Mochiko Sweet Coffee Dango in Soy Milk

All Purpose Veggies

5 from 1 vote

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Prep Time 20

Cook Time 5

Course Dessert, Snack

Cuisine Chinese

Servings glutinous rice balls

Calories 50 kcal

Ingredients

Dango Dough

120 g white or Asian sweet potato , fully cooked. 120 g was a little less than ½ cup mashed
70 g mochiko flour, sweet rice or glutinous rice flour , about ½ cup
15 g tapioca, potato or arrowroot starch , 2 Tbsp
75 g very strong black coffee , 5 Tbsp. Warm or hot

Filling Ingredients

14 tsp COFFEE BEAN PASTE , click on link to go to filling recipe. Read notes ** for alternative dango filling ideas

Instructions

Prep the Filling

First, prepare the filling by rolling the coffee bean paste into teaspoon sized balls. Keep the filling in the freezer until ready to use.

Make the Dough

Peel cooked sweet potatoes while still warm and mash with a fork until no chunks remain.
In a large bowl, knead the sweet potato, mochiko flour and tapioca starch until the sweet potato is well incorporated with the dry ingredients.
Add the hot coffee and knead all the dough ingredients together until smooth and pliable, and no longer sticky.
TIP: 1-2 Tbsp more coffee may need to be added depending on the brand of glutinous rice flour you use. The goal is to get a soft and pliable dough that is easy to work with and doesn't crack when shaping. On the other hand, if the dough is too sticky, you can always add more glutinous rice flour to adjust the consistency.

Assemble

Take a small portion of the dough and flatten it in the palm of your hand.
Place the prepared filling in the center of the dough and gently fold the edges of the dough over the filling, rolling it into a smooth ball.
Repeat with the remaining dough and filling.

Cook the Glutinous Rice Balls

Boil a quart or two of water in a large pot. Also, get a ice bath ready (such as a bowl of ice water)
Carefully drop the prepared balls into the boiling water. If using a smaller pot, work in batches.
Once the glutinous rice balls are done cooking they'll float towards the top (takes about 5 minutes). Once done, use a sieve or tea strainer to pull them out of the water
Let the glutinous rice balls cool fully in the ice water.
Remove from the ice water and transfer to a sweet broth or milk of choice (I used soy milk)
Enjoy!

Notes

**You can also use mung bean paste, black sesame paste, chopped peanuts and more! For more dango filling ideas, check out my ULTIMATE LIST OF TANG YUAN FILLINGS post here.

Nutrition

Calories: 50kcalCarbohydrates: 11gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.03gSodium: 6mgPotassium: 38mgFiber: 1gSugar: 3gVitamin A: 1419IUVitamin C: 0.2mgCalcium: 5mgIron: 0.2mgZinc: 0.1mg***Net Carbs: 10g

Keyword coffee, dango, sweet potato, tang yuan

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