4 Serves
40 Mins
3 g
40 g
1 g
In a large mixing bowl, combine the glutinous rice flour and sugar. Gradually add water while mixing until a smooth, pliable dough forms.
Ingredients, vitamins, and health benefits
Glutinous Rice Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
0 µg / 400 µgCalcium
27 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
2 mg / 1,250 mgPotassium
3 mg / 4,700 mgSodium
10 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Divide the dough into small, equal-sized portions and roll them into smooth balls using your hands.
Bring a large pot of water to a boil. Carefully drop the dough balls into the boiling water and cook until they float to the surface, then continue boiling for an additional 2 minutes.
Remove the cooked dango using a slotted spoon and immediately transfer them to a bowl of cold water to stop the cooking process.
Drain the dango and serve them warm, optionally threaded onto skewers.
Sugar
Water
Vitamin E
0 mg / 15 mgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
0 µg / 400 µgCalcium
27 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
2 mg / 1,250 mgPotassium
3 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g40
g25
g
Japanese
JapaneseZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g