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Dango with Red Bean Paste

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Chewy Japanese rice dumplings skewered, lightly grilled for a smoky flavor, and topped with sweet red bean paste for a traditional and comforting treat.

Ingredients

6 bamboo skewers

1/3 cup (100 g) red bean paste

If using Dangoko: 7 oz (200 g) Dangoko (glutinous rice flour)

2/3 cup (150 g) warm water

If using Joshinko & Shiratamako: 3.5 oz (100 g) Joshinko (rice flour)

3.5 oz (100 g) Shiratamako (glutinous rice flour)

2/3 cup (150 ml) warm water

Instructions

  1. Soak bamboo skewers in water to prevent burning.
  2. In a bowl, mix the flour with 1/2 cup (120 ml) warm water using chopsticks until clumpy. Gradually add the rest of the water and knead into a smooth dough, adjusting water as needed.
  3. Divide dough into 20 g portions and roll into 1-inch balls, about 18–19 total.
  4. Bring a large pot of water to boil, add balls, and cook until they float. Transfer to cold water to stop cooking.
  5. Drain and place on a lightly wet tray to prevent sticking.
  6. Skewer three dumplings onto each soaked skewer.
  7. Grill skewers over open flame, in a non-stick pan, or with a blowtorch, lightly greasing to avoid sticking.
  8. Spread 1 tbsp red bean paste over each skewer and serve immediately.

Notes

Eat fresh for best texture, as dango harden when cooled.

Swap red bean paste for sweet soy glaze (mitarashi), sesame paste, or kinako for variety.

Dye dough with matcha or food coloring for festive tri-color dango.

Reheat leftovers by steaming or microwaving with a damp paper towel.

Freeze cooked dumplings (without toppings) and reheat in hot water before serving.

Nutrition

Find it online: https://justsosavory.com/dango-with-red-bean-paste/