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The ingredients needed to cook Japanese Summer Sweet ‘Kuzu Dango’:
- Get 200 g sweet potato
- Prepare 2 tablespoon sugar
- Provide 1 teaspoon Matcha powder
- Take 20 g Katakuri starch or Tapioca starch
- Take 100 ml water
- Get 50 g sugar
Steps to make Japanese Summer Sweet ‘Kuzu Dango’:
- Cut sweet potato and boil
- Drain water and mash sweet potato adding sugar.
- Mix matcha powder to half of mashed potato.
- Make small balls and freeze in freezer.
- Mix starch and water well.
- Add sugar and mix. Start heating with very low heat and stir constantly.
- Stirring well, when the batter turn clear, it is done.
- Wetting spoon and hands, make ball.
- Wrap sweet potato ball with starch batter.
Japanese confectionery, Mitarashi dango for traditional sweet image. Any Season Summer Autumn Winter Spring. Kuzu dango! sooooo yeah i got bored so i drew a dango that looked like Kuzu.yeah got a lot of dree time XD. Like all Hanami-dango, the pink symbolizes the cherry blossoms, the green the leaves, and the brown the tree. This particular one has a sweet glaze, and the mochi is surrounded by colored anko (a sweet bean paste; don't be afraid of the "beans." This tastes no more of beans than corn syrup does of corn.).
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