Orange Dango - Recipe

Suddenly had the craving for fruity dango... (Actually, it's just dango with a fruit sauce..)



Recipe:

Ingredients for dango
(for 3 sticks of 5 balls)
Dango flour -- About 1/2 cup
Orange food coloring -- sufficient to tint
Warm water

Directions for making dango
Mix Dango flour and food coloring in a bowl. Add in warm water slowly and mix until you get a dough with a consistency similar to your earlobe.. (hahhaha... that's what the instructions in jap say...) Divide the dough into 15 equal pieces and roll each of them into a ball.

Heat up a saucepan of water. When it comes to a boil, put in the balls of dough.

While the dango balls are cooking, prepare a bowl of cold water with ice cubes added. Once the dango balls come afloat, transfer them to the cold water and ice.

Next, prepare the orange sauce.

Ingredients for Orange Sauce
Juice of 1 Orange
Mirin -- About 3 dessertspoons
Katakuriko/Potato Starch (optional) -- 1/2 teaspoon mixed with a bit of water

Mix the orange juice and mirin in a saucepan, and heat it over slow fire. Let it bubble for a while.

(optional)Add in the potato starch/water mix and stir the sauce.

Let the mixture bubble till it becomes slightly thick (it will still feel watery, but when u taste it, u can feel that it's slightly thicker than the orange juice)

Turn off the heat and transfer the orange sauce to a small bowl. You may chill it to make the sauce thicker.

Serving
Soak 3 satay sticks (bamboo skewers) in water for a 1 or 2 minutes. For every skewer, thread 5 balls of dango. Place the skewers of dango onto a plate. Pour the orange sauce over the dango balls. Enjoy.

(Will post the recipe for traditional dango some other day..)