Kushi-dango (skewered Sweet Dumplings)

From: Chef #1133810

On Jan 17, 2009

I only made the sauce part and used it on pre-made Korean race cakes for a quicker version. For such a simple recipe, this sauce is great and tastes authentic. My husband likes them too, and requested that I pack these in his lunch! I used to eat kushi dango all the time in high school and this is the first time I've tried a home version. Thanks for this!

From: Canadian Cookie

On Apr 23, 2008

I forgot how much I love these! They worked out great - I used Mochicko brand Rice Flour (glutenous).... reminded me of the food you get at the local Asian Night market.... yum!

From: PinkCherryBlossom

On Jul 24, 2006

Unfortunately this really didn't work for me! I used the correct amounts of water and rice flour but ended up with a batter rather than a dough. I ended up using all of my rice flour (and I can only get it mail order so that made me grunmpy) AND some wheat flour to make a dough. I steamed the dumpling but they just didn't taste right (probably the wheat flour) also I seemed to have a huge amount of sauce for the number of servings over half of it was thrown away - I hate waste. I don't think i would try this again (mainly because I want to save my rice flour) which is a shame as i was really looking forward to them.

From: HeatherFeather

On Feb 5, 2008

For flavor, I would have rated these higher as these tasted quite yummy, especially the sauce. However, following the directions and the measurements currently given, I had the same difficulty with the dough as other reviewers, even though I did use the correct glutinous rice flour. There was no way at all to knead or form the batter into dumpling balls, so I started adding a bit extra flour, 1/4 cupful at a time, until it was thick enough to knead and shape properly, which today was an extra 3/4 cup flour total. The sauce was delicious, although made much more than was actually needed for just 4 skewers. I would halve the amount of the sauce next time.