Sunday, September 18, 2011


Material (for 20 more pcs Dango)
  1. 500 g white glutinous rice flour
  2. 100 g rice flour (use rice flour is let Dango is easy to shape)
  3. Anget water to taste
  4. 20 bamboo skewers

Spreads :

  1. 500 cc water
  2. 3 tablespoons soy sauce
  3. 2 tablespoons soy sauce
  4. Sugar and salt to taste
  5. 2 tablespoons cornflour / cornstarch 
How to make : 
  1. Mix flour and glutinous rice flour, pour water little by little while diuleni until dough can be formed. If the water is too much, the dough so lemas.kalo have this, add the flour until sticky enough to be formed.
  2. Take the dough according to taste. Round the dough, set it in the steamer.
  3. Steam for 45 minutes to 1 hour. Lift.
  4. While still warm, prick with a skewer. One skewer contents Dango 3-4, depending on size of dango.
Make spread :
  1. Set aside one cup of water. Dissolve cornflour / cornstarch in it, stir
  2. Heat the remaining water, cook together with sweet soy sauce + sugar + salt + salt to boiling
  3. Enter the solution of starch / cornstarch (mix first so do not settle), reduce the flame. stir.
  4. Kalo is thick and popped it means is ripe. Turn off the flame while the mixture continued to stir.
Burn dango :
  1. Heat the pan / rack to burn.
  2. Fuel dango on both sides. If it is slightly brown, spread with a smear of material while continuing to be burned, as he anointed, and turned upside down until both sides are cooked and brown excite
  3. Serve