Fruits Ponchi
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.
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:
Instructions:
Prepare the Dango: Mix Shiratama flour and water to create dango dough. Shape the dough into small, ping-pong-sized balls.
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.
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.
Mix the Punch: Add the juice from the canned fruits and tonic water to the bowl. Stir everything together gently.
