『 Tsukimi Otōpuda n Go | Mitarashi Kushi Dango 』
Hi everyone, I'm MASA
This time I would like to share a
very tasty Japanese sweet to you all
It's called Tsukimi Otōpu Dango
In Mandarin it's called...
" Yue Jian Dou Fu Tuan Zi "
" Yue Jian " means literally moon-viewing ( Tsukimi )
Everyone know now is mid-autumn festival
Tsukimi is a Japanese Festival held mid-autumn
it's is celebrated on the night of August 15th
Tsukimi traditions include eating rice dumplings in order to celebrate the beauty of the moon
and there's way in which different countries celebrate it varies
Taiwanese are occasion for outdoor reunions among friends & relatives to eat barbeque
a symbol of harmony and unity (´･ω･`)
Our tradition it's more like a peaceful relaxation time
which is make rice dumpling
sit outside & quietly
enjoying the moon while having rice dumplings
This time I'm going to introduce very simple
and yet tasty rice dumpling
Alright ! Let's do it !
『 How do make super fluffy rice dumpling? 』
Rice dumpling are generally called Dango
most commonly used flour is mochiko
which is glutinous rice flour
I did not add water in the Dango this time
instead of using this tofu ~
Tofu presents a more bouncy texture
and is relatively high in protein
which is more nutritious than ordinary water
and I'll use this silken tofu, hmm
Silken tofu works better to create the smooth & bouncy texture of the Dango
with an even higher moisture content instead of using water
to make this very easy & tasty Dango ~ ! hmm
* Glutinous rice flour - 50gm
* Silken tofu - roughly 50gm
* knead until mixed well & formed a soft dough
# Adjust the consistency of the dough if too dry can add a little of tofu !
『 Original Flavor 』
* Glutinous rice flour - 50gm / * green tea powder - 1 teaspoon
* Silken tofu - roughly 50~55gm
『 Matcha Flavor 』
* Glutinous rice flour - 50gm / * Black sesame powder - 1 tablespoon
* Silken tofu - roughly 60gm
『 Black Sesame Flavor 』
* The tricolor dough is ready ~ !
Alright ! The dough of all colors is ready
Basically there's no sugar in the dough
If you want to made extra flavor
can made Matcha or black sesame flavor
The dough itself there's no sweetness
which are usually coated with sweet soy sauce based sauce
so no special sweetness is needed
After a while I'll introduce a delicious
Japanese sweet sauce to you all
* roll out each dough into a long cylinder shape
# Roughly can cut 10 pieces each of dough...
* shape them into 30 rounds Dango
# Remember to press down the middle, so that sauce is easier to coat
# These processes are very simple, it's good to do with children !
Alright ! Dango has been kneaded
1 dough can be made of about 10 pieces
it doesn't matter whether it's large or small
just remember not to knead too big
Otherwise inside is not cooked yet & outer skin had begun to paste away
it doesn't matter whether the shape is big or small or incomplete
Anyway, enjoy the moment while doing these Dango ~ ^o^)/♪
* add into boiling water
# Times depends on the heat & the size of the Dango
# Once the Dango raises to the surface of the boiling water, it's cooked ~ !
# Prevent to become harden, no need to put into ice water
# Put them into an another bowl filled with normal temperature water, make sure they are not sticking to each other
『 Prepare Mitarashi Sauce 』
* Water - 120cc / * Soy sauce - 2 tablespoons / * Mirin - 1 tablespoon / * Sugar - 80gm
* medium-low heat
# Cook until the sugar has melted
# Prevent to be lumps, off the heat before thicken with potato starch
* Potato starch - roughly 1 tablespoon
* combine the potato starch with a 1 tablespoon of water to make a slurry
# It's not necessary to add all of them
* make sure mixed well with slurry
* medium-low heat
* cook until boiling
# Adjust the consistency if is not thick enough can add a little of slurry
* Starts piercing ~ ♪
# Bouncy texture of the Dango...
# Twirl the skewers & it will go smoothness !
# If you want charcoal to grill, prevent the skewers from charred
# Skewers are soaked in water, so that they can absorb moisture before piercing them
# Otherwise it would be possible to use an iron stick ~ !
* brush the Mitarashi sauce over Dango ~
OK ~ A tasty looking good O Dango are done ~
Come ~ Come ~ !
Alright ! A tasty looking Dango are done
Can't wait anymore, let's try it !
Looks cute ~ !
Alright ! Dewa Itadakimasu ~
I'm going to eat original flavor first
Hmm ~ !
Oh ~ !
Really tasty !
This Dango...
I made this with silken tofu
so it's smooth and bouncy texture
and there's no obvious flavor of tofu
The Dango won’t taste like tofu unless you know what’s in it
so no worries about the tofu taste
which is create the smooth and bouncy texture
Oh ~ awesome !
This sweet soy sauce are called 『 Mitarashi 』
main ingredients base is soy sauce, mirin & sugar
and it's a traditional sweet sauce of Japanese sweet
When I make this sauce
you probably seen that I added a lot of sugar
but if mixed with soy sauce, the sweetness is just fine
Soy sauce can neutralize the sweetness of sugar
and tastes just right
Next, I'm going to eat Matcha flavor
Hmm !!
Matcha flavor is so savory ~ !
so can smell the green tea flavor when you breathe in
Awesome ~ !
Black sesame flavor, hmm
Hmm ~ !
Black sesame flavor is so savory ~ !
Oh ~ !
I used black sesame grinded into powder
and added into glutinous rice flour
can taste a rich flavor of black sesame in my mouth after heating
During this mid-autumn festival
enjoying the moon while having Dango
it's a traditional culture in Japan
Of course nowadays not many people do this right now
it just a traditional culture enjoy the appearance of autumn
Because now is the Mid Autumn festival
and everyone's having barbecue at outside
can try this Dango together while having barbecue
So prepare the Dango first
in the evening, had enough of meats & vegetables
then you can appear this Dango when you've dessert afterwards
This Dango will harden if it's cold
because it contains glutinous rice flour
it will back to original bouncy taste after heating
If you're at home
can use an oven or a steamer to heat
If you want to heat the Dango with grill
remember make sure it's a low heat before grilling
slowly grill & flip all the time
grilling the surface until golden brown
Grill first & finish with the Mitarashi sauce
Wish everyone have a happy & delicious Mid Autumn Festival ~ !
Tsukimi Dango ~ Well, let's try it ! Thank you !