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Tsukimi Dango 月見団子

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    The Japanese celebrate the mid-autumn festival by displaying Tuskimi Dango, white plain rice dumplings in the pyramid arrangement. It’s very easy to put together so you can celebrate this festival with us!

    Tsukimi Dango on a black plate.

    In mid-autumn, under the full moon, the Japanese celebrate the harvest and marvel at the passing of seasons, and this festival is called Tsukimi (お月見) – Mid-Autumn Festival (Chushu no Meigetsu 中秋の名月).

    On this day, we display Tsukimi Dango (月見団子) by stacking fifteen rice dumplings in a special pyramid arrangement on a tray. Today I’ll show you how to make dango and arrange them for the display.

    First, Let’s Make Dango

    It’s really easy to make dango, and I talked in details about the type of flours available to make dango in this post. Unlike typical dango which is served in a bamboo skewer, Tsukimi Dango is plain rice dumplings. It’s much simpler and easier!

    You will need 15 rice dumplings for the display for Tsukimi festival. And my recipe will make between 16-17 equal-sized dumplings.

    To represent the full moon, I make yellow dango to put on top of the pyramid. The yellow color comes from kabocha squash, which is in season between the late summer to fall. You can use other types of squash, but kabocha is bright orange in color that is perfect to mix in with the dough. You will only need a small amount as you make just two balls.

    How to Arrange Tsukimi Dango

    I used a black plate so that the white dango will stand out more, but if you do not have a black plate, you can use a darker tray or any other color that looks great for the display.

    You will put 9 balls on the bottom of the pyramid arrangement, placing 3 x 3. Then for the second layer, you put 4 balls (2 x 2), followed by the 2 yellow balls on top.

    Tsukimi Dango can be displayed along with decorations such as pampas grass (susuki), bush clover (hagi), and autumnal flowers near windows from which the moon can be seen.

    Rabbits are also associated with this festival as the Japanese believe that they inhabit the moon. So Mr. JOC also folded an origami rabbit for me following this YouTube video tutorial. 🙂

    Hope you enjoy this holiday with your family and friends! Happy Otsukimi!

    Tsukimi Dango on a black plate.

    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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    4 from 3 votes
    Tsukimi Dango on a black plate.
    Tsukimi Dango
    Prep Time
    30 mins
    Cook Time
    30 mins

    The Japanese celebrate the mid-autumn festival by displaying Tuskimi Dango, white plain rice dumplings in the pyramid arrangement. It's very easy to put together so you can celebrate this festival with us!

    Course: Dessert
    Cuisine: Japanese
    Keyword: dango, wagashi
    Servings: 15 Tsukimi Dango (yield 16-17 dango)
    Author: Namiko Chen
    • 100 g Dangoko (Japanese rice dumpling flour) (3 ½ oz; See Notes)
    • 140-150 ml water (roughly ⅔ cup)
    • 1 slice kabocha (squash/pumpkin) (you will need 2 tsp mashed kabocha)
    • Additional Dangoko (for making the dough firmer)
    1. Gather all the ingredients. Bring a big pot of water to boil on low heat (See Step 8).

      Tsukimi Dango Ingredients
    To Prepare Kabocha Squash
    1. Steam a thin slice of Kabocha squash for 13-15 minutes (depending on thickness, cooking time varies). Kabocha is very hard to cut, so see my tutorial on How to Cut Kabocha Squash.

      Tsukimi Dango Recipe 1
    2. When a skewer can go through, it’s done. Transfer to a plate or tray. With a spoon, scrape off the flesh. You will need 2 tsp mashed kabocha and set aside.
      Tsukimi Dango Recipe 2
    To Make Dango
    1. Add dangoko in a bowl. Stir in water a little bit a time while mixing with chopsticks. Please note: it is possible that you may need less or more water depending on where you live. I live in a dry climate, so I may use more water than you. The dangoko starts to stick together and eventually it becomes clumps.

      Tsukimi Dango Recipe 3
    2. Using your hand, combine into one ball. Knead until the dough becomes smooth. The texture is like squeezing an "earlobe" (that’s how we describe the tenderness for this type of mochi in Japanese).

      Tsukimi Dango Recipe 4
    3. Make the dough into a ball. Divide the dough into 8 equal pieces. Then divide each piece into 2 balls. Each ball should be 20 grams. You may have some extra dough, but that’s okay.

      Tsukimi Dango Recipe 5
    4. To make 2 yellow balls, prepare 30 gram of dough and mix in 2 tsp mashed kabocha.

      Tsukimi Dango Recipe 6
    5. Combine the kabocha and dough really well. Depending on kabocha, it may contain more moisture. If the dough gets too wet, mix in more Dangoko so the dough will be firmer and easy to make into a ball. If the yellow color is not strong, you can add more mashed kabocha, but you also need to add in more flour to firm up.

      Tsukimi Dango Recipe 7
    6. You will need 40 grams of yellow dough, and divide into two 20 gram yellow balls, just like the rest of white balls.

      Tsukimi Dango Recipe 8
    7. Shape into a nice smooth round ball. If the dough is cracking or has some wrinkle, tap your finger in water and apply the small amount of water on the cracked area to smooth out. I have 15 white balls and 2 yellow balls.

      Tsukimi Dango Recipe 9
    8. Once the water in the pot is boiling, gently drop in each ball into the pot with a continuous motion. We want to cook them all at once, but also keeping them in good shapes. Stir the balls occasionally so they don’t stick on the bottom of the pot.

      Tsukimi Dango Recipe 10
    9. Dango will stay on the bottom first but once they are cooked, they will float. Then cook an additional 1-2 minute. Transfer them into iced water.

      Tsukimi Dango Recipe 11
    10. Once the dango is cooled, drain well and transfer to a tray (if you wet the tray, the dumplings won’t stick).

      Tsukimi Dango Recipe 12
    11. In the boiling water, add the yellow balls. Once floating, transfer to iced water to let cool. Drain and transfer to the tray.

      Tsukimi Dango Recipe 13
    To Arrange Tsukimi Dango
    1. Place 15 dango into a pyramid shape on a plate or tray. From bottom to top, you put 9, 4, and 2 balls.

      Tsukimi Dango Recipe 14
    To Eat Tsukimi Dango
    1. After displaying Tsukimi Dango for hours or a day, the dumplings may have become hard to eat. Then you can cut and toast it in the oven toaster or frying pan. Then coat the dango with sweet soy glaze (mitarashi sauce) following this recipe.

      Mitarashi Sauce 4
    Recipe Notes

    Dangoko (団子粉): If you can’t find Dangoko, you can make dango with combining Joshinko (上新粉) and Shiratamako (白玉粉) and follow the same instructions above.


    • 100 g Joshinko (Japanese rice flour) (3 ½ oz)
    • 100 g Shiratamako (glutinous rice flour/sweet rice flour) (3 ½ oz)
    • 150-160 ml warm water (roughly ⅔ cup) (Joshinko requires warm water)


    To keep the Dango tender for a longer time: Adding sugar in the dango will help them stay softer. The recommended amount of sugar is 20% of flour’s weight (which is 40 grams). If you reduce the amount, it might not be as effective.


    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

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