Hanami Dango 花見団子
Celebrate spring time with sweet and chewy 'hanami' dango! These three-colored dumplings are a popular and delicious snack.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g Glutinous rice flour Shiratamako
- 50 g Joshinko
- 150 g Water (*1 or Silken tofu read above post)
- 4 tbs white sugar
- 1/4 tsp Matcha powder (for green colour *2)
- 1 tsp Sakura powder and a drop of Pink colouring (for pink colour *2)
Instructions
- 1
Place the shiratamako, joshinko, and sugar in a large bowl.
- 2
Gradually add silken tofu (or water), stirring with a wooden spatula until it all comes together to form a dough.
- 3
Divide the dough into three equal portions.
- 4
Add the matcha powder (or alternative coloring) into one of the dough portions and knead until the dough turns green.
- 5
Add 1/2 tps of sakura cherry blossom powder (or alternative coloring) into one of the other dough portions and knead into the dough until it turns light pink.
- 6
Roll each ball of dough (green, pink, and white) into 6 uniform-sized balls.
- 7
Boil a pot of water and add the dango balls.
- 8
Once the dango floats to the surface of the water leave them cooking for a few minutes more, then scoop them out and put them into a bowl of ice water to stop the cooking process.
- 9
Place one green dango, one white dango, and one pink dango onto a skewer and repeat until all the dango are skewered then serve!