Kinako Dango

Kinako dango

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Just a woman who loves cooking and collecting books. Oh, I also really like chinchillas. :)


Kinako is roasted soy flour popular in Japanese confections. Dango is a glutinous rice dumpling often skewered and come in a variety of flavors. This dessert is easy to make and a great ending to some Japanese curry or sushi platter.


1/2 cup sweet rice flour (mochiko, not shinko which is regular rice flour)
1/2 cup water (you may need more or less depending on the texture)

1/4 cup kinako flour
1/4 cup sugar
1/2 tsp salt
bamboo skewers


Makes approximately 10 1" diameter dumplings.

  1. Combine the rice flour and water and mix until a smooth dough forms. You may need to add more/less water. The dough should feel smooth in your hands. If it feels grainy and the dough is not coming together, add more water. If you add too much water and it becomes slushy, you can add more flour. Do this until you have the desired smooth consistency.
  2. Form the dough into balls approximately 1" in diameter.
  3. Bring a large pot of water to a boil.
  4. Drop the balls into the boiling water. Initially, the balls will sink to the bottom. They are done when they've floated to the top.
  5. While the balls are cooking, whisk together the kinako, sugar, and salt. Place the mixture in a large plate.
  6. When the rice balls are floating and done, remove them with a slotted spoon.
  7. Roll the rice balls in the kinako mixture until all balls are covered.
  8. Skewer the rice balls with bamboo skewers and place on a serving plate.
  9. Pour the excess kinako mixture on top of the rice balls.
  10. Enjoy immediately!


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