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We hope you got insight from reading it, now let's go back to japanese summer sweet ‘kuzu dango’ recipe. To cook japanese summer sweet ‘kuzu dango’ you only need 6 ingredients and 11 steps. Here is how you do it.
The ingredients needed to cook Japanese Summer Sweet ‘Kuzu Dango’:
- Use 200 g of sweet potato.
- Use 2 tablespoon of sugar.
- Provide 1 teaspoon of Matcha powder.
- Get 20 g of Katakuri starch or Tapioca starch.
- Take 100 ml of water.
- You need 50 g of sugar.
Instructions to make Japanese Summer Sweet ‘Kuzu Dango’:
- Cut sweet potato and boil.
- Drain water and mash sweet potato adding sugar..
- Mix matcha powder to half of mashed potato..
- Make small balls and freeze in freezer..
- Mix starch and water well..
- Add sugar and mix. Start heating with very low heat and stir constantly..
- Stirring well, when the batter turn clear, it is done..
- Wetting spoon and hands, make ball..
- Wrap sweet potato ball with starch batter..
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Like all Hanami-dango, the pink symbolizes the cherry blossoms, the green the leaves, and the brown the tree. This particular one has a sweet glaze, and the mochi is surrounded by colored anko (a sweet bean paste; don't be afraid of the "beans." This tastes no more of beans than corn syrup does of corn.). Japanese traditional confectionery cake wagashi isolated on wood board. Japanese confectionery, Mitarashi dango for traditional sweet image. Any Season Summer Autumn Winter Spring.
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