Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, japanese summer sweet ‘kuzu dango’. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Japanese Summer Sweet ‘Kuzu Dango’ is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Japanese Summer Sweet ‘Kuzu Dango’ is something which I have loved my whole life. They are nice and they look fantastic.
Great recipe for Japanese Summer Sweet 'Kuzu Dango'. This is also Japanese summer sweet. We always use Anko paste (sweet bean paste), but oversea you can't buy or make it. So I made sweet potato paste.
To get started with this particular recipe, we must prepare a few ingredients. You can cook japanese summer sweet ‘kuzu dango’ using 6 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Japanese Summer Sweet ‘Kuzu Dango’:
- Prepare 200 g sweet potato
- Make ready 2 tablespoon sugar
- Prepare 1 teaspoon Matcha powder
- Make ready 20 g Katakuri starch or Tapioca starch
- Make ready 100 ml water
- Prepare 50 g sugar
Kuzumochi are sticky 'mochi' cakes made with just kuzu powder, sugar and water. The texture is somewhere in between gelatin and mochi made from rice flour - wobbly but not too sticky. It's traditionally served chilled, so it makes an interesting, gluten free (and vegan) summer dessert. Kuzumochi is a type of Wagashi that is made from kudzu arrowroot starch, sugar and water.
Instructions to make Japanese Summer Sweet ‘Kuzu Dango’:
- Cut sweet potato and boil
- Drain water and mash sweet potato adding sugar.
- Mix matcha powder to half of mashed potato.
- Make small balls and freeze in freezer.
- Mix starch and water well.
- Add sugar and mix. Start heating with very low heat and stir constantly.
- Stirring well, when the batter turn clear, it is done.
- Wetting spoon and hands, make ball.
- Wrap sweet potato ball with starch batter.
It's traditionally served chilled, so it makes an interesting, gluten free (and vegan) summer dessert. Kuzumochi is a type of Wagashi that is made from kudzu arrowroot starch, sugar and water. The Japanese confection features a milky-white, translucent appearance that gives us a fresh, cool impression perfect for summer. Sakura Mochi and Hanami Dango in spring, Mizu Yokan in summer, Ohagi (sweet rice balls with sweet azuki bean filling) and Kuri Kinton (mashed sweet potatoes and chestnuts in syrup) in autumn, and Yuzu Mochi (yuzu flavored mochi) in winter—one of the best thing about wagashi is that you can taste the four seasons through sweets. Typically served warm, the chewy ikinari dango is a Japanese steamed confectionery made with a thick slice of yellow sweet potato, topped with a layer of red bean paste and wrapped in mochi dough.
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