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Pumpkin Mitarashi Dango

By: Cayla Gallagher
Published: October, 21 2015 Last Updated: August, 21 2023
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Pumpkin Mitarashi Dango

Course snacks
Cuisine american

Ingredients

Dango

  • 100 g canned pumpkin
  • 1 tsp pumpkin pie spice
  • 50 g shiratamako flour
  • cocoa powder

Mitarashi Sauce

  • ½ cup water
  • 3 tbsp sugar
  • 1 tbsp soy sauce
  • 2 tsp katakuriko potato starch

  • 3 bamboo skewers

Instructions

  • Place the pumpkin in the microwave for 30 seconds, or until warm.
  • Add the pumpkin pie spice and shiratamako flour and mix until fully combined.
  • Take a small piece of dough and knead it together with some cocoa powder to dye it brown. Divide the remaining dough into 9 balls. Make grooves around the sides with a skewer to create pumpkin shapes.
  • Divide the brown dough into 9 pieces and shape them into stems. Stick one onto each pumpkin.
  • Place the pumpkins in a pot of boiling water, and once they rise to the surface, boil for 1 minute. Place them into a bowl of ice water to stop the cooking. Set aside.
  • Place the water, sugar, soy sauce and katakuriko into a small pot set to medium heat. Heat until the sauce has thickened.
  • Skewer 3 pumpkins onto each skewer and coat in the mitarashi sauce.

Video

Notes

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http://www.youtube.com/pankobunny
Keyword pumpkin
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Cayla Gallagher

Cayla Gallagher

Hi everyone! My name is Cayla Gallagher, and I’m the creator of Pankobunny!
 

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