Japanese Rice Dumpling

Kibi dango きびだんご image. Dango is a kind of japanese sweets and is often served with green tea it is eaten year round but the different varieties are traditionally eaten in given seasons. An ancient japanese custom was to float straw dolls down a river on a boat to the sea taking the bad spirits.

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Traditionally zongzi is enjoyed on the fifth day of the fifth lunar calendar or may 5th to celebrate the duanwu festival also known as the dragon boat festival.

Japanese rice dumpling. Add rice and salt cover and reduce heat to medium. Dango is a japanese dumpling and sweet made from mochiko related to mochi it generally is finished round shaped three to five dango are often served on a skewer skewered dango pieces called kushi dango 串団子. Cook for one hour. Made by heating and kneading a mixture of glutinous rice flour sugar millet powder and starch syrup kibi dango is a white very soft and chewy rice dumpling.

This rice dumpling is often used as a topping in desserts. The holiday involves displaying dolls which people used to think could contain bad spirits. Check to see if more water must be added to prevent sticking remove from heat and let cool for 5 minutes. The japanese call these rice dumplings obagies bring water to boil in a 2 quart saucepan.

Zongzi the chinese equivalent of the japanese chimaki is a sticky rice dumpling. Chimaki japanese rice dumplings girls day known as hinamatsuri in japan is a day set aside to celebrate girls every march 3 in japan. Kibi dango literally millet dumpling is a local specialty of okayama prefecture. Preheat oven to 350 degrees f.

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