Kushi-dango (skewered Sweet Dumplings)

"This is a Japanese recipe consisting of sweet dumplings on skewers. These are widely enjoyed in Japan and by...ME..hehe. You often see anime characters munching on these yummies.I have edited thsi recipe, noting that glutinous rice flour is used."
 
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photo by mrscookinqueen photo by mrscookinqueen
photo by mrscookinqueen
photo by mrscookinqueen photo by mrscookinqueen
photo by mrscookinqueen photo by mrscookinqueen
photo by baka3rabbit photo by baka3rabbit
photo by calla_s photo by calla_s
Ready In:
55mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Put rice flour in a bowl and add warm water.
  • Knead the dough well.
  • Make small round dumplings.
  • Place the dumplings in a steamer and steam them on high heat for 10 minute
  • Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)
  • Mix water, sugar, and soysauce in a pan and put it on medium heat.
  • Mix the water and potatostarch in a cup and set aside.
  • When the sauce boils, add the starch mixture and mix quickly.
  • Slightly grill the skewered dumplings and brush the sauce over them.

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Reviews

  1. mrscookinqueen
    i give 4 stars for this recipe but only because the recipe needs some quirking. Most need more flour to get the dough to be the correct consistancy, i added about 1/3 cup more flour. I used mochiko glutenous rice flour...the sauce was perfect but there was excess sauce remaining. i got about 16 dumplings from this recipe but i could have gotten more had i known they expand during steaming i would have made them smaller. It would be helpful if the recipe stated how to steam these for people who are steaming ignorant such as myself but i figured it out:-) and i had to steam mine for about 17 minutes to get them to be just right...i also cooled mine immeadiatly under very cold water...anwyays my final product was yummy kushi dango dumpling goodness...the japanese equivalent of a caramel apple :-) i grew up in japan until i was 18 and this recipe turned out just like the dango dumplings i remember eating at street festivals such as Nebuta,cherry blossom and tanabata! they really hit on point to home! bomb diggity is my final rating!!! must taste these~!
     
  2. FDADELKARIM
    After reading the other reviews I decided to double the flour & use 1 cup of water. This seemed to work just fine. I got about 36 dumplings out of the mixture. I used the listed amounts for the sauce & it was plenty. My son brought the final product to his Japanese class.
     
  3. po-par
    The amount of water was a little bit over with me too (didn't use it all), but the dumplings were still pretty awesome! I'll try to add some coconut instead of that much flour, so it gets a little lighter next time. Considering also some fruit for the sauce - lychee may work fine with the soy sauce taste. Easy recipe with great result, thank you BirdyBaker!
     
  4. baka3rabbit
    As nasseh advised I too added more flour. The dango were easy to mold but came out really sticky after steaming. I got 5 skewers of dango 3 each. Personally since I've never tasted dango I thought they would of been more chewy like jelly, but overall it tasted good.
     
  5. jknels9
    I only made the sauce part and used it on pre-made Korean race cakes for a quicker version. For such a simple recipe, this sauce is great and tastes authentic. My husband likes them too, and requested that I pack these in his lunch! I used to eat kushi dango all the time in high school and this is the first time I've tried a home version. Thanks for this!
     
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Tweaks

  1. po-par
    The amount of water was a little bit over with me too (didn't use it all), but the dumplings were still pretty awesome! I'll try to add some coconut instead of that much flour, so it gets a little lighter next time. Considering also some fruit for the sauce - lychee may work fine with the soy sauce taste. Easy recipe with great result, thank you BirdyBaker!
     

RECIPE SUBMITTED BY

Hi Everyone! I have just changed my image here on 'zaar. The big bird in the pic is none other than me, BirdyBaker. It was from Halloween 04. I made the costume myself and it was so much fun!. I am a highschool student and I love photography,painting crafts and everything else artistic. I LOVE to write, anything, from essays to fiction to poetry. It's so much fun! I also am very interested in Asian culture and want to work in Japan someday. I have a passion for cooking and try to cook as much as I can, trying to make a different dish each time. I am just crazy over my 3 birds, George Arthur, Bailey and Jazzy, hence the name "BirdyBaker"...lol
 
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