Easy and Lovely Chewy Tender Heart-Shaped Dango (Dumplings)

Easy and Lovely Chewy Tender Heart-Shaped Dango (Dumplings)

Make some heart-shaped dango (mochi dumplings) that are perfect as gifts, using a dough that stays tender and chewy even after some time, even the next day.


60 g (or use a mixture of 50 g of shiratama-ko and 10 g of joshinko rice flour)
60 g
1 to 2 tablespoons (adjust to taste)
If you want to color the dough, use food coloring or matcha or whatever you like
a small amount of each


1. Mix all the ingredients together, and knead until the dough has the texture and consistency of your earlobe.
2. To form the heart-shaped dumplings: Roll some of the dough into a ball. Pinch one end to form a teardrop shape.
3. Make a dent in the other side from the pointy end (the wide end) with a toothpick or similar.
4. Tidy up the shape with your hands to make a heart shaped dumpling.
5. Put the formed dumplings in boiling water, and boil for 2 minutes after they float to the surface. Put them immediately into a bowl of cold water, then drain in a sieve.
6. Here are some regular round three-color dango alongside some of these heart-shaped dango.

Story Behind this Recipe

I made a prettier version of a recipe I uploaded previously, Recipe ID: 1568938