Mochiko Dango Recipe - Sweet Japanese Dumplings Made Simple

To begin making Mochiko Dango steps - honeyed Japanese Dumplings, combine rice dusting seasoning and powdered sweetener and sift them together.

Keep aside.heat to boiling point aqua in a cooking vessel with ghee/clarified dairy spread.Remove aqua from bring to temperature and now gently start adding rice dusting seasoning incorporate into the aqua.Keep stirring with a wooden spatula.

Break lumps if formed.swirl around the rice dusting seasoning mixture till it thickens to form a seamless flour base.

Set aside to cool.Divide the flour base into two parts.

empty in pink color or any other color of your choice to one part of the flour base and massage well.Pinch a lemon sized ball from both white and pink flour base one by one and roll between your palm to make Dango or round ball. bring to temperature a steamer and place the dangos to steam in high flame for 15-20 moments.Once done turn off the bring to temperature and place the dangos on a wire rack to cool.Arrange few Mochiko Dango (honeyed Japanese Dumplings) on a skewer and present as evening snackServe Mochiko Dango as a dessert after Vegetarian Sushi steps or Teriyaki Chicken steps with rice.