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If you love mochi, these sweet and crispy, corn dog-like treats are just for you.
3 sticks mitarashi dango (rice cakes on skewers)
Oil for frying
200 grams pancake mix
180 milliliters milk
2 tablespoons kinako (ground soybeans)
Chill dango rice cakes in the refrigerator for 20 minutes.
Combine pancake mix, milk and kinako in a bowl and mix well.
Dip chilled dango into pancake batter and coat well.
Deep-fry in hot oil (170 degrees C) until crispy and golden brown.
Drain on paper towels and serve immediately.