Potato Glutinous Rice Ball (Dango) Recipe

Name: Potato Glutinous Rice Ball (Dango)
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 18
Cuisine: Korean
Ingredients: 170g Boiled potato; 90g Hot water; 30g Sugar; 3g Salt; 200g Dry glutinous rice flour; 80g Cream cheese; 50g Condensed milk; 100g Whipping cream

by Cooking Tree 2023-04-07

written by Cooking Tree Published: 2023-04-07Updated: 2023-04-18

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Potato Glutinous Rice Ball (Dango) is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made chewy potato glutinous rice balls and dango.
I put potatoes in it, and it seems to have a softer feel than made with only glutinous rice.

If you eat it with cream cheese cream, it will be softer and if you sprinkle cocoa powder, it will blend with the cream and it will be really delicious.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Potato Glutinous Rice Ball (Dango)
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Rating: 5.0/5
( 84 voted )

Serves: 18 Prep Time: 45 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 140 calories 21 grams fat

Ingredients

170g Boiled potato
90g Hot water
30g Sugar
3g Salt
200g Dry glutinous rice flour

80g Cream cheese
50g Condensed milk
100g Whipping cream

Instructions

Prepare the boiled potatoes by straining them.
Add sugar and salt to hot water and mix.
Add sifted potatoes to dry glutinous rice flour and mix.
Add hot water to a bowl, mix, and knead.
Divide by 20g.
Make it round.
Put in boiling water and boil for about 10 minutes.
(Stir in between)
Put in cold water to cool.
Get out of the water.
Thread 4 on skewers.
Add condensed milk to the cream cheese and mix.
Add fresh cream and mix.
(Cream cheese, condensed milk, and fresh cream are all at room temperature)