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Hanami Dango is a beloved Japanese treat often enjoyed during cherry blossom season. This recipe makes it easy to create colorful, chewy rice dumplings at home. The pink, white, and green colors symbolize cherry blossoms, purity, and growth, making these skewers perfect for spring celebrations or as a delightful dessert year-round. Customize your dango with traditional toppings like sweet soy glaze or enjoy them plain for a soft, subtly sweet treat.
INGREDIENTS- Joshinko rice flour: 1 1/3 cups, for a firm, chewy texture.
- Shiratamako sweet glutinous rice flour: 1 1/2 cups, to add elasticity and chewiness.
- Powdered sugar: 3/4 cup (optional), to add sweetness to the dough.
- Hot water: 1 1/3 cups, for combining the flours into a pliable dough.
- Matcha powder: 1 tsp, mixed with water to create the green color.
- Pink food coloring: 1 drop, for the traditional pink color.
- Step 1:
- Soak 12 bamboo skewers in water to prevent splintering while assembling the dango later.
- Step 2:
- In a mixing bowl, combine Joshinko and Shiratamako rice flours. Add powdered sugar if desired for extra sweetness. Gradually pour in hot water, stirring continuously until a soft dough forms. Knead the dough until smooth and pliable.
- Step 3:
- Divide the dough into three equal 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 and knead into another portion for green. Leave the third portion white.
- Step 4:
- Roll each portion into 12 evenly sized balls, approximately 20 grams each, for a total of 36 balls.
- Step 5:
- Bring a pot of water to a boil. Cook the white balls first, boiling until they float, then cooking for 2 additional minutes. Transfer to an ice water bath to cool. Repeat with the pink and green balls, boiling each color separately to avoid staining.
- Step 6:
- Assemble each skewer with one green ball, one white ball, and one pink ball for a traditional arrangement. Repeat for all 12 skewers.
- Step 7:
- Serve the dango plain or with toppings like sweet soy glaze, red bean paste, or matcha drizzle for extra flavor.
- Serve immediately for the best texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days. Avoid refrigeration, as it can harden the dango.
- Use a kitchen scale to ensure evenly sized dango balls for a professional appearance.
- Add a few drops of vanilla or almond extract to the dough for a subtle flavor enhancement.
Tips from Well-Known Chefs
- Serve the dango with a sprinkle of kinako (roasted soybean flour) for an authentic touch.
- For a firmer texture, let the dango sit for 30 minutes before assembling the skewers.
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