16 Delicious Dango Recipes Sweet and Savory

Welcome to a world where sweet meets savory in the most delightful way! Dango, those chewy, irresistible Japanese dumplings, are not just a treat but a canvas for creativity. Whether you’re craving something sugary or something with a bit of a kick, our roundup of 16 delicious dango recipes has got you covered. Dive in and discover how easy it is to bring these bite-sized joys into your kitchen!

Hanami Dango

Springtime in Japan brings not only cherry blossoms but also the delightful Hanami Dango, a tri-colored sweet dumpling that’s as much a feast for the eyes as it is for the palate. Soft, chewy, and subtly sweet, these dumplings are traditionally enjoyed during hanami (flower viewing) parties, offering a perfect balance of flavors and textures that celebrate the season.

Ingredients

• 1 cup glutinous rice flour – the key to that signature chewiness.
• 1/4 cup sugar – I find this amount perfectly balances the sweetness without overpowering.
• 1/2 cup warm water – just enough to bring the dough together smoothly.
• 1/2 tsp matcha powder – for that beautiful green hue and a hint of earthiness.
• 1/2 tsp red bean paste – a classic filling that adds depth to the pink dumpling.
• A pinch of salt – to enhance all the flavors.

Instructions

1. In a large mixing bowl, combine the glutinous rice flour and sugar, whisking them together to ensure even distribution.
2. Gradually add the warm water to the dry ingredients, stirring continuously until a soft dough forms. Tip: The dough should be pliable but not sticky; adjust with a bit more flour or water if needed.
3. Divide the dough into three equal parts. Leave one part plain, mix matcha powder into the second, and red bean paste into the third, kneading until the colors are uniform.
4. Roll each portion of dough into small balls, about 1 inch in diameter. Tip: Keep the unused dough covered with a damp cloth to prevent drying out.
5. Bring a pot of water to a boil, then gently drop in the dumplings. Cook until they float to the surface, about 3-4 minutes, indicating they’re done.
6. Immediately transfer the dumplings to a bowl of ice water to cool, which helps maintain their chewy texture. Tip: This step also gives them a nice, glossy finish.

Perfectly tender with a slight bounce, Hanami Dango offers a playful mix of flavors that range from the neutral plain dumpling to the earthy matcha and sweet red bean. Serve them skewered in groups of three to showcase their vibrant colors, making them as much a centerpiece as they are a treat.

Matcha Dango

Nothing quite captures the essence of Japanese confectionery like Matcha Dango, a delightful trio of chewy, sweet rice dumplings that boast a vibrant green hue and a subtly bitter matcha flavor, perfectly balanced with a dusting of kinako or a drizzle of sweet soy glaze.

Ingredients

• 1 cup mochiko (sweet rice flour) – the key to that signature chewiness.
• 1/4 cup sugar – I find this amount perfectly balances the matcha’s bitterness.
• 1 tbsp matcha powder – opt for ceremonial grade for the most vibrant color and flavor.
• 3/4 cup warm water – just hot enough to dissolve the sugar but not cook the flour.
• Kinako (roasted soybean flour) or mitarashi (sweet soy glaze) for serving – my personal favorite is a generous dusting of kinako for a nutty contrast.

Instructions

1. In a large mixing bowl, whisk together the mochiko, sugar, and matcha powder until no lumps remain.
2. Gradually add the warm water to the dry ingredients, stirring with a wooden spoon until a dough begins to form.
3. Knead the dough with your hands for about 5 minutes, or until it becomes smooth and pliable. If the dough feels too dry, add a teaspoon of water at a time until the desired consistency is achieved.
4. Divide the dough into 12 equal pieces and roll each into a smooth ball. For uniform size, I like to weigh each piece to ensure they’re about 20 grams each.
5. Bring a large pot of water to a rolling boil over high heat. Carefully drop the dough balls into the boiling water.
6. Cook the dango for about 5 minutes, or until they float to the surface. Then, let them simmer for an additional 2 minutes to ensure they’re cooked through.
7. Using a slotted spoon, transfer the dango to a bowl of ice water to cool and firm up for about 3 minutes.
8. Drain the dango and skewer them in sets of three on bamboo sticks for the traditional presentation.
9. Serve the dango dusted with kinako or drizzled with mitarashi glaze. For an extra touch, I sometimes lightly toast the kinako to enhance its aroma before dusting.

Delightfully chewy with a delicate balance of sweet and bitter, these Matcha Dango are a testament to the simplicity and elegance of Japanese sweets. Serve them alongside a cup of sencha for an authentic experience, or get creative by incorporating them into a modern dessert platter.

Anko Dango

Nestled within the rich tapestry of Japanese confectionery, Anko Dango offers a delightful interplay of sweet red bean paste and chewy mochi, a treat that’s as pleasing to the palate as it is to the eye.

Ingredients

• 1 cup sweet rice flour (also known as mochiko; the key to that signature chew)
• 1/4 cup sugar (I find this amount perfectly balances the anko’s sweetness)
• 1/3 cup water (room temperature works best for even mixing)
• 1 cup anko (sweet red bean paste; homemade or store-bought, both shine here)
• A pinch of salt (to elevate all the flavors)

Instructions

1. In a medium bowl, whisk together the sweet rice flour, sugar, and salt until well combined.
2. Gradually add water to the dry ingredients, stirring continuously until a dough forms. Tip: The dough should be soft but not sticky; adjust with a bit more flour or water if needed.
3. Divide the dough into 8 equal pieces, rolling each into a smooth ball between your palms.
4. Bring a pot of water to a rolling boil over high heat, then gently add the dough balls. Cook for about 3-4 minutes, or until they float to the surface. Tip: This is your cue they’re perfectly cooked.
5. Using a slotted spoon, transfer the dango to a bowl of ice water to cool for 1 minute, then drain. Tip: This step ensures they retain their delightful chewiness.
6. Pat the dango dry with a clean towel, then skewer them in sets of three or four on bamboo sticks.
7. Generously coat each dango with anko, ensuring every bite is packed with flavor.

Zesty yet subtly sweet, these Anko Dango boast a texture that’s irresistibly soft with a slight bounce. Serve them alongside a cup of green tea for a traditional experience, or get creative by drizzling with a bit of honey for an extra layer of sweetness.

Kinako Dango

Fascinating in its simplicity yet profound in flavor, Kinako Dango offers a delightful glimpse into the world of Japanese sweets, combining the nutty richness of roasted soybean flour with the chewy satisfaction of mochi.

Ingredients

• 1 cup glutinous rice flour (I find the Korean brand works best for that perfect chew)
• 1/4 cup kinako (roasted soybean flour, plus extra for dusting)
• 1/2 cup warm water (just enough to bring the dough together)
• 2 tbsp granulated sugar (for a subtle sweetness that doesn’t overpower)
• A pinch of salt (to balance the flavors)

Instructions

1. In a large mixing bowl, combine the glutinous rice flour, kinako, sugar, and salt, whisking them together to ensure an even distribution.
2. Gradually add the warm water to the dry ingredients, stirring continuously until a shaggy dough forms. Tip: The water should be warm to the touch but not boiling to prevent the dough from becoming too sticky.
3. Knead the dough on a clean, lightly kinako-dusted surface for about 5 minutes, or until it becomes smooth and pliable. Tip: If the dough sticks to your hands, dust them with a bit more kinako instead of flour to maintain the flavor profile.
4. Divide the dough into 8 equal pieces, rolling each into a smooth ball between your palms.
5. Bring a pot of water to a gentle boil over medium heat and carefully add the dough balls. Cook for 3-4 minutes, or until they float to the surface, indicating they’re done. Tip: Avoid overcrowding the pot to ensure even cooking.
6. Using a slotted spoon, transfer the dango to a plate and let them cool slightly before dusting generously with additional kinako.

Authentically satisfying, these Kinako Dango boast a tender, chewy texture with a deeply nutty flavor that’s both comforting and sophisticated. Serve them on bamboo skewers for a traditional touch or alongside a cup of matcha tea for a serene afternoon treat.

Goma Dango

Amidst the bustling culinary scene, Goma Dango stands out as a serene, yet profoundly flavorful Japanese sweet that captivates the palate with its delicate balance of textures and tastes.

Ingredients

• 1 cup glutinous rice flour (for that perfect chewy texture we all love)
• 1/4 cup toasted sesame seeds (I always toast them a bit extra for a deeper aroma)
• 1/2 cup water (room temperature works best to bind the dough smoothly)
• 1/4 cup sugar (I find organic cane sugar adds a nice depth)
• 1 tbsp honey (a drizzle of local honey elevates the sweetness)

Instructions

1. In a medium bowl, combine the glutinous rice flour and sugar, whisking them together to ensure no lumps remain.
2. Gradually add water to the dry ingredients, mixing with a spatula until a dough begins to form. Tip: The dough should be pliable but not sticky; adjust with a bit more flour or water as needed.
3. Divide the dough into 12 equal pieces, rolling each into a smooth ball between your palms. Tip: Lightly dampening your hands prevents sticking.
4. Bring a pot of water to a boil over high heat, then gently add the dough balls. Cook for about 5 minutes, or until they float to the surface, indicating they’re done.
5. While the dango cook, grind the toasted sesame seeds in a mortar and pestle until they’re coarsely crushed, releasing their oils and fragrance.
6. Once the dango are cooked, drain them and immediately roll each in the crushed sesame seeds, ensuring an even coating. Tip: Doing this while the dango are still warm helps the sesame adhere better.

Zesty with a nutty crunch from the sesame, these Goma Dango offer a delightful contrast between the soft, chewy interior and the fragrant, crispy exterior. Serve them on a bamboo skewer for an authentic touch, or alongside a cup of green tea to complement their subtle sweetness.

Strawberry Dango

Elegantly combining the sweetness of summer strawberries with the chewy delight of traditional dango, this Strawberry Dango recipe is a vibrant treat that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup glutinous rice flour – the key to that signature dango chewiness.
• 1/2 cup fresh strawberries, pureed – I find the ripest strawberries yield the best flavor and color.
• 1/4 cup sugar – adjust slightly based on the sweetness of your strawberries.
• 1/4 cup water – room temperature works best to blend smoothly with the flour.
• 1 tbsp cornstarch – for dusting, to prevent sticking.

Instructions

1. In a medium bowl, combine the glutinous rice flour and sugar, whisking to ensure there are no lumps.
2. Gradually add the strawberry puree and water to the dry ingredients, mixing until a dough forms. Tip: The dough should be soft but not sticky; adjust with a bit more flour or water if necessary.
3. Divide the dough into small, equal portions, rolling each into a ball about 1 inch in diameter. Tip: Wetting your hands slightly can prevent the dough from sticking.
4. Bring a pot of water to a boil over high heat, then gently add the dango balls. Cook until they float to the surface, about 3-4 minutes, indicating they’re done.
5. Remove the dango with a slotted spoon and immediately plunge into ice water to cool, which helps maintain their chewy texture. Tip: This step also stops the cooking process, ensuring perfect texture every time.
6. Drain the dango and lightly dust with cornstarch to prevent sticking before serving.

Sweet, with a subtle tang from the strawberries, these dango are irresistibly chewy and perfect served on skewers for a fun, shareable dessert. For an extra touch, drizzle with a bit of condensed milk or serve alongside a cup of green tea to balance the sweetness.

Chocolate Dango

Kneading together tradition and innovation, Chocolate Dango offers a delightful twist on the classic Japanese sweet, blending the chewy texture of mochi with the rich depth of cocoa. Perfect for those who adore a fusion of East meets West in their dessert repertoire.

Ingredients

• 1 cup sweet rice flour (I find Mochiko brand yields the best texture)
• 1/4 cup cocoa powder (Dutch-processed for a deeper chocolate flavor)
• 1/2 cup granulated sugar (adjust slightly if you prefer a less sweet bite)
• 3/4 cup water (room temperature to help the ingredients blend smoothly)
• 1 tsp vanilla extract (a splash adds a lovely aroma)
• A pinch of salt (to balance the sweetness)

Instructions

1. In a medium bowl, whisk together the sweet rice flour, cocoa powder, sugar, and salt until no lumps remain.
2. Gradually add the water and vanilla extract to the dry ingredients, stirring continuously until a smooth, thick batter forms.
3. Cover the bowl with plastic wrap and let the batter rest for 10 minutes to allow the flour to fully absorb the liquid.
4. Divide the batter into 8 equal portions, rolling each into a ball between your palms. (Tip: Lightly wet your hands to prevent sticking.)
5. Bring a pot of water to a boil over medium-high heat, then gently drop the dango balls in. Cook for 3-4 minutes, or until they float to the surface.
6. Using a slotted spoon, transfer the dango to a bowl of ice water to cool for 1 minute, which helps set their chewy texture.
7. Drain the dango and skewer them in sets of three or four for serving. (Tip: For an extra chocolatey experience, drizzle with melted chocolate before serving.)

Mochi lovers will revel in the Chocolate Dango’s tender chewiness, while the cocoa infusion offers a sophisticated bitterness that contrasts beautifully with the inherent sweetness. Serve these skewered delights at your next gathering for a visually striking and conversation-starting dessert.

Yomogi Dango

Kneaded with care and steeped in tradition, Yomogi Dango offers a delightful taste of Japanese confectionery, blending the earthy aroma of mugwort with the sweet, chewy satisfaction of mochi. Perfect for those who cherish the subtle interplay of flavors and textures, this treat is a testament to the beauty of simplicity in dessert.

Ingredients

• 1 cup glutinous rice flour – the key to that signature chewiness.
• 1/4 cup sugar – I find this amount strikes the perfect balance between sweet and subtle.
• 1 tbsp dried mugwort (yomogi) powder – for that distinctive herbal note.
• 3/4 cup water – room temperature works best to evenly hydrate the flour.
• Cornstarch for dusting – a little goes a long way to prevent sticking.

Instructions

1. In a medium bowl, whisk together the glutinous rice flour and sugar to ensure there are no lumps.
2. Gradually add the water to the dry ingredients, mixing continuously until a smooth dough forms. Tip: The dough should be pliable but not sticky; adjust with a bit more flour or water as needed.
3. Knead in the mugwort powder until evenly distributed throughout the dough, achieving a uniform green hue.
4. Divide the dough into 12 equal pieces, rolling each into a ball between your palms. Tip: Lightly dust your hands with cornstarch to prevent sticking.
5. Bring a pot of water to a boil over high heat, then gently drop in the dango balls. Cook for about 3-4 minutes, or until they float to the surface, indicating they’re done.
6. Immediately transfer the cooked dango to a bowl of ice water to cool and firm up for about 2 minutes, then drain well. Tip: This step ensures the perfect chewy texture.
7. Dust the dango lightly with cornstarch before serving to keep them from sticking together.

Just as the first bite reveals the dango’s soft, yielding texture, the subtle bitterness of the mugwort unfolds, offering a sophisticated contrast to the sweetness. Serve these verdant gems on bamboo skewers for an authentic touch, or alongside a cup of matcha to complement their herbal notes.

Zunda Dango

Lusciously vibrant and subtly sweet, Zunda Dango offers a delightful taste of Japanese tradition with its chewy mochi dumplings cloaked in a fresh edamame paste. This dish is a celebration of texture and harmony, perfect for those who appreciate the finer nuances of wagashi (Japanese confectionery).

Ingredients

• 1 cup shelled edamame (fresh or frozen, but I swear by the brightness of fresh)
• 1/4 cup granulated sugar (for that just-right sweetness)
• 1/2 cup water (filtered, to let the edamame shine)
• 1 cup mochiko (sweet rice flour, the secret to that irresistible chew)
• 1/3 cup water (additional, for kneading the dough to perfection)

Instructions

1. Blanch the edamame in boiling water for 3 minutes, then plunge into ice water to lock in that vibrant green color.
2. Peel the edamame to remove the thin skins, revealing the tender beans beneath—a step worth the effort for the smoothest paste.
3. In a food processor, combine the peeled edamame, sugar, and 1/2 cup water. Blend until silky smooth, scraping down the sides as needed.
4. Transfer the edamame paste to a small saucepan and simmer over low heat for 5 minutes, stirring constantly to prevent sticking. Let it cool to room temperature.
5. In a mixing bowl, combine the mochiko with 1/3 cup water, kneading until a smooth, pliable dough forms. Tip: The dough should feel like playdough—not too sticky, not too dry.
6. Divide the dough into 8 equal pieces, rolling each into a ball. Flatten slightly between your palms for even cooking.
7. Bring a pot of water to a boil and cook the mochi balls for 2-3 minutes, or until they float to the surface. Immediately transfer to ice water to cool and firm up.
8. Drain the mochi balls and pat dry with a clean towel. Coat each generously with the edamame paste, ensuring every bite is as flavorful as it is texturally satisfying.

The resulting Zunda Dango is a playful contrast of textures—the mochi’s chew against the edamame paste’s creamy silkiness. Serve these gems on bamboo skewers for an elegant presentation, or alongside a cup of matcha to complement their earthy sweetness.

Sweet Potato Dango

Just when you thought sweet potatoes couldn’t get any more versatile, along comes this delightful Sweet Potato Dango, a chewy, subtly sweet treat that’s as fun to make as it is to eat. Perfect for those who adore the earthy sweetness of sweet potatoes and the satisfying texture of mochi, this recipe is a beautiful blend of simplicity and elegance.

Ingredients

• 1 large sweet potato (about 1 cup mashed, I find the orange-fleshed variety adds a lovely color and sweetness)
• 1 cup glutinous rice flour (this is key for that signature chewy texture)
• 1/4 cup granulated sugar (adjust based on your sweet potato’s natural sweetness)
• 1/2 cup water (room temperature, to help bind the dough)
• A pinch of salt (to balance the sweetness, I like using Himalayan pink salt for its subtle minerality)

Instructions

1. Preheat your oven to 400°F. Pierce the sweet potato all over with a fork, then bake for 45-50 minutes until tender. Tip: Baking instead of boiling concentrates the sweet potato’s flavor.
2. Once cool enough to handle, peel the sweet potato and mash it smoothly. Measure out exactly 1 cup of mashed sweet potato.
3. In a mixing bowl, combine the mashed sweet potato, glutinous rice flour, sugar, and salt. Gradually add water, mixing until a dough forms. Tip: The dough should be pliable but not sticky; adjust with a bit more flour or water as needed.
4. Divide the dough into small, equal portions and roll each into a ball. Tip: Wetting your hands slightly prevents the dough from sticking.
5. Bring a pot of water to a boil. Gently drop the dango balls in and cook until they float to the surface, about 3-4 minutes. Then, simmer for another 2 minutes for perfect chewiness.
6. Remove the dango with a slotted spoon and let them cool slightly on a plate. They can be served warm or at room temperature.

Delightfully chewy with a hint of earthy sweetness, these Sweet Potato Dango are a testament to the magic of simple ingredients. Serve them skewered for a playful presentation, or alongside a cup of green tea for a moment of tranquility.

Cheese Dango

Gracefully blending the creamy richness of cheese with the delicate chewiness of traditional dango, this Cheese Dango recipe offers a modern twist on a classic Japanese treat, perfect for those who adore a savory-sweet fusion.

Ingredients

• 1 cup mochiko (sweet rice flour) – the key to that signature chewy texture.
• 1/2 cup warm water – just enough to bring the dough together without making it sticky.
• 1/2 cup shredded mozzarella cheese – for that perfect melt and stretch.
• 1/4 cup grated Parmesan cheese – adds a salty depth that balances the sweetness.
• 1 tbsp sugar – a subtle sweetness to complement the cheese.
• A pinch of salt – to enhance all the flavors.

Instructions

1. In a large mixing bowl, combine the mochiko and sugar, whisking them together to ensure even distribution.
2. Gradually add the warm water to the dry ingredients, stirring continuously until a dough begins to form.
3. Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and pliable. Tip: If the dough feels too dry, add water a teaspoon at a time.
4. Divide the dough into 8 equal pieces, rolling each into a ball. Tip: Keep the dough covered with a damp cloth to prevent drying out.
5. Flatten each ball slightly and place a small amount of mozzarella and Parmesan in the center, then seal the dough around the cheese, rolling it back into a ball shape.
6. Bring a pot of water to a boil over medium-high heat, then gently add the dango balls. Cook for about 5 minutes, or until they float to the surface. Tip: Stir occasionally to prevent sticking.
7. Remove the dango with a slotted spoon and let them cool slightly on a plate before serving.

Offering a delightful contrast between the soft, chewy exterior and the gooey, melted cheese center, these Cheese Dango are best enjoyed warm. For an extra layer of flavor, try drizzling them with a bit of honey or sprinkling with toasted sesame seeds.

Pumpkin Dango

Zesty and comforting, Pumpkin Dango is a delightful treat that marries the earthy sweetness of pumpkin with the chewy texture of traditional Japanese mochi. Perfect for autumn gatherings or as a cozy dessert, this recipe is a must-try for those who adore seasonal flavors with a twist.

Ingredients

• 1 cup pumpkin puree (homemade or canned, but ensure it’s unsweetened for the best flavor balance)
• 1 cup glutinous rice flour (also known as mochiko; it’s the secret to that signature chew)
• 1/4 cup granulated sugar (I find this amount perfectly highlights the pumpkin’s natural sweetness)
• 1/2 cup water (room temperature to help the dough come together smoothly)
• A pinch of salt (to elevate all the flavors)

Instructions

1. In a medium bowl, combine the pumpkin puree, glutinous rice flour, sugar, and salt. Mix until the ingredients start to come together.
2. Gradually add water, a little at a time, kneading the mixture into a smooth, pliable dough. Tip: The dough should feel soft but not sticky; adjust with a bit more flour or water if needed.
3. Divide the dough into small, equal portions, rolling each into a ball about 1 inch in diameter. Tip: Lightly wet your hands to prevent sticking while shaping.
4. Bring a pot of water to a boil over medium-high heat. Carefully drop the dango balls into the boiling water.
5. Cook for 3-5 minutes, or until the dango float to the surface. Tip: This is your cue they’re perfectly cooked—soft on the inside with a slight bounce.
6. Remove the dango with a slotted spoon and let them cool slightly on a plate. Serve warm for the best texture.

Enjoy these Pumpkin Dango as they are, or for an extra touch of elegance, skewer them on bamboo sticks and drizzle with a bit of honey or dust with cinnamon. Each bite offers a harmonious blend of sweetness and warmth, with a satisfyingly chewy texture that’s utterly irresistible.

Black Sesame Dango

Gracefully nestled between tradition and innovation, Black Sesame Dango offers a delightful chewiness with a nutty depth that’s both comforting and sophisticated. This Japanese sweet treat, with its striking charcoal hue, is a testament to the beauty of simplicity in dessert form.

Ingredients

• 1 cup glutinous rice flour (also known as mochiko; it’s the secret to that signature chew)
• 1/4 cup black sesame seeds, toasted and finely ground (toasting unlocks their aromatic oils)
• 1/2 cup warm water (just enough to bring the dough together)
• 1/4 cup sugar (I like to use organic cane sugar for a subtle molasses note)
• A pinch of salt (to balance the sweetness)

Instructions

1. In a medium bowl, whisk together the glutinous rice flour, ground black sesame seeds, sugar, and salt until well combined.
2. Gradually add warm water to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and pliable. Tip: If the dough feels too dry, add water a teaspoon at a time.
4. Divide the dough into 12 equal pieces and roll each into a smooth ball. Tip: Keep the dough covered with a damp cloth to prevent drying out.
5. Bring a large pot of water to a rolling boil over high heat. Carefully drop the dango balls into the boiling water.
6. Cook the dango for about 5 minutes, or until they float to the surface. Then, let them simmer for an additional 2 minutes. Tip: This ensures they’re cooked through but still retain a bit of bounce.
7. Using a slotted spoon, transfer the dango to a bowl of ice water to cool for 1 minute, then drain.

Unveil the dango’s elegant contrast of textures—soft yet resilient, with a rich, toasty flavor that lingers. Serve them skewered in threes for a classic presentation, or alongside a dollop of red bean paste for a harmonious blend of flavors.

Red Bean Dango

Fusing tradition with a touch of modern flair, Red Bean Dango offers a delightful chewiness paired with the sweet, earthy tones of red bean paste, making it a perfect treat for any time of the day.

Ingredients

• 1 cup glutinous rice flour – the key to that signature chewy texture.
• 1/4 cup sugar – I find this amount perfectly balances the sweetness without overpowering the red bean.
• 1/2 cup warm water – just enough to bring the dough together without making it sticky.
• 1/2 cup red bean paste – homemade or store-bought, both work beautifully here.
• A pinch of salt – to elevate all the flavors.

Instructions

1. In a large mixing bowl, combine the glutinous rice flour, sugar, and a pinch of salt, whisking them together to ensure even distribution.
2. Gradually add the warm water to the dry ingredients, stirring continuously until a dough begins to form.
3. Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and pliable. Tip: If the dough feels too dry, add water a teaspoon at a time.
4. Divide the dough into 8 equal pieces, rolling each into a smooth ball between your palms.
5. Flatten each ball slightly with your fingers, then place a teaspoon of red bean paste in the center, sealing the dough around the filling carefully to prevent leaks.
6. Bring a pot of water to a boil over medium-high heat, then gently drop the dango balls in, cooking them for about 3-4 minutes or until they float to the surface. Tip: Stirring occasionally prevents them from sticking to the bottom.
7. Once they float, let them cook for an additional minute before removing with a slotted spoon. Tip: Plunge them into ice water immediately to stop the cooking process and achieve the perfect texture.
8. Drain the dango and serve them skewered or on a plate, ready to enjoy.

Unveiling a soft, chewy exterior with a sweet, velvety red bean center, these dango are a testament to simplicity and flavor. Serve them with a dusting of kinako powder or a drizzle of honey for an extra layer of delight.

Green Tea Dango

Harmoniously blending the delicate flavors of traditional Japanese sweets with a modern twist, Green Tea Dango offers a serene escape into the world of wagashi. These chewy, vibrant green dumplings are not only a feast for the eyes but also a testament to the simplicity and elegance of Japanese cuisine.

Ingredients

• 1 cup glutinous rice flour – the key to that signature chewiness.
• 1/4 cup sugar – for a subtle sweetness that doesn’t overpower the matcha.
• 1 tbsp matcha powder – I prefer ceremonial grade for its vibrant color and depth of flavor.
• 1/2 cup warm water – just enough to bring the dough together without making it sticky.
• A pinch of salt – to balance the sweetness and enhance the matcha’s umami notes.

Instructions

1. In a large mixing bowl, whisk together the glutinous rice flour, sugar, matcha powder, and salt until evenly combined.
2. Gradually add warm water to the dry ingredients, stirring with a wooden spoon until a crumbly dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and pliable. Tip: If the dough feels too dry, add water a teaspoon at a time.
4. Divide the dough into 12 equal pieces and roll each into a smooth ball between your palms.
5. Bring a pot of water to a rolling boil over high heat, then gently drop in the dango balls. Tip: Stir occasionally to prevent sticking.
6. Cook for 3-4 minutes, or until the dango float to the surface, then let them simmer for another 2 minutes to ensure they’re cooked through.
7. Immediately transfer the dango to a bowl of ice water to cool and firm up for about 5 minutes. Tip: This step ensures the perfect chewy texture.
8. Drain the dango and skewer them in sets of three for serving.

Lusciously chewy with a subtle bitterness from the matcha, these dango are a delightful treat that pairs wonderfully with a cup of hot green tea. For an extra touch of elegance, drizzle them with a bit of honey or serve alongside a scoop of vanilla ice cream for a contrast in temperatures and textures.

Peanut Butter Dango

Radiating a delicate balance of sweetness and nuttiness, Peanut Butter Dango offers a playful twist on the traditional Japanese treat, blending creamy peanut butter into soft, chewy rice dumplings for a dessert that’s both comforting and sophisticated.

Ingredients

• 1 cup glutinous rice flour (I find the brand ‘Mochiko’ yields the perfect chewiness)
• 1/4 cup smooth peanut butter (opt for a natural, unsweetened variety to control the sweetness)
• 1/4 cup granulated sugar (adjust based on your peanut butter’s sweetness)
• 1/2 cup warm water (just enough to bring the dough together without making it sticky)
• A pinch of salt (to elevate the flavors)

Instructions

1. In a large mixing bowl, combine the glutinous rice flour, peanut butter, sugar, and salt. Mix until the ingredients are evenly distributed.
2. Gradually add warm water to the mixture, stirring continuously until a soft dough forms. Tip: The dough should not stick to your hands; if it does, add a little more flour.
3. Divide the dough into 12 equal pieces and roll each into a smooth ball. Tip: Lightly wet your hands to prevent sticking while shaping the dango.
4. Bring a pot of water to a boil over medium-high heat. Carefully drop the dango balls into the boiling water.
5. Cook for about 3-5 minutes, or until the dango floats to the surface. Tip: This is your cue that they’re perfectly cooked—soft on the inside with a slight bounce.
6. Remove the dango with a slotted spoon and plunge them into a bowl of ice water to cool and set their texture.
7. Drain the dango and skewer them in sets of three for serving.

Finished with a glossy sheen and a tender bite, these Peanut Butter Dango are a delightful treat. For an extra layer of flavor, drizzle with a touch of honey or sprinkle with crushed peanuts before serving.

Conclusion

Sweet, savory, and utterly delightful, our roundup of 16 dango recipes offers a taste of Japan’s beloved treat with a twist for every palate. Whether you’re craving something traditional or adventurous, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which dango stole your heart—drop a comment below and don’t forget to share your favorites on Pinterest!