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Matcha Kinako Dango with Coconut Nectar

Are you ready to find out what our newest obsession is? It's this Matcha Kinako Dango with Coconut Nectar! If you don't know what they are, they're a type of Japanese dumpling/mochi that make for a sweet snack! Made with glutinous rice flour, these are both soft and chewy, and super yummy! We love how Suncore Foods® Premium Midori Jade Matcha Supercolor Powder was incorporated to give some of the dango that splendid matcha flavor!

Ingredients

Makes 8 Matcha Dango:
⅓ cup mochiko or glutinous rice flour
2 1/2 tbsp water (adjust to knead)
2 tsp coconut nectar (optional)
1 tsp Suncore Foods® Premium Midori Jade Matcha Supercolor Powder

Makes 8 White Dango:
⅓ cup mochiko or glutinous rice flour
2 1/2 tbsp water (adjust to knead)
1 tsp coconut nectar (optional)

To Serve:
1/4 cup Kinako, roasted soybean powder
2-3 tbsp coconut nectar

 

Directions

1. Matcha Dango — In a medium bowl, add mochiko, matcha powder*, coconut nectar and water, Mix well until well combined. Knead the dough until firm yet soft and smooth. Divide dough into 8 equal pieces. Roll the dough into 8 evenly sized balls.

2. White Dango — Repeat the same with the white Dango ingredients.

3. Drop matcha and white Dango into the boiling water one by one. Give it a gentle stir to avoid the balls sticking to each other.

4. Cook until the balls float on top, it means they are cooked. Drain and drop them into the ice water and let it cool down completely. Serve with Kinako and coconut nectar. Enjoy!


 


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