Description
Easy Hanami Dango is a delightful, chewy Japanese treat perfect for spring celebrations. These colorful rice balls offer a sweet and satisfying experience, capturing the essence of Japanese festivals with their vibrant presentation and soft texture.
Ingredients
Scale
- 1 1/3 cups Joshinko non-glutinous rice flour
- 1 1/2 cups Shiratamako glutinous sweet rice flour
- 3/4 cup powdered sugar (optional)
- 1 1/3 cups hot water
- 1 drop pink food coloring
- 1 tsp matcha powder
- 1 tsp water
- 12 bamboo skewers (soaked in water)
Instructions
- Combine Joshinko and Shiratamako rice flours in a bowl. Gradually add hot water, mixing until a dough forms. Knead until smooth and pliable.
- Divide the dough into three equal portions. Color one portion pink with food coloring. Mix matcha powder with 1 tsp water to create a paste and knead into the second portion for green. Leave the third portion white.
- Roll each portion into small balls, about 20g each. Aim for 12 balls of each color (pink, white, green).
- Boil water in a pot. Cook the white dango balls first. Once they float, cook for an additional 2 minutes, then transfer to ice water. Repeat with pink and green dango balls, refreshing the water as needed.
- Once cooled, skewer the dango balls onto bamboo sticks, arranging them with green at the bottom, followed by white, and then pink.
- Serve the Hanami Dango as is, or drizzle with sweet soy glaze, red bean paste, or matcha paste for added flavor.
Notes
- Experiment with other food colors for different shades.
- This recipe is naturally gluten-free; ensure ingredients are certified gluten-free.
- Consider adding vanilla extract, citrus zest, or cocoa powder to the dough for extra flavor.
- If matcha is unavailable for green coloring, pandan extract or spinach powder can be used.
- Dango is cooked when it floats and has been boiled for 2 minutes. It should be soft yet firm.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or by steaming.
- Cooked dango can be frozen; cool completely, freeze in a single layer, then transfer to an airtight container. Reheat by steaming or microwaving.
- Serve with Japanese tea like matcha or hojicha, or with sweet red bean paste or sweet soy glaze.
- This recipe is vegan. Use plant-based coloring and toppings if necessary.
- Adjust powdered sugar in the dough to control sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop, Steamed
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer (3 dango)
- Calories: 100
- Sugar: 10g
- Sodium: 10mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg