Pumpkin Dango aka Sticky Rice Balls with Gochujang Sauce

Do you could have items of pumpkins leftover from the Halloween season or different recipes? 1 / 4 of a pumpkin leftover from a pumpkin pie, or a slice or two from pumpkin soup? Do not waste them and make them into these dreamy little rice balls! Solely THREE components wanted!

These pumpkin dango are manufactured from solely actual pumpkin and glutinous rice flour, plus a little bit matcha for the inexperienced stem half. They’re tremendous straightforward and enjoyable to make as nicely! It is like enjoying with playdough – no like actually, I felt like I used to be a preschooler making enjoyable shapes with the delicate colourful dough, brings again such joyful reminiscences 🙂

You’ll be able to eat these dango simply as is, they’re hearty and subtly candy from the pumpkin. Or, up the flavour recreation even. extra by making a serving sauce! I did a candy and spicy gochujang sauce, it provides such a punch of taste and a little bit warmth to the dish. 

INGREDIENTS:

120 g peeled pumpkin

120 g glutinous rice flour

For the inexperienced stem –

1 tablespoon glutinous rice flour

1/4 teaspoon matcha

1 tablespoon water

For the Gochujang glaze –

2 garlic clove, minced

1 tablespoon gochujang paste

1/2 tablespoon soy sauce

1 tablespoon coconut amino

1-2 tablespoon water

Cooking oil

TO MAKE:

– Peel and thinly slice the pumpkin, switch to a steaming drawer;

– Steam for 10 – quarter-hour till it is fork tender;

– Mash the steamed pumpkin with a fork or potato masher right into a high quality paste, then add the glutinous rice flour, convey collectively and knead to type a dough;

– Please word that totally different manufacturers of glutinous rice flour have totally different ranges of “moisture” in them, so modify the quantity of flour and pumpkin puree accordingly, you wanna type a dough that is delicate however not sticky;

– Convey collectively the components for the inexperienced stem half and type one other dough;

– Take about 25 gram of pumpkin dough, or your most popular measurement, roll right into a ball;

– Use a cotton string to create the creases to seem like pumpkins;

– Take a small piece of the matcha dough and pinch together with your thumb and index finger to form it right into a stem, connect it to the highest of the pumpkin ball;

– Repeat until you employ up all of the dough;

– Convey a big pot of water to boil, gently drop the pumpkin balls into the water one after the other, do not. over crowd the pot;

– Boil till they float to the floor;

– In the meantime, make the glaze, fry off the garlic with a drizzle of cooking oil until fragrant, about 2 minutes;

– Then add gochujang paste, soy sauce, and coconut amino, stir to verify the gochujang is absolutely dissolved;

– Add the water and produce to a delicate simmer, let the sauce cut back to your most popular thickness;

– As soon as the pumpkin balls float to the floor, pressure them out, serve heat with the glaze, get pleasure from!