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+ servings
Pile of kinako dango on a plate

Kinako Dango

Author: Gail Ng
Chewy plain and matcha dango coated in roasted soybean flour for a simple Japanese snack
5 from 1 vote
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Yield 10 dango per flavour
Category Desserts
Cuisine Japanese


Plain Dango

  • 60 g mochiko
  • 1 teaspoon granulated sugar
  • 3 tablespoons water

Matcha Dango

  • 60 g mochiko
  • 1 teaspoon granulated sugar
  • 1 teaspoon matcha powder
  • 3 tablespoons water

Kinako Topping

  • 30 g kinako (roasted soybean flour)
  • 1 tablespoons granulated sugar


  • Mix mochiko, sugar, and water until it becomes saturated and sticks together. It may look like there's not enough water but just try pressing the crumbs down together into a dough. It should feel like the texture of an earlobe, soft but firm.
  • Pinch off bits of dough and roll into small ¾" to ½" balls in the palm of your hands.
  • Repeat for the matcha dango. Just add in the matcha powder in step 1 before mixing with water.
  • Bring a pot of water to a boil and cook the dango for 2-3 minutes or until they float to the surface.
  • Remove dango from the boiling water and transfer to a bowl of ice cold water to stop the cooking. 
  • In a small bowl, stir together kinako and sugar. Roll the dango in kinako and serve immediately.


  • Serve dango immediately for the best texture or keep submerged in water for up to 1-2 hours


Calories: 66kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 24IU | Calcium: 8mg | Iron: 1mg
Keywords kinako dango, shiratama dango, sweet soy flour dumplings
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