- Colored mochi (via) -
- Dango on the grill (via) -
After a weekend of grilling my in laws, I’ve discovered that the only difference between mochi and dango is the way that they are made. To make mochi, you start with actual glutinous rice that is ground, steamed, and then pounded to make a sticky ball or cake.
Although it looks similar to mochi, dango is made from different types of rice flour (including a sweet glutinous rice flour, of which the base is called mochiko). Dango is easier to make since it doesn’t require you to pound the dough. You simply mix the rice flour with hot water to make a dough, separate it into small balls, and boil them in salted water.
Both mochi and dango can be eaten in similar ways – filled with azuki (daifuku), grilled, with a sauce, skewered, etc. – so it’s easy to confuse them with each other especially if you’re not the one making it!