japanese dango with nutella®
Others
Vegetarian
Mid-morning
Mid-afternoon
All year round
Banqueting
Vegetarian
Mid-morning
Mid-afternoon
All year round
Banqueting
Yields: 16 servings.
Portion: 2 dangos
INGREDIENTS
- 170 g Rice Flour
- 4 g Baking Powder
- 180 ml Warm Water
- 170 g Nutella®
PREPARATION
Mix the flour, water and baking powder together.
Knead the dough to a smooth consistency.
Roll into small 2.5-cm balls.
Drop into boiling water for about 15 minutes.
Remove and cool.
Top the dangos with Nutella®.
Skewer the dangos if desired.
