Halloween Dango Eyeballs

Name: How to cook Halloween Dango Eyeballs - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 Dango Eyeballs
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Halloween Dango Eyeballs

When I was looking for Halloween themed food, I found Eyeballs made with Bocconcini (small Mozzarella balls) and Green & Black Olives. What a brilliant idea! I decided I was going to make my own Halloween Eyeballs. The first thing I thought about was Dango Dumplings, which are small white balls. I decorated with coloured dough. The sauce was delicious Mitarashi Sauce. These ‘Eyeballs’ are chewy and yummy.

Ingredient

Food ration :

24 Dango Eyeballs

150 g

Glutinous Rice Flour

50 g

Rice Flour

220 ml

Warm Water *approximately, can be less amount if ‘Shiratamako’ is used

3 tablespoons

Soy Sauce

3 tablespoons

Sugar

1 tablespoon

Mirin

1 tablespoon

Potato Starch OR Corn Starch

1/2 cup

Water

Cooking instructions

* Step 1

Combine Glutinous Rice Flour and Rice Flour in a mixing bowl, add Warm Water gradually, mix and knead to achieve the firmness of the dough same as firmness of your earlobe. (*This is traditionally taught.) It is a bit dry to the touch. Roll into 2-3cm size balls. Save a small amount for decoration.

* Step 2

*Note: Rolled balls should not touch each other as they will stick to each other.

* Step 3

Add a very small amount of green colour (OR colour of your choice) to the saved dough and mix well. Adjust the firmness by adding extra Flour or Water. *Note: I used Matcha Powder, so I added extra Water, but only a very small amount.

* Step 4

Make 7-8mm size balls, and save a small amount of dough to make the pupil. Flatten each ball into a thin round, and place each round on an eyeball. Using a chopstick, make a small hole in the centre.

* Step 5

Add a very small amount of black colour to the saved coloured dough. Make 2-3mm size balls. Place each ball in the hole that you made in the centre of the coloured dough. Roll each eyeball to smooth the surface.

* Step 6

Cook the dango dumplings in rapidly boiling water. When the dumplings are floating, cook a few more minutes, then drain and place them in icy cold water to cool.

* Step 7

Place all Mitarashi Sauce ingredients in a saucepan, stir well, and cook over medium heat, constantly stirring, until thick. *Note: You may wish to add red colour to make the sauce look like blood.