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Morgaer In reply to wales48 [2012-10-30 19:29:20 +0000 UTC]

This .. hard to explain. Do not even know what to compare ... Dense but pretty sticky inside, and poured the sweet, salty sauce with a taste of soy sauce.

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wales48 In reply to Morgaer [2012-10-31 18:21:01 +0000 UTC]

I think i have to try it myself once.. but unfortunately we can't get it here .
Thnx for the answer ^^.
And a HAPPY HALLOWEEN!!.

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Morgaer In reply to wales48 [2012-10-31 20:15:57 +0000 UTC]

"And a HAPPY HALLOWEEN!!."
Thanks!

"but unfortunately we can't get it here "
You can make dango by yourself, - it`s the easiest recepie a have ever done )))))

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wales48 In reply to Morgaer [2012-10-31 22:08:15 +0000 UTC]

You can?? ... Oeh what's the recipe?? .
I will try to make it one day...maybe with christmas or some?? ^^.

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Morgaer In reply to wales48 [2012-11-01 08:39:06 +0000 UTC]

My english is not very good, so if it's not clear - better ask again.

Recipe
Dango flour - 200 gr.
140 ml. of warm water.
Sauce:
60 grams of soy sauce
80 grams of sugar
12 g of starch
100 ml of water.

Mix water and flour, knead the dough. Divide into balls the size of a walnut, or a little less, and thrown into boiling water. How to float, - 2-3 minutes hold. Then drain the water, rinse with cold water and put on a paper towel to cool. As a bit cool - strung on skewers with 4 pieces. If we strictly adhere to tradition - a little hold on the grill that would have dark markings on the grid emerged.
Sauce - mix the ingredients, stirring constantly, heat over low heat until thick. Not to boil. Then pour them dango. Eat them while they are warm.

(About flour for dango - In this pack 300g rice flour mixture. 200 of them - ordinary rice flour, and 100 - from rice flour "mochi-gome", the same one that is used for mochi-sweets, sticky.
So, if you want to try dango not in Japan, you will need rice flour two varieties. Only one did not fit! Need is a mixture. If you take only the regular rice flour, and then you get rice porridge. A dango pure mochi-gome after cooling solidify and become very hard.

In my country, only what is in the stores, is a Chinese rice flour, to which the Russian / English translated only "rice flour with enhanced. Containing gluten." From mochi-gome it or not - is not clear. Prepared from it without mixing - dango were very tasty, and they are almost all eaten. But those 2 balls to stay on the morrow, after a night in the fridge hardened as gingerbread.)

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wales48 In reply to Morgaer [2012-11-01 17:22:59 +0000 UTC]

Well it's very clear to me ^^. Don't know when to make this.. but i first need to find the flours haha.
But thnx so much for the recipe ^^.

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