Easiest Way to Cook Tasty Matcha Dango with 'Tsubu-an’

Matcha Dango with 'Tsubu-an’. Matcha Dango with 'Tsubu-an' Hiroko Liston Melbourne, Australia My favourite type of Dango is 'Kusa Dango' and they are very green because the dough is made from Rice flour and young le. more Matcha Dango with 'Tsubu-an' My favourite type of Dango is 'Kusa Dango' and they are very green because the dough is made from Rice flour and young leaves of 'Yomogi' plant. 'Yomogi' used to be growing absolutely everywhere in Japan and my mother and I used to have a walk to collect 'Yomogi' leaves when we made 'Kusa Dango'. Matcha Dango with 'Tsubu-an' My favourite type of Dango is 'Kusa Dango' and they are very green because the dough is made from Rice flour and young leaves of 'Yomogi' plant. 'Yomogi' used to be growing absolutely everywhere in Japan and my mother and I used to have a walk to collect 'Yomogi' leaves to make 'Kusa Dango'. Here is how you achieve it.

One of the things I added was 'Shiratama Dango'. Mix the ingredients together in a pot. Cook over low heat and stir constantly until the sauce thickens to a syrupy consistency. You can have Matcha Dango with 'Tsubu-an’ using 5 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Matcha Dango with 'Tsubu-an’

1. It's 2 cups of Glutinous Rice Flour.
2. It's 1 cup of Rice Flour.
3. You need 1-2 tablespoons of Matcha Powder.
4. It's 1 of & 1/2 cup Warm Water *approximately.
5. You need of ‘Tsubu-an’ (Sweet ‘Azuki’ Red Bean Paste) *see my ‘Tsubu-an’ recipe.

Finally, brush the mitarashi sauce onto the dango and top it off with anko. Make the shaved ice and serve in a bowl (rice bowl is OK). Drizzle with some Matcha syrup, garnish with Tsubu-an and Shiratama Dango, then top with an ice cream of your choice OR condensed milk if you like. Dango: Rice dumplings which are often skewered three at a time.

Matcha Dango with 'Tsubu-an’ step by step

1. Mix Flour and Matcha Powder, add warn water gradually, mix and knead to achieve the firmness of dough is same as firmness of your earlobe. (*This is traditionally taught.) It should be a bit dry to the touch. Make about 2cm balls..
   
2. Cook the dumplings in rapidly boiling water. When the dumplings are floating, cook a few more minutes, then drain and place them in icy cold water to cool..
3. Put the dumplings on skewers, 4 per skewer. Place plenty of ‘Tsubu-an’ on the dumplings..

Dango can be topped with many things, often sweet and sometimes savory, but a long-standing popular topping is anko. The anko adds just the right amount of sweetness and flavor to the chewy dango, creating a traditional Japanese dessert with a delightful texture and flavor. For this Japanese style sweets , each tea is made to order and is served with homemade shriatama (rice-flour dumpling) and tsubu-an (coarse sweet red bean paste). Matcha Dango with 'Tsubu-an' My favourite type of Dango is 'Kusa Dango' and they are very green because the dough is made from Rice flour and young leaves of 'Yomogi' plant. 'Yomogi' used to be growing absolutely everywhere in Japan and my mother and I used to have a walk to collect 'Yomogi' leaves when we made 'Kusa Dango Making Sweet Red Bean Paste (Anko) from scratch is easier than you think. You only need azuki beans, sugar, water, and salt!