Natsu Furutsu Dango

Total Time: 46 mins Preparation Time: 35 mins Cook Time: 11 mins

Ingredients

• 1 1/3 cups mochiko sweet rice flour
• 3/4 cup warm water
• katakuriko, for dusting
• nonstick cooking spray
• bamboo skewer
• 2 cups strawberries (i have used blueberries instead)
• 3/4 cup water
• 1/4 cup sugar
• 1 tablespoon katakuriko
• 2 cups peaches
• 1/4 cup sugar
• 1/2 cup water

Recipe

• 1 place a small amount of water in a pot and keep on low.
• 2 mix the mochiko and warm water together.
• 3 blend it together well using your hands.
• 4 treat the mochiko mix as if it were were dough by kneading it and make sure all the flour is well blended.
• 5 spray your steam basket or colander lightly with the non-stick cooking spray.
• 6 roll the dough into dumplings, none bigger than a 25 cent piece.
• 7 place the balls at least an inch and a half away from each other. this stuff expands and sticks together in a bad way if you're not careful.
• 8 place the steamer basket or colander in the pot and steam it on high for 10 minutes.
• 9 remember to add small amounts of water as you go along, but not to much so that it ruins the dumplings.
• 10 if you're making two batches of dumplings because you only have one basket, generously dust a cutting board with the katakuriko. cool the dumplings enough to handle and place them on the floured cutting board. repeat steps 2 - 4 until dough is gone.
• 11 make syrups.
• 12 to make the strawberry syrup, mix the strawberries, 1/2 cup water, and 1/4 cup sugar together in a small saucepan.
• 13 mash the berries and stir.
• 14 in a separate bowl, add one tablespoon katakuriko or cornstarch to 1/4 cup water.
• 15 stir the mashed fruit mix quickly while pouring in the katakuriko mix.
• 16 this last step gives the berries a thicker texture. omit if you like the thinner syrups. set aside. rinse saucepan.
• 17 for the peach syrup, preheat stovetop to high.
• 18 in a small saucepan mix peaches, 1/4 cup sugar and 1/2 cup water. simmer on low, stirring constantly for five minutes.
• 19 add more water if you like a thinner syrup.
• 20 mash peaches and set aside in a separate bowl. rinse saucepan.
• 21 once syrups are done, skewer the cooled dango about 4 per bamboo skewer.
• 22 place on a wire rack and grill in oven for about one minute per side. the should be lightly toasted. you can use a grill pan or an actual grill to do this also just remember they are only to be cooked until golden brown. you don't want to burn these.
• 23 brush each skewer with your choice of the syrups, covering them completely. serve immediately.