Description
Hanami Dango is a delightful traditional Japanese treat that brings the vibrant colors of spring to your table. Made from soft and chewy rice dumplings, these delightful sweets are presented in beautiful shades of pink, white, and green, making them perfect for celebrations like cherry blossom viewing. Not only are they visually stunning, but they also offer a unique texture and flavor that will impress your guests. This easy-to-follow recipe allows you to create these charming dumplings with minimal fuss, making them ideal for parties or quiet family gatherings. Serve them plain or with toppings like sweet soy glaze or matcha drizzle for an extra special touch.
Ingredients
- 1 1/3 cups Joshinko rice flour (non-glutinous)
- 1 1/2 cups Shiratamako sweet glutinous rice flour
- 3/4 cup powdered sugar (optional)
- 1 1/3 cups hot water
- 1 tsp matcha powder + 1 tsp water (for green coloring)
- 1 drop pink food coloring
Instructions
- Soak bamboo skewers in water to prevent splintering.
- In a mixing bowl, combine Joshinko rice flour, Shiratamako rice flour, and powdered sugar if desired. Gradually add hot water while stirring until a dough forms. Knead until soft and pliable.
- Divide the dough into three portions. Color one portion with pink food coloring and another with matcha paste for green; leave the third white.
- Roll each portion into balls (approximately 20 grams each), creating a total of 36 colorful balls.
- Boil water in a pot and cook the balls until they float; let cook for an additional two minutes before transferring them to an ice bath. Repeat this process by color.
- Assemble dango by threading one green ball, one white ball, and one pink ball onto each skewer.
- Serve plain or enhance with toppings like sweet soy glaze or red bean paste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Use high-quality rice flour for better texture. Knead the dough thoroughly to achieve chewiness. Cook colorful dango separately to avoid color mixing.