Steamed and Delicious Basic White Dango - flour

Method

• Put joshinko flour in a bowl, pour boiling water in one go and mix with a rice spatula.
• When the dough has slightly cool down, knead with your hands.
• The best softness is to make it soft as an earlobe.
• Roll out Step 1 into a rod like shape and cut it into 20 pieces while wetting the knife after each cutting.
• With moisten hands form into balls.
• It will be difficult to shape the pieces round if you use too much water.
• Line the steamer filled with boiling water with wet kitchen towel ( a big one ).
• Line the dango in the steamer leaving some space in between each other.
• Cover the dango loosely with the kitchen towel.
• Cover the steamer with a lid and steam on high for 10 minutes.
• After steaming, quickly fan the dango with a fan to let them become shiny.
• Wet your hands while lining them leaving space in between, and let them cool down.
• Enjoy the white dango dumplings with soy sauce-based topping, anko or kinako.
• The picture shows green soy beans kinako with sugar from Yokohama Gumyouji shrine.
• When making mitarashi-dango, divide the dango dough into 16 pieces.
• I made the dango for the autumnal equinox and offered them to our ancestors.