Japanese Hanami Dango Recipe
Hanami Dango, also known as Sanshoku Dango, is a classic Japanese dessert made from rice flour, traditionally enjoyed during the annual flower-viewing celebration (Hanami).This treat consists of three small, colorful rice dumplings skewered on a bamboo stick. Often paired with green tea, it’s a delightful symbol of the season.
Ingredients
- Glutinous rice flour (Shiratamako) – 50g
- Rice Flour (Joshinko) – 150g
- Sugar – 50g
- Water (hot) – 50ml
- Bamboo sticks
- Matcha powder (for coloring) – 1 tsp
- Red food colouring
Instructions
- Mix together the glutinous rice flour, Japanese rice flour, and sugar in a medium-sized mixing bowl.
- Add slowly the hot water into the mixture in small portions at a time while mixing it to prevent large lumps of flour and start kneading it until it is soft and smooth.
- Divide the dough into three equal parts and place each in a bowl. Cover it with plastic wrap to prevent it from drying.
- In one bowl, add 1-2 drops of red food colouring into the dough. Mix it until the desired colour pink is reached and even throughout the dough. Set aside.
- Add 1 tsp of matcha powder to the other bowl and start mixing it evenly to achieve the colour green. No colouring is added on the remaining portion and will remain colour white.
- Shape each dough into small round bite-sized pieces.
- In a large pot, bring water to a boil. Add in first the white balls and allow them to cook.
- After the balls rise or float above the water, let it cook for another 2 minutes then remove them from the pot.
- Repeat the cooking process while adding the pink-coloured balls first then the green-coloured ones to avoid staining the water in the pot.
- After cooking, use one bamboo stick and skewer three balls with one colour each in the centre starting with the colour green, followed by the white and lastly, pink. Serve as is or with toppings.
Nutrition
Calories: 342kcalCarbohydrates: 76gProtein: 6gFat: 1gSodium: 3mgFiber: 2gSugar: 13g
Tried this recipe?Let us know how it was!