Kinoko or Black sesame Dango

By • April 3, 2016 0 Comments

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Author Notes: I am obsessed with mochi, and anything made with glutinous rice. How do you describe that delightfully gooey chewy bouncy squishy texture?
Here is a dango recipe that showcases my love for mochi . Dango is a japanese sweet made from mochiko, related to kochi. The tofu keeps the dango moist while maintaining it's structure and giving it a delightful chewy, gooey, squishy texture. You will love the nutty, fragrant kinako coating and the beautiful, deep, mysterious black sesame coating. This is a simple yet elegant afternoon tea, especially with some matcha tea.
Cindy Wei


Makes 9 skewers (3 dango per skewer)

For the dango dumplings

  • 100 grams Shiratamako, Sweet Rice Flour/ Glutinous white rice flour
  • 100 grams Silken Tofu (Soft)
  • A sprinkle of Water (To adjust moisture content of dough)

For the toppings

  • 2 tablespoons Kinako - Soybean Flour
  • 1 tablespoon Unrefined Sugar, such as raw sugar, brown sugar or golden castor sugar (preferably)
  • 2 tablespoons Black sesame seeds, toasted and ground in a mortar and pestle
  • 1 tablespoon Unrefined Sugar, such as raw sugar, brown sugar or golden castor sugar (preferably)
  • pinches sea salt
  • 10 Small wood/bamboo skewers
  1. Combine sweet rice flour and tofu in a medium sized bowl to form a dough ball. Our aim is to created a smooth and squishy dough that is firm enough to be rolled into little balls and be boiled. Adjust moisture/dryness as nesacerry. This may mean you may have to knead in extra sweet rice flour if the dough is too wet or more water/tofu if the dough is too dry.
  2. Knead dough a few times until it forms a smooth, round ball. Roll ball into a log and pinch pieces of dango dough off the log and roll into small dumplings, the size of a cherry. To make rolling easier, dust your hands with rice flour to prevent them from sticking to the dough.
  3. While you are rolling the dough into balls, bring a pot of water to a boil. Prepare a bowl filled with ice water.
  4. Time to cook dango! Drop your dango into the pot boiling of water. Once dango floats to the top, cook for 1-2 minutes more, then scoop your dango out and transfer them to the bowl of ice water to cool.
  5. Combine kinako, sugar and a tiny pinch of salt in a small, rimmed plate. Combine ground black sesame seeds, sugar and a pinch of tiny salt in a small, rimmed plate.
  6. Once dango is relatively cool, remove from water bath. Skewer dango onto skewers in threes. Now, roll dango in the black sesame or kinako.
  7. For a special dango not pictured, combine 1 tbs soy sauce and 1-2 tsp sugar in a small bowl. Crisp dango skewer up in a frying pan on both sides with a bite of oil and brush soy sauce mixture onto dango. Once dango is slightly caramelised, remove, and eat warm, wrapped in nori seaweed.

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