7oz(200 g) cooked sweet potatoesuse white or Asian sweet potatoes for best results
⅔cup(80 g) tapioca, potato or arrowroot starch
food coloring or powders, such as matchaoptional
Instructions
Peel the cooked sweet potatoes while still warm and mash until no chunks remain.
In a bowl, knead mashed sweet potatoes and the tapioca starch together until smooth and pliable, and no longer sticky.* Add food coloring or flavoring powders such as matcha, turmeric, cinnamon powder, etc.
Roll the sweet potato dough into Tablespoon sized balls
Meanwhile, 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 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
Let the dango cool fully (about 5 minutes) in the ice water.
Remove from the ice water and serve with honey. You can also skewer them in long wooden toothpicks.
Notes
*If you're using the American (orange) sweet potatoes or canned sweet potatoes, you may need to add another 1-2 tablespoon of tapioca starch to achieve this consistency.
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