How to Make Your Own Kibi-Dango
As what we can learn from our previous post about kibi-dango, the kibi-dango we can buy from souvenir stores nowadays is different from the original kibi-dango that uses millet as its main ingredient.
Let’s have a refresher first. Kibi-dango (吉備団子) is the dumpling that is a popular souvenir from the Okayama Prefecture. It got its name from the early Kibi no kuni (Country of Kibi) which in present-day Japan includes the Okayama Prefecture.
On the other hand, the other kibi-dango, which is written as 黍団子 in Japanese means a dumpling (dango) made up of millet (kibi).
Homemade Kibi-dango Recipes
In this post, we will introduce some homemade kibi-dango recipes.
簡単おやつ☆きびだんご (Simple Snack☆Kibi-dango) by kobayashi-chan
Glutinous Millet 1 cup
Water 1 cup
Sugar 2 tablespoons
Pinch of salt
Optional Additional Ingredients:
Soybean flour ½ cup
Sugar 1 tablespoon
Pinch of salt
- Wash the millet using a colander.
- After washing, you can add the optional ingredients depending on your preference.
- Put the millet in a bowl or saucepan. Add the 1 cup water.
- Bring to a boil with high flame setting.
- After boiling, put the lid and simmer for 15 minutes.
- After simmering, cook by steam for 5 minutes.
- Add sugar and salt to the mixture.
- Using a mortar and pestle, knead the mixture.
- Mold the mixture into desired sizes.
- You can then coat it with soybean flour.
- You can now enjoy your kibi-dango!
Author’s Note: If you prefer, you can put red bean paste inside the kibi-dango. Also, instead of soybean flour, you can use red bean paste as a coating (just like the ohagi) to your kibi-dango.
Here is another homemade recipe. This one has vague measurements on as to how much of an ingredient is needed. It may be understood as it will be according to your preferences.
○きび団子○ (Kibi-dango) by Tomoko Kitchen
Read bean paste
- In a saucepan, pour the water and the millet. Bring the mixture to a boil.
- Lower the heat. With occasional stirring, make sure the millet becomes soft. Simmer until millet fully absorbs the water. If the water dries out before the millet becomes soft, you can add more water.
- After that, pour some sugar and mix.
- Steam for about 10 minutes.
- While waiting, make small balls out of the red bean paste.
- Turn off the heat and let it cool for a while.
- Make small portions of the millet mixture and put a ball of red bean paste in the middle.
- Mold it so that it will totally cover the red bean paste.
- Sprinkle soybean flour.
- It is now ready to eat.
Author’s Note: The author of the recipe wanted to make a kibi-dango but as the author searched some recipe, it turns out that most of the recipes use joushinko (上新粉, top-grade rice flour made from non-glutinous rice) or komeko (米粉, rice flour). That’s why the author made his own version of easy-to-cook kibi-dango.
Have you tried making a kibi-dango? Share your experience in the comments section below!
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