Japanese Summer Sweet ‘Kuzu Dango’
Japanese Summer Sweet ‘Kuzu Dango’

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, japanese summer sweet ‘kuzu dango’. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Japanese Summer Sweet ‘Kuzu Dango’ is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Japanese Summer Sweet ‘Kuzu Dango’ is something that I’ve loved my whole life. They’re fine and they look fantastic.

Great recipe for Japanese Summer Sweet 'Kuzu Dango'. This is also Japanese summer sweet. We always use Anko paste (sweet bean paste), but oversea you can't buy or make it. So I made sweet potato paste.

To begin with this recipe, we have to prepare a few ingredients. You can have japanese summer sweet ‘kuzu dango’ using 6 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Summer Sweet ‘Kuzu Dango’:
  1. Make ready 200 g sweet potato
  2. Take 2 tablespoon sugar
  3. Prepare 1 teaspoon Matcha powder
  4. Take 20 g Katakuri starch or Tapioca starch
  5. Prepare 100 ml water
  6. Prepare 50 g sugar

It is often served with green tea. Dango is eaten year-round with variations in ingredients to suit the fervour of the climate. Kuzumanju is a Japanese sweets that represents summer, when the bean paste looks like the transparency of the kuzu and the fluffy texture that is different from either Mizuyokan or jelly is a habit. Actually, there is a secret in the nature of kuzu, the raw material.

Steps to make Japanese Summer Sweet ‘Kuzu Dango’:
  1. Cut sweet potato and boil
  2. Drain water and mash sweet potato adding sugar.
  3. Mix matcha powder to half of mashed potato.
  4. Make small balls and freeze in freezer.
  5. Mix starch and water well.
  6. Add sugar and mix. Start heating with very low heat and stir constantly.
  7. Stirring well, when the batter turn clear, it is done.
  8. Wetting spoon and hands, make ball.
  9. Wrap sweet potato ball with starch batter.

Kuzumanju is a Japanese sweets that represents summer, when the bean paste looks like the transparency of the kuzu and the fluffy texture that is different from either Mizuyokan or jelly is a habit. Actually, there is a secret in the nature of kuzu, the raw material. Dango are sweet Japanese rice dumplings eaten all year round. Their chewy texture and various flavors make them a really special treat. They are a rather casual and everyday kind of traditional Japanese sweet that goes very well with green tea, especially matcha tea.

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