Sweets On A Stick: Japanese Dango

japanese dessert dango
(Source: In Cookie Haven)

I admittedly have a God-awful sweet tooth. That sweet tooth increases 10x when it involves a Japanese treat, since they’re sweet… But not too sweet… And therefore allows me to eat 10x more.

Mochi’s a natural go-to, but it’s deadly. I’ve been on the hunt for a mochi treat that’s presumably less dangerous… During that quest, I managed to discover dango.

Dango are small, chewy ball-shaped mochi dumplings. Typically they aren’t super sweet themselves, so I’m going to make them with a sweetened soy sauce, or just dip them in sugar… Dip them in chocolate.. Dip them in whatever I can get my hands on, really.

And yes, the fact that they’re served with a stick makes them the best Japanese dessert ever.

Prep Time: 15 minutes

Yield: about 30 pieces


  • 250g Tofu
  • 200g Mochiko (or Shiratamako)
  • Anko


  1. In a bowl, mix Tofu and Mochiko well with hand. The dough should be not too loose nor too firm (about the firmness of an earlobe).
  2. Scoop out heaping teaspoons and roll into balls.
  3. Boil water in a large pot, and cook the dough balls until they float. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel.
  4. Serve Dango with Anko if you like.



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