Fruits Ponchi

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Japanese Fruits Punch with Shiratama Dango

I grew up having Fruits Ponchi every summer. This delightful treat, which I believe translates to "Fruits Punch" in English, usually contains dango (sweet rice flour dumplings) and a variety of fruits, including canned ones. It's incredibly simple to make—I even started making my own when I was little. I always felt excited whenever it was on the school lunch menu because it was my absolute favorite.

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RECIPE

Servings: 3-4

Time: 15 min

Ingredients:

• 1 cup shiratama flour

• 1/2 cup water

• canned fruits - mandarine, pineapple, peach

• 1/2 cup canned fruits juice 

• 1 cup carbonated sweeten water (tonic, sprite, sevenup…)

Tools:

Cooking pot

Instructions:

1. Prepare the Dango: Mix Shiratama flour and water to create dango dough. Shape the dough into small, ping-pong-sized balls.

2. Cook the Dango: Boil water in a pot, add the dango, and cook until they start to float. Once they float, transfer them to iced water to cool.

3. Combine the Fruits: In a large bowl, add canned fruits (cut into bite-sized pieces) and any other favorite fruits you have, also cut into bite-sized pieces.

4. Mix the Punch: Add the juice from the canned fruits and tonic water to the bowl. Stir everything together gently.

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