Coconut Kinako Dango: Indian and Japanese Rice Dumpling Fusion
[Vegan]

To Make the Coconut Filling:

1. In a small pan, combine the jaggery and coconut. Keep stirring until the jaggery dissolves and all the liquid evaporates. Remove from heat and let cool completely.

To Make the Dango Dough:

1. Mix together the glutinous rice flour, a pinch of salt, and water until it comes together into a dough.

To Fill the Dango:

1. Take a small piece of the dough, make a ball, flatten it, and place a small amount of filling in it. Seal the edges and roll into a ball again. Repeat with the remaining dough and filling.
2. In the meantime, put a large pot of water to boil. Take another bowl of cool water and set it aside to blanch the cooked dango in.

To Make the Dango:

1. Drop the filled dango balls into the boiling water, cover, and cook until the dango balls rise to the surface.
2. Drain with a slotted spoon and blanch into the bowl of cool water.

To Assemble:

1. In a medium bowl, mix together the kinako powder and sugar. Drain the cool dango balls and drop into the kinako mix and toss to coat completely.
2. Serve immediately. Reheats pretty well in the microwave.