Servings: 1
Tsukimi Dango (Moon Viewing Dumplings) 月見団子
Make your own homemade Tsukimi Dango (moon-viewing dumplings) to celebrate the autumn harvest moon!
Ingredients
- 150 g Dangoko *1
- 1 tbsp sugar
- 120 ml water
Instructions
- Place the dangoko and sugar in a mixing bowl. Gradually add the water while mixing with your hands until a smooth dough forms. It should feel soft and pliable (like an earlobe)
- Divide the dough into 15 equal portions. Roll each piece between your palms into a smooth ball, about 2 cm (0.8 inches) in diameter. Keep the remaining dough covered with a damp kitchen towel while shaping to prevent it from drying out.
- Bring a large pot of water to a rolling boil. Carefully add the dango and cook until they rise to the surface. Once they float, continue boiling for 2 to 3 minutes to cook them through.
- Remove the dango with a slotted spoon and immediately transfer them to a bowl of cold or ice water. Leave for a few minutes, then drain well.
- For a traditional Jugoya display, arrange 9 dango (3 × 3) on the bottom, 4 (2 × 2) on the second layer, and 2 on top. Display them on a sanpo (三方), tray, or serving plate.
Notes
*1 If you can't find dangoko:
- 50 g joshinko
- 100 g shiratamako
- 120ml water, added gradually
Nutrition
Calories: 595kcal, Carbohydrates: 132g, Protein: 9g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 6mg, Potassium: 114mg, Fiber: 4g, Sugar: 12g, Calcium: 19mg, Iron: 1mg