Sweet potato dango is a chewy Japanese-inspired treat made from garnet sweet potato and glutinous rice flour. These soft, bite-sized balls are boiled, skewered and drizzled with a rich soy-sugar glaze. Perfect as a snack or dessert, they offer a delightful balance of sweet and savory flavors in every bite.
Try this recipe from W Table.
Main ingredients:
- 160g jewel sweet potato
- 150g glutinous rice flour
- 2 pinches salt
- 3 to 4 tablespoons hot water
Sauce ingredients:
- 1/2 tablespoon soy sauce
- 4 tablespoons water
- 3 tablespoons dark brown sugar
- 1 teaspoon starch
Instructions:
Cut the sweet potato into 3 to 4 pieces to make it easier to cook.
Put the sweet potato and 1 liter of water into a pot, cover, and cook for 20 minutes.
Once cooked, peel and mash the sweet potato.
In a bowl, mix the glutinous rice flour, sweet potato, salt and hot water to make a dough.
Take about 20g of dough and roll it into a ball.
Bring 1.5 liters of water to boil in a pot. Add the dough balls into the boiling water and cook at high heat (around level 9 for induction stoves) for 4 minutes and 30 seconds, then remove them and cool them in cold water.
In a pan, combine the sauce ingredients and stir well while simmering at a medium heat (level 5) for 2 minutes and 30 seconds.
Skewer three dango balls on each stick, drizzle with sauce, and enjoy.
