Tsukimi Dango (Moon Viewing Dumplings) 月見団子

Ingredients

• 150 g Dangoko *1
• 1 tbsp sugar
• 120 ml water

Steps

1. 1

   Place the dangoko and sugar in a mixing bowl. Gradually add the water while mixing with your hands until a smooth dough forms. It should feel soft and pliable (like an earlobe)

2. 2

   Divide the dough into 15 equal portions. Roll each piece between your palms into a smooth ball, about 2 cm (0.8 inches) in diameter. Keep the remaining dough covered with a damp kitchen towel while shaping to prevent it from drying out.

3. 3

   Bring a large pot of water to a rolling boil. Carefully add the dango and cook until they rise to the surface. Once they float, continue boiling for 2 to 3 minutes to cook them through.

4. 4

   Remove the dango with a slotted spoon and immediately transfer them to a bowl of cold or ice water. Leave for a few minutes, then drain well.

5. 5

   For a traditional Jugoya display, arrange 9 dango (3 × 3) on the bottom, 4 (2 × 2) on the second layer, and 2 on top. Display them on a sanpo (三方), tray, or serving plate.