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Easy Homemade Dango – Best Chewy Mochi Skewers

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These easy homemade dango are soft, chewy mochi skewers with a sweet soy glaze. Ready in under 30 minutes with simple ingredients, they are a fun and rewarding dessert or snack.

Ingredients

Scale
  • 1 cup (120g) glutinous rice flour (mochiko)
  • 1/2 cup (120ml) water
  • 2 tablespoons (25g) sugar
  • Cornstarch or potato starch (for dusting)
  • 2 tablespoons soy sauce
  • 3 tablespoons (38g) sugar
  • 1 tablespoon mirin
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Instructions

  1. In a medium mixing bowl, combine 1 cup (120g) glutinous rice flour and 2 tablespoons (25g) sugar. Slowly pour in 1/2 cup (120ml) water while mixing with a wooden spoon until a shaggy dough forms. Knead with your hands for about 2 minutes until smooth and pliable.
  2. Lightly dust your hands with cornstarch or potato starch. Pinch off small pieces of dough and roll into balls about the size of a cherry tomato (15-18 balls). Place on a starch-dusted plate.
  3. Fill a medium saucepan with water and bring to a gentle boil. Drop the dango balls into the water in batches if needed. They will sink initially.
  4. After 2-3 minutes, the dango will float. Let them cook for another 1-2 minutes until puffed and cooked through.
  5. Prepare a bowl of ice water. Use a slotted spoon to transfer the cooked dango into the ice water for 30 seconds to stop cooking and set the texture.
  6. Remove dango from ice water and drain on a clean towel. Thread 3-4 balls onto each bamboo skewer.
  7. In a small saucepan, combine 2 tablespoons soy sauce, 3 tablespoons sugar, and 1 tablespoon mirin. Heat over medium, stirring until sugar dissolves and mixture simmers. Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry, then whisk into the simmering sauce. Cook for 30 seconds until thickened and glossy.
  8. Brush or dip each skewer into the glaze to coat evenly. Serve immediately.

Notes

Dango are best eaten within an hour of making. For a toasted flavor, pan-fry skewers in a dry non-stick pan for 1-2 minutes per side before glazing. The ice bath is essential for the chewy texture. If the glaze thickens too much, whisk in a teaspoon of warm water.

Nutrition

Keywords: dango, mochi skewers, Japanese dessert, chewy mochi, sweet soy glaze, mitarashi dango, glutinous rice flour, easy dango recipe

Find it online: https://bouncybowl.com/easy-homemade-dango-best-chewy-mochi-skewers/