# Pumpkin dango

Soft, chewy, and bouncy pumpkin-shaped dango mochi sticky rice balls served with a sweet and spicy gochujang sauce.

- Cuisine: Japanese
- Category: Snack
- Diet: vegan, vegetarian
- Language: en

## Ingredients

- pumpkin, peeled and sliced
- glutinous rice flour
- 1/4 tsp matcha powder
- garlic, minced
- gochujang
- soy sauce
- sugar
- water

## Instructions

1. Steam the sliced pumpkin until tender.
2. Mash the cooked pumpkin in a bowl.
3. Add glutinous rice flour to the mashed pumpkin and knead into a smooth dough.
4. Take a small portion of the dough, mix it with matcha powder for the stems, and set aside.
5. Roll the main dough into small balls and shape into pumpkins using kitchen twine.
6. Attach the matcha dough as stems to the pumpkin-shaped balls.
7. Boil the pumpkin dango in water until they float.
8. Sauté minced garlic and gochujang in a pan.
9. Add sugar, water, and soy sauce to the pan to create the sauce.
10. Pour the sauce over the boiled dango.

## Equipment

- bamboo steamer
- knife
- fork
- bowl
- kitchen twine
- pot
- spatula
- pan

## Source

- Original video: https://www.tiktok.com/t/ZP8Tdp6VQ/
- Creator: veganbunnyelle
- Recipe page: https://www.cliprecipe.com/recipe/d37b036a-99f3-44de-908a-9090a9d9dfb9
- Extracted: 2026-09-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt