, while Joshinko and Shiratamako are separate rice flours that, when combined, give a similar chewy texture.

How do I know the dumplings are cooked?

I wait until they float to the top of the boiling water, which means they’re done.

Can I prepare dango ahead of time?

Yes, I make the dumplings ahead and grill them just before serving for the best texture.

Why did my dango turn hard?

They can harden if left too long—reheating with steam or a damp cloth in the microwave softens them.

Can I freeze dango?

Yes, I freeze the cooked dumplings (without toppings) and thaw them in hot water before grilling.

Can I use store-bought red bean paste?

Yes, I often use ready-made red bean paste when I want to save time.

How many dango go on one skewer?

Traditionally, I skewer three dumplings, but sometimes I do four for a bigger serving.

Can I make sweet and savory versions at the same time?

Yes, I often divide the batch and top half with red bean paste and the other half with soy glaze.

Do I need to use bamboo skewers?

No, I can serve them without skewers, but I like the presentation and tradition of using bamboo.

Conclusion

This Dango with Red Bean Paste is one of my favorite traditional Japanese sweets because it’s chewy, sweet, and satisfying. I love the contrast between the smoky grilled dumplings and the smooth red bean paste. Whether I serve it as a snack with tea or as a light dessert, it always feels special and comforting.

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