In a separate large bowl, combine … Dango are quick and easy Japanese dessert treats of boiled sticky mochi balls mixed with silken tofu, tinted with matcha or your preferred food colorings, and served on skewers. Whenever I visited Japan growing up and saw mitarashi dango (みたらし団子) being sold on the streets, I had to have them. Chi chi dango is a Japanese dessert of bite-sized mochi (rice cake) that is pillowy soft and sweetened with sugar and coconut milk. In a mixing bowl, sift dry ingredients: mochiko, sugar, and baking powder, and set aside. Not to be confused with the popular mochi rice cakes made directly from rice, dango is made with from powdered grains and cereals, usually rice flour (mochiko), to which water is added, shaped into balls and then steamed and boiled.They will often be found three or four at a time on a little skewer and coated in roasted soybean flour and flavoured with soy sauce and red bean paste. Hanami Dango: sweetened dumplings served on a skewer that is made with a mixture of rice flour and glutinous rice flour. Little did I know how easy it is to recreate this dish at home. Traditionally the flours used are Joshinko and Shiratamako (but we will be using Mochiko today because it is much easier to find). I loved the chewiness of the dango (unfilled mochi dumplings), the char from the grill and the sweet and savory mitarashi sauce drizzled all over. What is Dango?