Matcha Azuki Bean Shiratama Dango

A delightful twist on a classic Japanese dessert featuring chewy mochi balls (shiratama dango) served with a sweet and vibrant matcha syrup and creamy azuki bean paste.

Prep Time

20 minutes

Total Time

40 minutes

Calories

1350 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.82/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

150gShiratamako (glutinous rice flour)(Japanese glutinous rice flour, not regular rice flour.)

£3.50

150gTofu (silken)(Adds extra chewiness and moisture to the dango.)

£1.20

2cupsWater(For boiling the dango.)

200gAzuki Bean Paste (anko)(Store-bought or homemade. Check label for gluten.)

£4.00

2tbspMatcha Powder(Culinary grade matcha powder.)

£2.50

4tbspHot Water(For dissolving the matcha powder.)

60gSugar(Adjust to your preference.)

£0.10

120mlWater(For the matcha syrup.)

PinchSalt(Optional, to balance the sweetness in the syrup.)

Total Cost

£11.30

£2.82 per serving

Instructions

1.
**Make the Dango:** In a large bowl, combine shiratamako and silken tofu. Mix well with your hands until a dough forms. The dough should be the consistency of earlobe, add water little by little if it's too dry.
2.
Roll the dough into small balls, about 1 inch in diameter. If you're feeling creative, make different shapes!
3.
Bring a pot of water to a boil. Gently drop the dango into the boiling water.
4.
When the dango float to the surface, cook for another 1-2 minutes.
5.
Remove the dango with a slotted spoon and immediately transfer them to a bowl of ice water to stop the cooking process. This will also make them extra chewy.
6.
**Make the Matcha Syrup:** In a small bowl, whisk together matcha powder and hot water until smooth and free of lumps.
7.
In a saucepan, combine sugar, water, and the matcha mixture. Add a pinch of salt if desired.
8.
Bring the mixture to a simmer over medium heat, stirring constantly until the sugar is dissolved and the syrup has slightly thickened (about 5 minutes).
9.
Remove from heat and let cool slightly.
10.
**Assemble:** Drain the dango and arrange them in bowls.
11.
Spoon the matcha syrup over the dango.
12.
Serve with a generous dollop of azuki bean paste.

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My Notes

Nutrition Information

Nutrition per serving (232g)

1350 kcal / 5648 kJ

Carbs

270g

104% of RDA

Fat

12g

17% of RDA

Protein

38g

76% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

150 g

167% of RDA

Sodium

180 mg

8% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

To prevent the dango from sticking, keep them submerged in ice water until ready to serve.

Adjust the sweetness of the matcha syrup to your liking. You can use honey or maple syrup instead of sugar.

For a more intense matcha flavor, use a higher quality matcha powder.

Store leftover dango in the refrigerator in an airtight container. They might harden slightly, but you can refresh them by briefly boiling them again.

If you don't have silken tofu, you can use water instead, but the texture of the dango might be slightly different. Start with less water and add more gradually until the dough comes together.

Cooking Equipment

Saucepan

Mixing Bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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