Kabocha dango with kinako

Kabocha dango is a Japanese autumn dessert: chewy, boiled dumplings shaped from the flesh of kabocha (Japanese pumpkin, sweet with a chestnut flavour) and glutinous rice flour. Kinako (roasted soybean flour) gives a nutty, toasted counterpoint.

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Method

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1. Cut the pumpkin into pieces with the skin on, steam for 12–15 minutes or roast, then scoop out the flesh and mash smooth. ⏱ Timer: 12 min
2. Let the purée cool a little.
3. Add the rice flour, honey and salt and knead into a soft, earlobe-textured dough (add a little flour if sticky, water if dry).
4. Shape 16 walnut-sized balls and flatten them slightly.
5. Boil in plenty of boiling water until they float, then 2 minutes more; put in iced water and drain. ⏱ Timer: 2 min
6. Mix the kinako with the sugar, roll the dumplings in it and serve drizzled with honey.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Glutinous rice flour (mochiko / shiratamako) is essential; plain rice flour will not be chewy.
• Chill the dumplings in iced water for a chewier texture.
• Best fresh on the day; they harden in the fridge.
• Eat in small bites; the mochi-like dough is sticky.

Frequently asked questions

What is kabocha?

A Japanese pumpkin variety, dense, sweet, with a chestnut-flavoured flesh.

Is it gluten-free?

Yes.

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More japanese ideas

• Kabocha no nimono (sweet soy simmered squash with chicken)
• Matcha yogurt loaf
• Roasted sweet potato with honey (yaki-imo)
• Red bean oatmeal bowl (anko oatmeal)
• Simple strawberry daifuku (rice flour mochi)
• Light mizu-yokan (red bean jelly)
• Pan-fried banana with kinako

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