Description
Sweet sakura-inspired hanami dango brings Japanese springtime delights straight to your kitchen. Chewy pastel mochi balls create a delectable dessert celebrating cherry blossom season with simple ingredients and charming cultural traditions you can savor.
Ingredients
Scale
Main Ingredients:
- 1 1/3 cups (320 ml) joshinko rice flour (non-glutinous)
- 1 1/2 cups (360 ml) shiratamako sweet glutinous rice flour
- 1 1/3 cups (320 ml) hot water
Sweetening and Coloring Ingredients:
- 3/4 cup (180 ml) powdered sugar
- 1 teaspoon matcha powder
- 1 teaspoon water
Additional Coloring:
- 1 drop pink food coloring
Instructions
- Prepare bamboo skewers by submerging them in water to prevent potential splintering during cooking.
- Create a smooth dough by combining Joshinko rice flour, Shiratamako rice flour, and optional powdered sugar. Gradually introduce hot water while mixing, then knead until the texture resembles soft play-doh.
- Separate the dough into three equal portions. Transform one portion into pink by incorporating food coloring through thorough kneading. Create a green section by blending matcha powder with water and integrating it into another portion. Keep the third portion in its natural white state.
- Meticulously shape each colored dough into 12 uniform balls, ensuring each weighs approximately 20 grams, resulting in 36 total dango balls.
- Utilize a large pot of boiling water to cook the dango. Gently add white balls and cook until they float, then continue boiling for an additional 2 minutes. Immediately transfer cooked balls to an ice water bath to halt cooking. Repeat the process separately for pink and green balls to prevent color bleeding.
- Arrange the skewers by carefully threading one green, one white, and one pink ball onto each bamboo stick, creating a visually appealing tricolor presentation.
- Serve the hanami dango as is, or elevate the flavor profile by adding complementary accompaniments such as sweet soy glaze, red bean paste, or a delicate matcha drizzle.
Notes
- Flour Selection Opt for authentic Japanese rice flours like Joshinko and Shiratamako for traditional texture and authentic flavor.
- Color Intensity Use gel food coloring for more vibrant and consistent pastel shades without affecting dough consistency.
- Temperature Control Keep water at a gentle boil to prevent dango balls from breaking or becoming too soft during cooking.
- Dietary Adaptations Substitute powdered sugar with monk fruit sweetener for low-sugar version or use gluten-free rice flour alternatives for sensitive diets.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 183 kcal
- Sugar: 18 g
- Sodium: 2 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 0 mg