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