Psyche Fluffypuffy Hi and thank you. I recommend using silken tofu for a smooth chewy texture, but if you can’t get tofu, you can replace it simply with water. The amount of water should be about 90% of the Glutinous Rice Flour weight. You should aim for a dough firmness similar to your ear lobe. So do not add water all in one go. Rather add the water gradually watching the consistency of the dough. Hope this helps.
Oh my God this is the cutest thing I've ever seen (I have a feeling I'll be saying this a lot in your videos) They look beautiful, I've never eaten it but I'll look for the ingredients ASAP 💕 Can you tell me about storage? How long can I keep them in the fridge? Can I make a bunch and storage before cooking? Can I put them in the freezer? Thank you for this video 💕
Hi Taina, thank you. Mitarashi Dango can lose their chewy texture and harden fairly quickly. Therefore they are better consumed on the day made. However, you can put the Dango in an airtight container and keep at room temperature up to 2 days. If you live in hot place, I recommend to put them in an airtight container or a ziplock bag and store them in the refrigerartor. It looks lovely but anything with rice will not have a very long life in a fridge. After a few days it will get mushy, a week it will be spoiled. So, if you can't eat them after a day or 2, you might try freezing them (you can keep them for about a month in a freezer). When you want to eat them, It is the best to thaw them naturally at room temperature (this takes about 30-60 minutes) or you can microwave it. As for the uncooked Dango, although you can freeze them in ziplock bag for up to 3 months, these method will dry them out and they cracked slightly around the edges. They did cook as per normal once they were dropped into the boiling water, but the cracked edges are not as perfect as you’ll like them to be, so better not freeze them too long. Hope this helps
Hi, I’ve been thinking of making these but I have a question, do you need grease proof paper? I might not be able to get my hand on it (sorry if I sound stupid)
Gorgeous video! I've been looking at a few dango recipes and several insist that you should ONLY use shiratamako as the glutinous rice flour element. I can't get that easily where I can (or even mochiko, really). Will this work with thr more easily accessible 'green bag'/elephant brand glutinous rice flour?
I hope it's not too late to ask questions on this video, but what tools do you use to help shape your treats? Do they sell kits for those who want to decorate dumplings and desserts?
You can buy by search online for “clay or fondant modeling and sculpting tools” in google. They usually comes in 1 set with many different shapes which you can use according to your needs. Hope this helps.
Hi, for the cooked Dango, it’s best serve on the day they are made. You can place them in an airtight container and keep at room temperature up to 2 days. If you live in hot or humid place, I recommend to put them in an airtight container or a ziplock bag and store them in the fridge or freezer (you can keep for about a month in a freezer). When you want to eat them, It is the best to thaw them naturally at room temperature (this takes about 30-60 minutes) or you can microwave it for 10-30 seconds. *Please note if you keep them either in the fridge or freezer, the texture won’t be chewy as before. As for the uncooked Dango, although you can freeze them in ziplock bag for up to 3 months, these method will dry them out and they cracked slightly around the edges. They did cook as per normal once they were dropped into the boiling water, but the cracked edges are not as perfect as you’ll like them to be, so better not freeze them too long. Hope this helps.
Hii!! I wanna try to make, they look so cute and yummy!!!♡w♡ how do you make the eyes and mouth? And did you add colorant to the other balls? Just for know if it's correct or something else x3
Hi, Thank you for your sweet words. Yes I used food gel colouring for the pink and black. And for the extra flavor, I am using cocoa powder for the light and dark brown colours. Hope this helps.
Hi, I recommend using silken tofu for a smooth chewy texture, but if you don’t like tofu, you can replace it simply with cold room temperature water. The amount of water should be about 90% of the Glutinous Rice Flour weight. You should aim for a dough firmness similar to your ear lobe. So do not add water all in one go. Rather add the water gradually watching the consistency of the dough. Hope this helps.
this looks absolutely DELICIOUS AnD cUtE, but can i replace glutinous rice flour with smthg else? sadly there's like. no way to get my hands on that where i live. :(
Thank you for your kind words. You can substitute glutinous rice flour with Shiratamako (sweet rice flour) or if you can't find Shiratamako, you can use Mochiko with about 1 tablespoon of cornstarch or potato starch flour added. You can find all of these flours at a Japanese grocery store or you might be able to find them at a health food store too, since rice flour is more popular nowadays as a gluten-free thickening agent for sauces. Hope this helps.
@@citlazila Yes, glutinous rice flour is a type of Shiratamako (sweet rice flour). They use Shiratamako in Japan, in other countries we can substitute it with glutinous rice flour. The difference you'll notice is glutinous rice flour comes in very finely powdered flour, while Shiratamako flour looks more like coarse granules. Both can use for making dango and mochi. Hope this helps.
The reason icing sugar used instead of regular sugar is because it’s dissolves easily and provides a smooth consistency for the dango. Hope this helps.
Hi, I recommend using silken tofu for a smooth chewy texture, but if you can’t get tofu, you can replace it simply with water. The amount of water should be about 90% of the Glutinous Rice Flour weight. You should aim for a dough firmness similar to your ear lobe. So do not add water all in one go. Rather add the water gradually watching the consistency of the dough. Hope this helps.
Can't wait to try it out on the kids, looks so fun to make. Thanks for sharing🍡
My pleasure, I hope you will enjoy making it.
I love japan sweets they look so good🍡🍱🍚🍙🍘🍥🍧🍤🍛🍣🍱🍝🍜🦪🥟
Thank you for loving my work.
I really like this video! But, can I substitute the tofu for something else? I'm not sure that Ill be able to get my hands on it.
Psyche Fluffypuffy Hi and thank you. I recommend using silken tofu for a smooth chewy texture, but if you can’t get tofu, you can replace it simply with water. The amount of water should be about 90% of the Glutinous Rice Flour weight. You should aim for a dough firmness similar to your ear lobe. So do not add water all in one go. Rather add the water gradually watching the consistency of the dough. Hope this helps.
@@BEMBUMKITCHEN This was very helpful. Thank you so much!
Psyche Fluffypuffy you’re welcome 🙂
I just made mitirashi dango yesterday for the first time and it was so good!! Especially with the tofu it made the most amazing texture!
can I make it with firm tofu?
I will try to make this!! Thank you so much ! Such a cute recipe and video
Michelle E. S. You are welcome and thank you, I appreciate that. Hope you will like it 🙂
earless bears🤣🤣🤣🤣 you stupid cat😏
Ngl its pretty impressive how easily you shaped the dango into a cute bear
Thank you, I really appreciate you taking the time to express that.
This was so enjoyable thank you.
My pleasure.
Oh my God this is the cutest thing I've ever seen (I have a feeling I'll be saying this a lot in your videos)
They look beautiful, I've never eaten it but I'll look for the ingredients ASAP 💕
Can you tell me about storage? How long can I keep them in the fridge? Can I make a bunch and storage before cooking? Can I put them in the freezer?
Thank you for this video 💕
Hi Taina, thank you.
Mitarashi Dango can lose their chewy texture and harden fairly quickly. Therefore they are better consumed on the day made.
However, you can put the Dango in an airtight container and keep at room temperature up to 2 days. If you live in hot place, I recommend to put them in an airtight container or a ziplock bag and store them in the refrigerartor.
It looks lovely but anything with rice will not have a very long life in a fridge. After a few days it will get mushy, a week it will be spoiled.
So, if you can't eat them after a day or 2, you might try freezing them (you can keep them for about a month in a freezer).
When you want to eat them, It is the best to thaw them naturally at room temperature (this takes about 30-60 minutes) or you can microwave it.
As for the uncooked Dango, although you can freeze them in ziplock bag for up to 3 months, these method will dry them out and they cracked slightly around the edges.
They did cook as per normal once they were dropped into the boiling water, but the cracked edges are not as perfect as you’ll like them to be, so better not freeze them too long.
Hope this helps
@@BEMBUMKITCHEN yes it helps a lot! Thank you so much 💕
Tainá Moreira ur welcome 🙂
I love these, how many can you make with the given amounts of ingredients ?
SancraLeo These recipe can produce 18 pieces Dango. Hope this helps
@@BEMBUMKITCHEN thank you so much, my friends and I enjoyed them. I'm so grateful you shared this with us 🙌🏽
SancraLeo My pleasure, I’m glad that you and your friends love it
This helped me a LOT THANK YOU THANK YOU THANK YOU tho mine didn’t look as perfect as yours 😭
My pleasure, I’m sure yours are lovely as well.
すごく可愛いですね。I will try to use palm sugar for sauce. Thanks you for nice video. I love it's.
Sounds a good idea! I would like know how does it taste. Thank you for loving my work, it’s a pleasure.
It's so adorable. I have to try making these thank you
Thank you for your kind words, I hope that you enjoy the recipe.
Yes just YES
And thanks 💞😾
You are most welcome.
Hi, I’ve been thinking of making these but I have a question, do you need grease proof paper? I might not be able to get my hand on it (sorry if I sound stupid)
Yes you can leave it out, just make sure that you stick all the details really well and handle it gently when you pick them up. Hope this helps.
Ok thx! Luv ur vids btw
You are welcome, thank you for loving my work.
This will be my ultimate achievement in life if I can make it as cute as you did
Yes of course you can!
BEMBUM KITCHEN I doubt it 😆🤣
@@BlueBenz2005 if you think it might be hard to make one or another maybe you can just stick to the easiest one to shape or do it the traditional way
Love love love! Can I use Rice Flour instead Glutinous Rice Flour? Thanks :)
Hi, unfortunately you can’t use rice flour for Dango, hope this helps.
SO CUTE!
Q leah Thank you
Gorgeous video! I've been looking at a few dango recipes and several insist that you should ONLY use shiratamako as the glutinous rice flour element. I can't get that easily where I can (or even mochiko, really). Will this work with thr more easily accessible 'green bag'/elephant brand glutinous rice flour?
Thank you for your compliment. Yes, any brand of glutinous flour works well. Hope this helps.
Cute!😍😍
Gui Vianna Thank you, I’m glad that you like it
So how do you make flavors 🤔? I saw one video saying they don't have taste
Dango itself is mildly sweet, when we brush over the Mitarashi Sauce, each bite is savory and satisfying without being overly sweet. Hope this helps.
I hope it's not too late to ask questions on this video, but what tools do you use to help shape your treats? Do they sell kits for those who want to decorate dumplings and desserts?
You can buy by search online for “clay or fondant modeling and sculpting tools” in google. They usually comes in 1 set with many different shapes which you can use according to your needs. Hope this helps.
This is so gosh darn cute :3
Thank you.
How long can i store these and still have them tasting good and chewy as before?
Hi, for the cooked Dango, it’s best serve on the day they are made.
You can place them in an airtight container and keep at room temperature up to 2 days.
If you live in hot or humid place, I recommend to put them in an airtight container or a ziplock bag and store them in the fridge or freezer (you can keep for about a month in a freezer).
When you want to eat them, It is the best to thaw them naturally at room temperature (this takes about 30-60 minutes) or you can microwave it for 10-30 seconds.
*Please note if you keep them either in the fridge or freezer, the texture won’t be chewy as before.
As for the uncooked Dango, although you can freeze them in ziplock bag for up to 3 months, these method will dry them out and they cracked slightly around the edges.
They did cook as per normal once they were dropped into the boiling water, but the cracked edges are not as perfect as you’ll like them to be, so better not freeze them too long.
Hope this helps.
Tyy
Hii!! I wanna try to make, they look so cute and yummy!!!♡w♡ how do you make the eyes and mouth? And did you add colorant to the other balls? Just for know if it's correct or something else x3
Hi, Thank you for your sweet words.
Yes I used food gel colouring for the pink and black.
And for the extra flavor, I am using cocoa powder for the light and dark brown colours. Hope this helps.
@@BEMBUMKITCHEN thank you very much! It helps me a lot🙏💖
My pleasure.
cute!!
Thank you.
Do you add cold or boiling water? If you add cold water to glutinous flour it won’t form a dough right? Btw I want to exclude the tofu
Hi, I recommend using silken tofu for a smooth chewy texture, but if you don’t like tofu, you can replace it simply with cold room temperature water.
The amount of water should be about 90% of the Glutinous Rice Flour weight. You should aim for a dough firmness similar to your ear lobe. So do not add water all in one go. Rather add the water gradually watching the consistency of the dough. Hope this helps.
this looks absolutely DELICIOUS AnD cUtE, but can i replace glutinous rice flour with smthg else? sadly there's like. no way to get my hands on that where i live. :(
Thank you for your kind words.
You can substitute glutinous rice flour with Shiratamako (sweet rice flour) or if you can't find Shiratamako, you can use Mochiko with about 1 tablespoon of cornstarch or potato starch flour added.
You can find all of these flours at a Japanese grocery store or you might be able to find them at a health food store too, since rice flour is more popular nowadays as a gluten-free thickening agent for sauces. Hope this helps.
at the asian market store they told me that its the same riace flour that they use for Mochi
@@citlazila Sorry which flour do you refer to?
@@BEMBUMKITCHEN
the glutinous rice flour
@@citlazila Yes, glutinous rice flour is a type of Shiratamako (sweet rice flour).
They use Shiratamako in Japan, in other countries we can substitute it with glutinous rice flour.
The difference you'll notice is glutinous rice flour comes in very finely powdered flour, while Shiratamako flour looks more like coarse granules. Both can use for making dango and mochi. Hope this helps.
Is this question too late but instead of the tofu are you saying you can use water as well????
Yes, you can substitute tofu with water. Hope this helps.
ur channel is so underrated
Are we able to use regular sugar instead of icing sugar?
The reason icing sugar used instead of regular sugar is because it’s dissolves easily and provides a smooth consistency for the dango. Hope this helps.
My favorite food is dango so I will need to buy the ingredients then make it
I hope you like it!
Kawaii
Arigatōgozaimashita.
I live in Japanese I bought the dango Taste now it’s my family bouht 5 for me The one that has the soy sauce and this 🍡
That’s sounds great, which one is your favorite? I love them all so much.
Can I replace the tofu for something else. Its not common where I live. 😊
Hi, I recommend using silken tofu for a smooth chewy texture, but if you can’t get tofu, you can replace it simply with water.
The amount of water should be about 90% of the Glutinous Rice Flour weight. You should aim for a dough firmness similar to your ear lobe. So do not add water all in one go. Rather add the water gradually watching the consistency of the dough. Hope this helps.
Can I use milk instead of water or tofu?
Yes you can, but to be honest I have never tried it before. Maybe you can give it a try and let me know? I would love to know the result. Thank you.
How do you get the ears to stick
Tran Vu Just attach it and gently press to the head. If it’s a bit dry and hard to stick, apply a bit of water as a glue. Hope this helps.
Oh all right!!!! I GUESS I'll subscribe to this super cute super relaxing channel..... like you've given me much of a choice😒
Thank you for subscribing and loving my work.
@@BEMBUMKITCHEN it really is fantastic. You're very talented🥰
Thank you. You made my day 🙂
😍😍😍😍😍😍😍😍
YESA
Thank you.
Disney dango
The music makes it sound like someone died ☹️
I’m sorry you feel that way.