Recipes - Japanese

Tsukimi Dango (Moon-viewing Dumplings)
Tsukimi-Dango


In Japan, Mid-Autumn Festival is known as Tsukimi, which literally means to ‘moon watch’ .Among the many delicacies made traditionally in celebration of this festival is the Tsukimi dango, or moon-viewing dumplings. These dumplings are thought to bring happiness, good health and as an offering not only for the moon’s beauty, but as an expression of gratitude for the autumn harvest.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Steam
Cuisine: Japanese









Ingredients:

200g joshinko (non-glutinous rice flour)
150ml warm water




Steps:
  1. Knead the rice flour while adding warm. The more you knead the dough, the chewier the dango will turn out to be.
  2. Prepare and heat a bamboo steamer. Tear dough into several pieces, and place in steamer to steam on high for 20 mins until the dough centers are warm. Remove from steamer and allow to cool until temperature of dough is cool enough to handle.
  3. Combine the pieces and knead until dough is springy and glossy. If the dough gets hard, add some water while kneading.
  4. Divide the dough and roll into balls of 3-4cm in diameter.
  5. Line a bamboo steamer with parchment paper to avoid the dango from sticking to the base of the steamer. Steam on high for 15 mins. Remove dango from heat, and set aside to cool. They will become glossy when cool.
  6. To serve, arrange and stack dango to form a pyramid – as offering to the moon.

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Tsukimi Dango (Moon-viewing Dumplings)

Tsukimi Dango (Moon-viewing Dumplings)

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In Japan, Mid-Autumn Festival is known as Tsukimi, which literally means to ‘moon watch’ .Among the many delicacies made traditionally in celebration of this festival is the Tsukimi dango, or moon-viewing dumplings. These dumplings are thought to bring happiness, good health and as an offering not only for the moon’s beauty, but as an expression of gratitude for the autumn harvest.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Steam
Cuisine: Japanese
Ingredients

200g joshinko (non-glutinous rice flour)
150ml warm water

Instructions
  1. Knead the rice flour while adding warm. The more you knead the dough, the chewier the dango will turn out to be.
  2. Prepare and heat a bamboo steamer. Tear dough into several pieces, and place in steamer to steam on high for 20 mins until the dough centers are warm. Remove from steamer and allow to cool until temperature of dough is cool enough to handle.
  3. Combine the pieces and knead until dough is springy and glossy. If the dough gets hard, add some water while kneading.
  4. Divide the dough and roll into balls of 3-4cm in diameter.
  5. Line a bamboo steamer with parchment paper to avoid the dango from sticking to the base of the steamer. Steam on high for 15 mins. Remove dango from heat, and set aside to cool. They will become glossy when cool.
  6. To serve, arrange and stack dango to form a pyramid – as offering to the moon.

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