How to Make Tsukimi Dango (Vegan, Gluten Free)
Sep 22, 2021 • Updated Jun 20, 2023
This page may contain affiliate links, which means I will make a small commission for products purchased through my link.
Make this delicious homemade Tsukimi Dango recipe with gluten-free rice flour and pumpkin to celebrate the Japanese mid-autumn festival with an easy and sweet treat. All you need is 4 simple ingredients and 25 minutes.
What are Tsukimi Dango?
In Japan, the Mid-Autumn festival is called Tsukimi or Otsukimi, which means “moon viewing” in Japanese. The festival is held on the 15th day of the 8th month of the Japanese lunar calendar. And during this time, people celebrate by decorating their homes and eating treats. In particular, glutinous rice balls called Tsukimi dango are a must-have during the Mid-Autumn festival.
While there are many different kinds of dango balls or glutinous rice balls, this version has a special ingredient just for the Mid-Autumn festival. During this time, sweet potatoes and winter squash are in season and are often given as offerings to the Moon.
So these sweet sticky rice balls are flavored with sweet potato or kabocha pumpkin as a nod to this tradition and the seasonal produce.
What Makes This Recipe Great
Making dango at home is a fun way that I love to get into the festival spirit. You only need four ingredients (including one optional ingredient). It only takes 25 minutes to make and is such a lovely, festive treat.
In this recipe, I’ll teach you how to make Dango at home, arrange them into the classic pyramid shape, and enjoy this delicious recipe for the Mid-Autumn festival or whenever you plan to make them!
If you love this Dango recipe, try my Mitarashi Dango recipe too!
Ingredient Notes
- Glutinous Rice Flour: Make sure to use sweet rice flour kind labeled as shiratamako or joshinko.
- Water: Use warm water to hydrate the rice starch.
- Kabocha Pumpkin: You can also use orange sweet potato.
- Sugar: This is optional, depending on how sweet you like your dango. The rice flour is already sweet.
How to Make Tsukimi Dango
- Start by steaming your kabocha or orange sweet potato. Cook until tender, then push through a sieve to achieve a smooth purée. Let sit aside and cool.
- Next, make your dango. Gradually add water as you mix your flour in a large bowl with chopsticks. Once all of the water is added to the bowl, and the dough thickens, you should be able to start to use your hands. Add more flour or water (I recommend a teaspoon of water at a time) as needed (brands tend to vary, and the amount you may need also depends on the humidity!). The dough is ready when it’s firm, smooth, and easily workable.
- Divide the dough into 15 equal pieces and roll it into tight balls.
- Set aside 2 of the balls of dough and knead in your pumpkin purée (about 1 tbsp) to add colour. Depending on your pumpkin’s moisture, you may need to add more flour.
- Bring a pot of water to a boil, then gently add all your dango dough balls. Stir with chopsticks occasionally to avoid sticking. The Dango is ready when they start to float to the top.
- Prepare an ice bath and drop your cooked dango gently into the cold water to firm up. Strain and transfer onto a plate or tray.
- To assemble, arrange dango in layers of 9, 4, and top with 2 orange dango!
Secrets to Success
Here are a few tips for making this dango recipe:
- Start by steaming the sweet potato or pumpkin. You want it to be completely tender and fully pureed so it will work into the rice flour well.
- Add as much flour or water as you need to make a slightly sticky but smooth dough. It should hold together well but not stick to your hands too much as you work.
- You can flavor as many rice balls as you like with pumpkin. The plain ones will also be tasty!
Serving Tips
- The traditional way to serve Tsukimi dango is in a pyramid shape. Arrange nine rice balls on a plate, then top with a layer of four, and place two pumpkin/sweet potato balls on top.
Storage Tips
- Store in an airtight container at room temperature for up to 2 days.
Recipe FAQs
This Dango recipe is made with just 4 ingredients- glutinous rice flour, water, Kabocha pumpkin, and sugar (optional).
These rice dumplings have a mild rice flavor, with additional flavor coming from the pumpkin or sweet potato and sweetness from the sugar.
More Recipes to Make for the Mid-Autumn Festival
If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Tsukimi Dango (vegan, gluten free)
Ingredients
- 2/3 cups sweet glutinous rice flour use shiratamako or joshinko for best results, more as needed
- 1/2 cup warm water more as needed
- 1 small slice of kabocha pumpkin or orange sweet potato
- 2 tsp organic cane sugar optional
Instructions
- Start by steaming your kabocha or orange sweet potato. Cook until tender, then push through a sieve to achieve a smooth purée. Let sit aside and cool.
- Next make your dango. Gradually add water as you mix your flour in a large bowl with chopsticks. Once all of the water is added to the bowl and the dough thickens, you should be able to start to use your hands. Add more flour or water as needed (brands tend to vary, and the amount you may need also depends on the humidity!). The dough is ready when it's firm, smooth and easily workable.
- Divide the dough into 15 equal pieces and roll into tight balls.
- Set aside 2 of the balls of dough and knead in your pumpkin purée (about 1 tbsp) to add colour. You may need to add additional flour depending on how moist your pumpkin is.
- Bring a pot of water to a boil, then gently add all of your dango to the pot. Stir with chopsticks occasionally to avoid sticking. The dango is ready when they start to float to the top.
- Prepare an ice bath and drop your cooked dango gently in to cool and firm up. Strain, and transfer onto a plate or tray.
- To assemble, arrange dango in layers of 9, 4 and top with 2 orange dango!
Notes
Secrets to Success
Here are a few tips for making this dango recipe:- Start by steaming the sweet potato or pumpkin. You want it to be completely tender and fully pureed so it will work into the rice flour well.
- Add as much flour or water as you need to make a slightly sticky but smooth dough. It should hold together well but not stick to your hands too much as you work.
- You can flavor as many rice balls as you like with pumpkin. The plain ones will also be tasty!
Serving Tips
- The traditional way to serve Tsukimi dango is in a pyramid shape. Arrange nine rice balls on a plate, then top with a layer of four, and place two pumpkin/sweet potato balls on top.
Nutrition information is automatically calculated, so should only be used as an approximation.
