Cute Strawberry and Black Sesame Dango Bears
Cute Strawberry and Black Sesame Dango Bears
Bianca Fernandez
6 skewers
30 minutes
4 minutes
Adorable strawberry and black sesame dango bears made with glutinous rice flour! They’re soft, chewy, and a perfect treat to share with friends.
*This is an adapted recipe of Kat Lieu’s Hanami Dango from her cookbook, Modern Asian Baking at Home! Check out her cookbook for more delicious, simple recipes you can make at home.
Ingredients
Dango
- ¾ cup plus 1 tablespoon glutinous rice flour (100g)
- ¼ cup powdered sugar (30g)
- ½ cup silken tofu (110g)
- 1 ½ tablespoon Black Sesame Crunchy Butter
- 2 tablespoons strawberry powder
Decorations
- 6 bamboo skewers
- 2 toothpicks
- 1 tbsp white chocolate, melted
- ½ tbsp milk or dark chocolate, melted
Directions
In a large mixing bowl, mix together all of the ingredients until it comes together to form a smooth ball. If it is too dry, add more tofu. If it is too wet, add more glutinous rice flour.
- Divide the dough into two equal portions.
- Mix in Black Sesame Crunchy Butter to half of the dough and the strawberry powder to the other half.
- For each dough portion, weigh out about nine 10g balls of dough, roll into spheres, and place on a plate.
- Use leftover dough to add ears on top of each ball, using water as glue.
- Place dango bears onto a slotted spoon/ladle and gently transfer them to a large pot of simmering water. Cook for about 4 minutes, or until the dango bears float.
- Fill a large bowl with ice water. Transfer the cooked dango to the ice water for 30 seconds, then move to a plate.
- Assemble dango by gently sliding 3 of them onto bamboo skewers. Decorate with toothpicks dipped in melted chocolate to draw on bear faces.
- Enjoy!