A delicious traditional Japanese sweet called "dango".

Japanese dango (sweet glutinous rice balls)

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Serves: 3
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  • 100g glutinous rice flour
  • 100g tofu (silken or firm)
  • 3tbsp sugar
  • 1/2tbsp green tea powder (maccha powder)
  • water
  • wooden skewers


  1. This particular dango will have two flavours, plain and green tea.
  2. 1) Place 50g of glutinous rice flour in two separate bowls. Add 1.5tbsp of sugar into each bowl and mix. In one of the bowls, add 1/2tbsp of green tea powder and mix. (You can add more or less green tea powder, depending on your choice).
  3. 2) Add 50g of tofu into each bowl, breaking and mixing the tofu with the flour. Add a small amount of water into each bowl until it becomes a nice dough (it should be the texture of playdough - if it's too runny, add more glutinous rice flour).
  4. 3) Once you've prepared the doughs, make small round balls by rolling them in your hand in a circular motion. Each dough should make roughly 10-15 small balls.
  5. 4) Boil the dango balls in water for approximately 3-5 minutes. You will know when the dango is cooked, as the ball will rise up to the surface and float when it's ready.
  6. 5) Once the dangos are cooked, place them immediately in ice-cold water to cool. After cooling, drain the water.
  7. 6) Place dangos on the skewer, alternating the two flavours as you go. You can place as many or as little dango as you like on each skewer.
  8. 7) Serve immediately, or place in the fridge to keep it cool as a nice dessert or snack! :)
  9. There's many other dango flavours you can try - if you can get peanut powder or sesame powder from your local asian grocery store, try coating the plain dango in this powder to give it a nice taste!


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