Dessert Snack

US Potato Dango

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  • Potato Type: Yellow
    Cuisine: Asian
  • Serves: 54 pcs or 18 sticks of 3
    Prep Method: BoiledGrilled
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Street food has taken a turn for the best over the years. Whether it’s the snack shacks by the side of offices in the business district, or smaller mobile vendors, street food cred has never been better. So what’s next for easily available and affordable street foodstuff? Its surging popularity has led Potatoes USA to offer this selection inspired by different corners of Asia. Experience the enhanced flavors, convenience and ease of using U.S. potatoes in various forms for these street food recipes. Now let’s get cooking!



  • 70g 1/2 cup Rice Flour
  • 310g 2 cups Glutinous Rice Flour
  • 45g 3 Tbsp Standard Potato Granules
  • 80g 1/3 cup White Sugar
  • 300ml 1-1/4 cup Boiling Water*


  • 30g 2 Tbsp Soy Sauce
  • 60g 1/4 cup White Sugar
  • 30g 2 Tbsp Water
  • 5g 1/2 Tbsp Cornstarch
  • Glutinous Rice Flour for dusting
  • BBQ Sticks


  1. In a stainless bowl, combine all ingredients for the dough. Carefully add 1/2 of the water and mix with a wooden spoon or spatula. Then add 1 tbsp. at a time of hot water until the mixture can form a dough. If the water wasn’t fully consumed, discard. If the dough feels a little bit dry, try adding another tablespoon of water.
  2. Knead the dough until it forms a smooth dough.
  3. Divide the dough into 3, and add corresponding a few drop of flavorings to color each one. (Ube flavor, Green Pandan flavor, and plain). If the dough is a bit wet after adding the food coloring, just add some glutinous flour.
  4. Make 1 inch balls, around 15g. Each and roll it in the palm of your hands to create a perfect ball. Roll into some glutinous rice flour to prevent from sticking, before putting it into a tray.
  5. Prepare a pot of boiling water. Drop each ball and cook it for 2 mins. until cooked. Drain and place in a dry plate with some rice flour. Let it cool and skewer the dangos into 3’s.
  6. Just before serving, grill the skewered dango balls in a charcoal griller and just roll it to dry up all sides and create scorched marks.
  7. After grilling, brush the dango with syrup.

* If using a plastic or electric steamer, cover the layer with cloth before covering it with its cover to prevent excess condensation of the item.

** If filled dango is desired, create a bigger dough, then fill it with desired flavor like making a Mochi before steaming or boiling.

*** Fruit syrup or sauce can be replaced in our soy syrup.


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