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You are here: Home / Seasonal / Fall / Homemade Pumpkin Dango (Healthier Glutinous Rice Balls) Recipe

October 9, 2021

Homemade Pumpkin Dango (Healthier Glutinous Rice Balls) Recipe

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Gluten Free
Vegan
Nut Free
Egg Dairy Free
Under 200 Calories

I’ve made tofu dango and sweet potato dango – I knew it was high time I tried making dango out of pumpkin as well! Here’s a Homemade Pumpkin “Dango” Recipe that’s vegan & gluten-free. It has all the textures of a chewy boba tea bubble but with a pumpkin-flavored twist. It’s also very easy to make – just 3 ingredients – and you can have your pumpkin dango on your table before you know it.

Homemade Pumpkin Dango (Healthier Glutinous Rice Balls) Recipe - Pumpkin Dango
What You'll Find in this Post:
1. Ingredients Used to Make Pumpkin Dango
2. How to Make
3. Recipe Variations and Optional Add Ins:
4. More Recipes Using Pumpkin
5. What are some ways you can eat pumpkin dango?
6. How to Store
7. Final Tips
8. You Might Also Like these Mochi Recipes
9. Pumpkin Dango Made Using Tapioca Flour

Ingredients Used to Make Pumpkin Dango

**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂

Pumpkin puree – I used canned pumpkin puree, which you can find in the baking aisle.

Homemade Pumpkin Dango (Healthier Glutinous Rice Balls) Recipe - Pumpkin Dango

Tapioca flour (flour , also called tapioca starch) – While traditional dango are made with sweet rice flour, I decided to use tapioca starch instead to make sure the dango textures are chewy and elastic. Arrowroot starch and Potato starch can also be used instead. Cornstarch does NOT work.

How to Make

Pumpkin Dango using Tapioca Flour

STEP 1

Mix all the pumpkin dango Ingredients together

In a bowl, knead pumpkin puree and the tapioca starch together until smooth and pliable, and no longer sticky.

STEP 2

Roll the pumpkin dango dough into balls

Roll the dango dough into Tablespoon sized balls **note that when they cook they will get slightly larger**

STEP 3

Boil the pumpkin dango in water like gnocchi

Drop the dango balls into boiling water, in batches if necessary. Once the dango balls are done cooking they’ll float towards the top (kind of like gnocchi). Once all of the dango balls are floating, use a sieve or tea strainer to pull them out of the water

STEP 4

Healthy Pumpkin dango served with honey

Coat them in honey before serving or skewering them into sticks

Recipe Variations and Optional Add Ins:

  • Other than coloring you can also add different flavorings to the dough before cooking. For example, you can add either a teaspoon of coffee extract or espresso powder, cocoa, cinnamon or Cardamom Powder. They’re not typically added in a traditional recipe, but you’re welcome to experiment!

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What are some ways you can eat pumpkin dango?

  • Plain and warm, served with honey or brown sugar syrup.
  • Skewered them into sticks, like below:
Homemade Pumpkin Dango (Healthier Glutinous Rice Balls) Recipe - Pumpkin Dango

How to Store

  • Once the dango balls have been cooked, they can be kept covered at room temperature for up to 24 hours. For longer storage, I would freeze the individual dango balls in a plastic freezer bag or an airtight container, then reboil them when ready to eat.
  • The reason I don’t recommend storing them in the fridge is that these dango balls tend to develop a weird waxy, hard texture when stored in the fridge. So eat within a day or freeze for best results.

Final Tips

  • Boiling time (as well as serving size) will vary based on the size of the dango balls as well as how crowded they are when they’re in the boiling water. Before you remove the dango balls out of the water, do a quick doneness check by taking out one dango ball and use a knife to cut it in half. Be sure the insides are cooked through before you take the rest of them out of the pot.
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Homemade Pumpkin Dango (Healthier Glutinous Rice Balls) Recipe - Pumpkin Dango

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Pumpkin Dango Made Using Tapioca Flour

Homemade Pumpkin Dango (Healthier Glutinous Rice Balls) Recipe - Pumpkin DangoAll Purpose Veggies
4.78 from 9 votes
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Prep Time 20 mins
Cook Time 5 mins
Course Dessert, Snack
Cuisine Japanese
Servings 4 servings
Calories 148 kcal

Ingredients
  

  • 2/3 cup pumpkin puree drain out excess water if necessary
  • 3/4 cup tapioca, potato or arrowroot starch
  • 2 Tbsp honey plus more for serving

Instructions
 

  • In a bowl, knead pumpkin puree, 2Tbsp of honey and the starch together until smooth and pliable, and no longer sticky.*
  • Roll the dough into Tablespoon sized balls
  • Meanwhile, boil a quart or two of water in a large pot. Carefully drop the dango balls into the boiling water. If using a smaller pot, work in batches.
  • Once the dango balls are done cooking they'll float towards the top. Once all of the dango balls are floating, use a sieve or tea strainer to pull them out of the water
  • For extra chewy results, let the dango cool fully (about 5 minutes) in the ice water.
  • Serve with honey. You can also skewer them in long wooden toothpicks.

Video

Nutrition

Calories: 148kcalCarbohydrates: 37gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 93mgFiber: 1gSugar: 11gVitamin A: 6355IUVitamin C: 2mgCalcium: 17mgIron: 1mgZinc: 1mg***Net Carbs: 36g
Keyword mochi, pumpkin
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!
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Filed Under: Fall, Gluten-Free, Mochi, Nut-Free, Snacks, Vegan, Winter Tagged With: 5ingredient, asian-inspired, dango, fall, glutenfree, i, mochi, no-bake, NutFree, pumpkin, Vegan

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Comments

  1. Anonymous says

    December 11, 2021 at 10:26 pm

    This was easy to make and delicious…

    Reply
    • All Purpose Veggies says

      December 12, 2021 at 3:30 pm

      Thanks!

      Reply

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