japanese dango with nutella®

Others
Vegetarian
Mid-afternoon
Mid-morning
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.

Product