Kibi-dango
Okayama — Mother recipe · en it
Kibi-dango are crispy on the outside and soft on the inside glutinous rice dumplings, typical of Okayama city.
📷 — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 250g glutinous rice
- 300ml water
- 100g sugar
- 100ml sake
- 100ml mirin
- 1 tablespoon vanilla extract
- 100g grated ginger
- 100g apple jam
- oil for frying
Method
- Wash the glutinous rice and cook it in water for 20-25 minutes until soft. Let it cool down.
- In a bowl, mix the sugar, sake, mirin, vanilla extract, and grated ginger.
- Add the cooled glutinous rice and mix well with the sauce.
- Form small rice balls with your hands and fry them in hot oil until crispy.
- Remove from heat and dip briefly in the apple jam.
- Serve warm, garnished with a sprinkle of grated ginger.
The story
Kibi-dango have a long history in Okayama, where they were first prepared during local festivals. They became popular as the only sweet during celebrations and are now a culinary symbol of the region.
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