Active Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
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.
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.
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.
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.
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.
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.