Dango with vanilla sauce
Composition / ingredients
1
servings:
Step-by-step preparation
Step 1:
Pour water into rice flour and knead a steep dough that resembles plasticine in consistency.
Step 2:
Roll balls slightly smaller than a walnut.
Step 3:
Lower the dangos into boiling sweetened water, stirring, wait for them to pop up and cook for another 3 minutes.
Step 4:
Take out the cooked balls and carefully thread them on skewers or toothpicks.
Step 5:
For the sauce, combine sugar, concentrated milk and vanilla, and heat over low heat until thickened.
Step 6:
Pour the sauce over the dango and serve.
I don't really like the classic dango sauce, so I made my own version, but in fact you can use any sweet sauce, even condensed milk.
Dango can be served cold, then the dough is more dense and viscous.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Concentrated milk - 138 kcal/100g
- Rice flour - 356 kcal/100g
