Dango with Matcha Chocolate Fondue

These Japanese dumplings with Matcha and white chocolate sauce are a match made in heaven.

Dango with Matcha Chocolate Fondue from Scandi


Makes 3 serves

Equipment

  • Mixing bowl
  • Medium saucepan
  • Small saucepan
  • 3 skewers

Ingredients

Dango
  • 1 cup glutinous rice flour
  • ⅓ cup water
  • 1 tbsp Matcha Live Longer green tea powder, for decoration
Fondue
  • 300ml heavy cream
  • 300g white chocolate, broken into pieces
  • 1 tsp Matcha Live Longer green tea powder

Instructions

1. Mix the rice flour and water until it forms a firm dough.
2. Divide dough into 9 even sized balls (they should be roughly 2cm wide).
3. Bring a medium sized pot of water to boil and add in your dango balls.
4. Wait until they begin to float and then continue cooking for a further 3 minutes.
5. Drain dango and sprinkle with Matcha powder.
6. Heat cream in a small saucepan until just before boiling point.
7. Take your cream off the heat and stir in your white chocolate until melted.
8. Mix together your Matcha with a tablespoon of the cream and white chocolate mixture until smooth.
9. Stir through the rest of your cream and white chocolate mixture until evenly coloured and pour into a dipping bowl.
10. Place three dango onto each of your skewers, serve alongside dipping sauce and enjoy!