INGREDIENTS

• Matcha Dango
• • 1 Tbsp Aiya Culinary Grade Matcha
• • 1 Cup Mochiko Rice Flour
• • ¼ Cup Cane Sugar
• • ¼ Cup Water
• • ¼ Cup Red Bean Paste
• Matcha Goma Coating
• • 1 Cup Sesame Seeds
• • 2 tsp Aiya Culinary Grade Matcha
• • 1 Cup Water
• Frying
• • 2 Cups Vegetable Oil
• Finishing
• • 1 tsp Aiya Culinary Grade Matcha
• • 2 tsp Powdered Sugar

DIRECTIONS

• 1. In a large bowl mix together the rice flour, Matcha powder and cane sugar.
• 2. Add in the water and mix well until a dough starts forming together.
• 3. Using a small ice cream scoop to form mini balls.
• 4. Take each ball and flatten them with your hands and fingers. Fill each one with half a tsp of red bean paste and roll back into a ball.
• 5. Set up a dredging station by filling one bowl with sesame seeds and Matcha powder and another bowl with water.
• 6. Dip the filled balls in water first.
• 7. Then in the sesame Matcha mixture.
• 8. Repeat for all the balls until all are coated.
• 9. To cook use a small sauce pan and fill with 2 inches of vegetable oil. Heat up the oil on medium heat for about 5 minutes. Use some stray sesame seeds to test the hotness of the oil. If they start to sizzle once you flake some in, the oil is ready. If not wait another 30 seconds and test again.
• 10. When the oil is ready fry 4 balls at a time to maintain the high temperature of the oil. Keep turning the balls in the oil and cook for about 5 minutes until nice and golden.
• 11. Place the cooked balls on a plate lined with paper towels. This will absorb some of the oil. Repeat with the rest of the balls.
• 12. To serve mix 1 part Matcha to two parts powdered sugar and dust the balls.