♥FOLLOW ME HERE♥https://www.facebook.com/ochikeronhttps://plus.google.com/111926234494130917642http://twitter.com/ochikeronhttp://instagram.com/ochikeron/Kaki (Japanese Persimmon) is in season now!I think I am buying it whenever I go and shop at the supermarket :3Some of my viewers requested me for a simple sweet using Kaki, so I made this for you. I hope you like it. It was really good!!!BTW, if you use Tofu instead of water, Dango become much softer.http://www.youtube.com/watch?v=jNEXHoLn2VY---------------------------------Kaki and Shiratama Dango with Kuromitsu (Japanese Persimmon and Sweet Rice Dumplings with Brown Sugar Syrup)Difficulty: EasyTime: 25minNumber of servings: 16 DangoIngredients:((8 White Dango))75g (2.7oz.) Shiratamako (lumpy glutinous rice flour)1/2 tsp. sugar75ml- water((8 Matcha Green Tea Dango))75g (2.7oz.) Shiratamako (lumpy glutinous rice flour)1/2 tsp. sugar1 tsp. Matcha green tea powder75ml- water((Finish))1 Kaki (Japanese persimmon) *any fruit is okayKinako (soybean flour) *finely chopped nuts are okayKuromitsu (brown sugar syrup) *honey is okayDirections:((8 White Dango))1. Put Shiratamako, sugar and water in a bowl and knead the dough with your hand until smooth. Adjust the texture by adding more Shiratamako or water until the dough turns as soft as your earlobe.2. Divide the dough into 8 small pieces and roll into small balls. Then press the center of the ball gently with your finger (in this way, dango cook evenly and faster).3. Bring a large pot of water to a boil. Gently drop the Dango in the boiling water. After a few minutes, Dango will float to the surface. Boil for another 1-2 minutes. Then remove from the boiling water and transfer into cold water (to cool and remove the slimy texture). After a minute, drain well.((8 Matcha Green Tea Dango))Make the same as the white Dango, but sift the Matcha green tea powder before mixing.((Finish))1. Cut Kaki into bite-size pieces.2. Place the Kaki and Dango in a dish. Top with Kinako and Kuromitsu.*You can store the Dango in the freezer. When you eat, defrost at room temperature OR microwave OR cook in boiling water.*You can store the Dango in the fridge for 3 hours but they can easily get hard, so I don't recommend it.↓レシピ(日本語)http://cooklabo.blogspot.jp/2013/11/blog-post_6.html---------------------------------How to Make Dango (Japanese Sweet Dumplings) 串だんごの作り方 (みたらし あんこ)http://www.youtube.com/watch?v=jNEXHoLn2VYMusic byEpidemic SoundMoody Tunes 2FYI (products I used in my videos):http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22♥Original T-SHIRTS♥http://www.youtube.com/watch?v=FFsQE0qd_4w♥Visit my Blog for more Recipes♥http://createeathappy.blogspot.com/♥My Recipe Posts in Japanese♥http://cooklabo.blogspot.jp/http://cookpad.com/amihttp://www.lettuceclub.net/mypage/toukou_top.html?user_code=00153826http://twitter.com/alohaforever♥and of course SUBSCRIBE♥http://www.youtube.com/ochikeron