Sweet and Healthy Homemade Sweet Pumpkin Dango
Sweet and Healthy Homemade Sweet Pumpkin Dango
#ImmunityBooster #[SeasonalSnack] Sweet Pumpkin Dango Recipe
Introducing delicious dango made with sweet pumpkin, a superfood that helps boost immunity during seasonal changes. Its sweet and soft texture is loved by everyone, making it a perfect snack for children. Add vitality with these round, visually appealing, healthy snacks! This easy-to-make and tasty recipe will surely become a staple in your kitchen.
Main Ingredients- 1/2 small sweet pumpkin (approx. 300-400g)
- 1 rice cup of glutinous rice flour (approx. 120g)
- 1 tbsp sugar (adjust to taste)
- 1 pinch of salt (balances the sweetness)
- 1 castella cake for coating (optional)
- 0.5 rice cup black sesame seeds for coating
- 0.5 rice cup roasted soybean flour (kinako) for coating
Cooking Instructions
Step 1
First, prepare the sweet pumpkin. Wash half a small sweet pumpkin thoroughly, pat it dry, and microwave it for about 3-5 minutes. This step softens the pumpkin, making it much easier to scoop out the insides. You can also steam it, but using a microwave is a quick and convenient method.
Step 2
Once the sweet pumpkin is soft from the microwave, cut it in half and carefully scoop out the seeds and pulp with a spoon. Transfer the scooped pumpkin flesh to a bowl for easier mashing.
Step 3
Add the glutinous rice flour, sugar, and a pinch of salt to the mashed sweet pumpkin in the bowl. The glutinous rice flour provides the chewy texture, the sugar enhances the natural sweetness of the pumpkin, and the salt balances the overall flavor. Mix everything together with a spatula or your hands, kneading until a smooth dough forms without lumps. If the dough is too sticky, gradually add more glutinous rice flour. If it’s too dry, add water a tiny bit at a time until you reach the desired consistency.
Step 4
Once the dough is ready, put on some gloves and roll the dough into small, bite-sized balls (about 2-3 cm in diameter). It’s best to make them small enough for children to pop into their mouths easily. If the dough sticks to your hands while rolling, lightly moisten your hands with water or dust them with a little glutinous rice flour to make the process smoother.
Step 5
Fill a pot with plenty of water and bring it to a rolling boil. Once the water is boiling, carefully drop the rolled sweet pumpkin dango into the pot. Stir gently to prevent them from sticking together. After about 2-3 minutes, the dango will float to the surface, indicating they are cooked. Remove them from the boiling water immediately.
Step 6
Prepare the coatings for the dango. If using castella cake, gently crumble it with your hands to create fine crumbs. Softer cakes like castella work better than harder ones for coating the dango and providing a pleasant texture. (This step is optional.)
Step 7
After draining the cooked dango, briefly immerse them in cold water, then drain again. This step helps to firm up the surface of the dango, giving them a delightful chewy texture. Once the excess water is removed, roll the dango in your chosen coatings (black sesame seeds, roasted soybean flour, or the prepared castella cake crumbs) to add flavor and visual appeal. Using various toppings will make your dango even more special.
Step 8
Finally, arrange the finished sweet pumpkin dango attractively on a serving plate. These round, golden treats are as pleasing to the eye as they are to the palate. They are delicious when eaten warm and retain their chewy texture even when cooled, making them a healthy snack for any time. Enjoy your homemade dango!
