Giving agar agar a bit of a rest for the moment, (oh alright, the newest trial is sitting in the fridge setting even as I type) I thought some yummy matcha dango will go down well for dessert tonight.
Joshinko (50g), shiratamako (50g), water (75ml), a tablespoon of matcha and 2 tablespoons of sugar.
Mix it all together, and knead till it’s nice and soft, sort of earlobe-ish density.
Roll them into individual little ball and drop them into a big pot of boiling water to cook.
When they start to float, cook them for another minute or two. Scoop them up and dunk them into cold water. This stops them from being overcooked and washes off the slightly slimy coating they get after cooking.
Serve them with anything you like, or have them as they are with a light coating of kuromitsu (see mizu shingen mochi post for that recipe), or even just a bit of honey.
For tonight, mine are served with some berries, a scoop of vanilla ice cream and a light drizzle of kuromitsu.
The slightly bitter chewy matcha dango goes really well with the tangy berries, sweet ice cream, and smoky caramel syrup.