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Tsukimi Dango

Name: Tsukimi Dango
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 15
Ingredients: 1⅓ cup dangoko (Japanese rice dumpling flour) (plus more, just in case; if you can‘t find dangoko, see the Notes section below for how to substitute); ⅔ cup water; 1 slice kabocha squash (you will need 2 tsp mashed kabocha)

Prep Time

30m

Cook Time

30m

Total Time

This traditional Japanese recipe for Tsukimi Dango features chewy rice dumplings served with a sweetened kabocha squash topping. Simple and comforting, these dumplings are made with dangoko flour and water, then topped with mashed kabocha for a delicious and satisfying treat. Perfect for celebrating the autumn moon-viewing festival.

Dango

Wagashi

justonecookbook.com

Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 15)

Scale

1⅓ cup dangoko (Japanese rice dumpling flour) (plus more, just in case; if you can‘t find dangoko, see the Notes section below for how to substitute)

⅔ cup water

1 slice kabocha squash (you will need 2 tsp mashed kabocha)

Steps

View steps on justonecookbook.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

35kcal

1%
Fat

0g

0%
Saturated Fat

0g

0%
Carbohydrates

7g

0%
Fiber

0g

0%
Sugar

0g

0%
Protein

0g

0%
Cholesterol

0mg

0%
Sodium

1mg

0%

Percent Daily Values are based on a 2,000 calorie diet.

Tsukimi Dango

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts