This delicious dumpling of glutinous rice flour is dunked in a mixture of pear powder and citric acid with a hard sugar coating. The naturally mild flavors of pear get a dramatic boost from the complementary acidity present in citric acid. They work harmoniously to create a dessert that hits all the right flavor notes.
Ingredients
- Simple Syrup/Sugar Coating:
- 240g (1 Cup) Water
- 240g (1 Cup) Sugar
- Dango:
- 320g (2 cups) Glutinous Rice Flour
- 220g (¾ Cup) Simple Syrup
- 26g (2 Tbsp) Canola Oil
- 60g (½ cup) Pear Powder
- 60g (¼ cup) Sugar
- 2.5g (½ tsp) Citric Acid
Equipment
- Small Heavy Bottom Pan
- Medium Size Heavy Bottom Pan
- Skewer or Pollipop Stick
Timing
Active Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Yield
4 Portions
-
Create Simple Syrup & Candy Coating
Combine the water and sugar in a small heavy bottom pan and bring to a boil.
Remove 220g from the pot, set aside and let cool.
Continue to heat the remaining sugar syrup until it reaches 310°F. This will be for the hard crack sugar coating for the dango.
-
Begin Mixing Dough
In a large bowl combine the rice flour and simple syrup.
Using a fork, blend the ingredients together, this mixture will be very dry.
Bring a medium heavy bottom pot of water to a boil.
-
Boil & Mix Dough
Take 2 tablespoons of the mix and roll 2 balls (save the remaining mix).
Place these 2 balls in the boiling water and cook for 5 minutes. They should increase in size and float to the top.
Remove the balls from the water and place them back in the remaining mix. Add the oil. Using a fork, blend back into the mixture.
-
Create Dough Balls
When the batter is cool enough to handle, place it on a working service and knead for 5 minutes. The dough should start to come together, be smooth, a little sticky but easy to handle.
If the dough starts to crack add a small amount of hot water, and if it’s too tacky add a little more rice flour.
Divide the dough into 18 pieces, and roll those into balls.
-
Boil Dough Balls
Reboil the water and gently drop the balls into the pot.
Cook for 8 minutes or until they have increased in size and are floating. For the first few minutes, gently stir the water to make sure that they are not sticking to the bottom of the pot.
Remove with a slotted spoon and refresh in iced water.
Remove from the water and place them on skewers. 1 dango per skewer or lollipop stick allow them to dry for 5 minutes before moving on.
-
Coat in Sugar & Pear Powder
Get a bowl of ice water ready. In a small bowl mix together the pear powder, sugar, and citric acid.
Roll the dango in the hard crack sugar syrup then plunge it into the bowl of ice water. Keep it submerged for 5 seconds.
Dip this in the pear powder and sugar mixture. Serve immediately, this dish will not store once fully made.
Summary
Recipe Name
Pear Dango
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Comments (2)
February 10, 2021 12:38 pm
How do you get pear power
February 10, 2021 1:46 pm
To buy it or to make it? To buy it you can purchase it from Modernist Pantry. To make it commercially there is either a drum dry process or freeze dry process.