Pumpkin Dango Made Using Tapioca Flour
Ingredients
- ⅔ cup pumpkin puree drain out excess water if necessary
- ¾ 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
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