Easy Homemade Black Sugar Dango Recipe

Ever tried making something comfortingly sweet and chewy that also feels like a little escape to Japan? Let me take you on a tasty adventure with my homemade dango recipe, where sticky rice balls meet a luscious dark sugar syrup—and trust me, it’s a delicious experience you won’t forget!

I love creating sweet treats that are both delightful and easy to make, like my Easy Homemade Black Sugar Dango. This treat combines the delicate chewiness of dango, made with glutinous rice flour and warm water, with a rich syrup crafted from black sugar.

Wooden skewers make serving simple and fun. This dessert offers a delightful mix of textures and a subtle sweetness, which I think is perfect for any occasion.

Easy Homemade Black Sugar Dango Recipe Ingredients

• Glutinous Rice Flour: Primarily carbohydrates, creates a chewy texture.
• Black Sugar: Rich in molasses, adds deep sweetness and flavor.
• Warm Water: Essential for combining flour, ensures smooth dough.
• Dark Muscovado Sugar: Unrefined, high in minerals, slightly bitter caramel taste.

Easy Homemade Black Sugar Dango Recipe Ingredient Quantities

• 1 cup glutinous rice flour (sweet rice flour)
• 3/4 cup warm water
• 1/2 cup black sugar or dark muscovado sugar
• 1/4 cup water (for syrup)
• Wooden skewers (optional, for serving)

How to Make this Easy Homemade Black Sugar Dango Recipe

1. In a mixing bowl, combine the glutinous rice flour with 3/4 cup of warm water. Stir until it forms a smooth, pliable dough.

2. Divide the dough into small, equal-sized pieces and roll each into a ball about 1 inch in diameter.

3. In a pot of boiling water, carefully drop the rice dough balls and cook until they float to the surface, about 5–7 minutes.

4. Once cooked, use a slotted spoon to transfer the dango to a bowl of ice water to quickly cool them and stop the cooking process.

5. Meanwhile, in a small saucepan, combine the black sugar or dark muscovado sugar with 1/4 cup of water.

6. Heat the mixture over medium heat, stirring occasionally, until the sugar has fully dissolved and thickened into a syrup.

7. Remove the dango from the ice water and pat them dry with a paper towel.

8. If using, thread the dango onto wooden skewers, typically 3 to 4 balls per skewer.

9. Drizzle or brush the warm sugar syrup over the dango, ensuring each ball is well-coated.

10. Serve immediately as a delightful treat, optionally garnishing with sesame seeds or crushed nuts for extra flavor.

Easy Homemade Black Sugar Dango Recipe Equipment Needed

1. Mixing bowl
2. Measuring cups
3. Spoon or spatula for stirring
4. Pot for boiling
5. Slotted spoon
6. Bowl for ice water
7. Small saucepan
8. Paper towels
9. Wooden skewers (optional)
10. Brush for syrup application (optional)

FAQ

• What is black sugar? Black sugar is a type of unrefined sugar that retains its natural molasses, giving it a distinctive dark color and rich flavor.
• Can I substitute black sugar with regular sugar? While black sugar provides a unique flavor, you can substitute it with dark brown sugar or muscovado sugar for a similar taste.
• What is the difference between glutinous rice flour and regular rice flour? Glutinous rice flour is made from sticky rice and is much stickier when cooked, whereas regular rice flour is made from non-sticky rice and has different properties.
• Can these be made ahead of time? Yes, you can make the dango ahead of time, but it’s best enjoyed fresh as the texture can change over time.
• How should I store leftover dango? Store any leftover dango in an airtight container at room temperature for up to 1 day or in the refrigerator for 2-3 days.
• Are the skewers necessary? No, skewers are optional and serve as a traditional way to serve dango, but you can enjoy them without skewers.

Easy Homemade Black Sugar Dango Recipe Substitutions and Variations

• Glutinous rice flour: Substitute with mochiko flour, which is a type of glutinous rice flour commonly used in Japanese cooking.
• Black sugar or dark muscovado sugar: Substitute with dark brown sugar if you are unable to find black sugar. You can also use jaggery as a replacement.
• Wooden skewers: Use metal skewers or omit them entirely, serving the dango in a bowl instead.

Pro Tips

1. Perfect Dough Consistency When mixing the glutinous rice flour with water, add the water gradually while stirring. This will help you achieve the perfect dough consistency without making it too sticky or too dry. The dough should be smooth and easily pliable.

2. Uniform Balls To ensure even cooking, try to make the dango balls uniform in size. Use a small cookie scoop or measure the dough with a tablespoon to keep them consistent.

3. Efficient Cooking When boiling the dango, avoid overcrowding the pot, which can cause uneven cooking. Cook in batches if necessary, so each ball has enough space to float freely.

4. Flavor Enhancement For a deeper caramel flavor, add a pinch of salt to the syrup while cooking. It will enhance the taste and balance the sweetness of the black sugar or muscovado.

5. Creative Servings After brushing the dango with syrup, consider lightly toasting them over an open flame or a grill. This will add a smoky aroma and a slightly crisp texture to the outside, enhancing the overall flavor profile.