Our Take on Bokksu's Dango

Happy September everyone! I don’t know if everyone knows about it, but there is a subscription service called Bokksu that my husband and I adore. We learned about it through ProZD, a YouTuber who does Bokksu unboxing almost once a month. Bokksu is a subscription box that sends Japanese snacks and candy set to a theme each month with a tea to pair. My husband and I have enjoyed the subscription off and on for over a year or two now, and have consistently received boxes since last February. This month the box was themed around the Japanese moon festival and included more items than my husband and I could have ever imagined!

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​One fun twist about this box is that it came with a recipe to make tsukimi dango with a brief history on how dango is a staple item at the moon festival. While the snacks and tea included in the Bokksu were delicious, Adam and I could not resist the chance to try cooking something new. We researched the rice flour, ordered some, and made dango the exact same day they came in! ​

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​To make the dango, the recipe called for a 1-to-1 ratio, but I quickly found that this was not correct. After slowly adding in water the dough became too runny, so I had to add more and more flour. I would say start with a 2 to 1 ratio (double flour to water) and then continue to add water if necessary until you can get an ear-lobe-y consistency.

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 Once the dough was ready, we decided to get experimental and add drops of strawberry extract to some, rum extract to others, almond extract to a few more, and then to leave the rest plain. To differentiate we used purple, pink, and orange food coloring gel to rub into the dough with the extract. While the dango boiled, we made a sauce (that was AMAZING). After boiling we dipped the balls in ice water, then set them on a paper towel to dry. 

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Once complete we enjoyed the dango with the sauce drizzled over alongside our Bokksu treats. It was really fun! Unfortunately, we had so much it made a ton of leftovers and the sauce becomes very gelatin-like after being refrigerated. It was a little funky for Adam, so he hasn’t had any other than the fresh ones, but the taste is the same so I really didn’t mind. ​If you'd like to make some for yourself, the ingredient lists are included below!

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Dango Ingredients:

• 1-2 cups room temperature water
• 2 cups non-glutinous rice flour

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Sauce Ingredients:

• 1 cup Soy Sauce
• 1/4 cup White Sugar
• 1 cup water
• 2 & 1/2 Tbs corn starch

(Mix in a small pot until it boils, then keep it on low heat and continue to stir)