Hanami Dango (Print Version)
# Ingredients:
01 -
1 1/3 cups Joshinko rice flour (non-glutinous).
02 -
1 1/2 cups Shiratamako sweet glutinous rice flour.
03 -
3/4 cup powdered sugar (optional for sweetness).
04 -
1 1/3 cups hot water.
05 -
1 tsp matcha powder + 1 tsp water (for green color).
06 -
1 drop pink food coloring.
# Instructions:
01 -
Soak 12 bamboo skewers in water to prevent splintering.
02 -
In a mixing bowl, combine Joshinko rice flour, Shiratamako rice flour, and powdered sugar (if using). Gradually add hot water while stirring until a dough forms. Knead until the dough is soft and pliable, like play-doh.
03 -
Divide the dough into three portions. Add one drop of pink food coloring to one portion and knead until evenly colored. Mix matcha powder with water to form a paste, then knead it into another portion for green. Leave the third portion white.
04 -
Roll each portion of dough into 12 balls, approximately 20 grams each, for a total of 36 balls.
05 -
Bring a pot of water to a boil. Cook the white balls until they float, then allow them to cook for 2 more minutes. Transfer to an ice water bath. Repeat the process with the pink and green balls, cooking each color separately to prevent staining.
06 -
Assemble the dango skewers by placing one green ball, one white ball, and one pink ball onto each skewer.
07 -
Serve the dango plain, or add toppings like sweet soy glaze, red bean paste, or matcha drizzle for extra flavor.
# Notes:
01 -
Easy Hanami Dango is a traditional Japanese treat featuring chewy, colorful rice dumplings, perfect for celebrating spring or special occasions.
02 -
The combination of pink, white, and green symbolizes cherry blossoms, purity, and fresh growth.