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Dango Mochi

Servings 100 g
Calories 316kcal
Japanese Dango Black Sesame Recipe


Mixture A – Dango

  • 105 g ERAWAN BRAND glutinous rice flour
  • 80 g water
  • 20 g sugar

Mixture B – Sesame caramel and praline

  • 100 g sugar
  • 50 g black sesame
  • 20 g corn oil
  • 1 g salt
  • 1/2 tsp baking powder

Cooking Method

Sesame caramel & praline instructions:

  • In a saucepan, add ⅓ of the sugar and heat it gently until melted. Add the second ⅓ of sugar and melt. Once melted, add in the last ⅓ of sugar and start caramelizing until the desired colour.
  • Once the colour reaches amber, add in the baking powder and stir vigorously followed by adding in the black sesame and salt.
  • Remove from heat and pour the caramel onto a piece of silicone mat.
  • Let it cool down and snap the caramel into smaller pieces.
  • Process it in a processor. Once smooth, reserve some of the caramel dust for garnishing later.
  • Continue to process the rest of the caramel and add corn oil.
  • Blend until a fine paste is achieved.

Dango instructions:

  • In a mixing bowl, add all the ingredients together.
  • Separate the dough and roll into small balls. Ideally, each ball should weigh around 13 g.
  • Prepare a pot of water and bring to boil. Once boiled, boil the Dango balls at a low heat.
  • Remove and immerse in a bowl of water.
  • When it is still warm, remove from water and skewing it with a bamboo skewer.
  • Serve it together with its praline and caramel dust.


Yield: A Sharing Portion for 2

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