Tsukimi Dango (月見団子) are traditional Japanese rice-flour dumplings made for Tsukimi (Moon Viewing), especially around the autumn full moon. They’re usually arranged in a pyramid to represent offerings to the moon. 🌕🍡
🌕 Tsukimi Dango Recipe
Ingredients
Makes about 15–20 dango
- 150 g joshinko (Japanese non-glutinous rice flour)
- 50 g shiratamako or glutinous rice flour
- 120–150 ml warm water
- 1–2 tbsp sugar, optional
Instructions
-
Mix the flours
Combine the joshinko and shiratamako in a bowl. Add sugar if you prefer slightly sweet dango. -
Add water gradually
Slowly add warm water while mixing until you have a soft dough similar to an earlobe in texture—soft but not sticky. -
Shape the dango
Divide the dough into approximately 15–20 pieces and roll each into a smooth ball. -
Boil
Bring a large pot of water to a boil. Add the dango. When they float to the surface, continue cooking for about 2–3 minutes. -
Cool
Transfer them to cold water, then drain well. -
Arrange 🌕
Traditionally, arrange 15 dango in a pyramid:- Bottom: 9
- Middle: 4
- Top: 2
🍯 Optional Mitarashi Sauce
For a sweet version, make a simple sauce with:
- 2 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp mirin
- 100 ml water
- 1 tbsp cornstarch mixed with 2 tbsp water
Simmer the first four ingredients, then add the cornstarch slurry and stir until thickened. Drizzle over the dango.
Traditional Tsukimi dango are often served plain, allowing the rice flavor to shine. They can also be eaten with sweet red bean paste, kinako, or sweet soy sauce.