Name: Easy Hanami Dango: A Sweet and Chewy Japanese Treat
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 1/3 cups Joshinko non-glutinous rice flour (150g); 1 1/2 cups Shiratamako glutinous sweet rice flour (200g); 3/4 cup powdered sugar (optional, for sweetness); 1 1/3 cups hot water; 1 drop pink food coloring; 1 tsp matcha powder; 1 tsp water; 12 bamboo skewers (soaked in water)

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Why You’ll Love This Recipe

Hanami Dango is a light, chewy, and satisfying treat that captures the spirit of Japanese festivals. With its colorful presentation and soft texture, these rice balls are a crowd-pleaser, perfect for springtime get-togethers or enjoying during your own quiet moments. The slightly sweet dough, combined with optional toppings like sweet soy glaze or matcha paste, makes for a fun and versatile dessert. It’s also incredibly easy to make, requiring just a few basic ingredients to create a stunning and flavorful snack.

Ingredients

For the Dough:

1 1/3 cups Joshinko non-glutinous rice flour (150g)
1 1/2 cups Shiratamako glutinous sweet rice flour (200g)
3/4 cup powdered sugar (optional, for sweetness)
1 1/3 cups hot water
1 drop pink food coloring
1 tsp matcha powder
1 tsp water
12 bamboo skewers (soaked in water)

Directions

1. Prepare the Dough:

In a bowl, combine the Joshinko and Shiratamako rice flours. Gradually pour in the hot water while mixing with a spoon.
Once the mixture starts to come together, use your hands to knead the dough until it feels smooth and pliable.

2. Divide and Color the Dough:

Divide the dough into three equal portions.
In one portion, add a drop of pink food coloring and knead until the dough is fully colored.
In another portion, mix matcha powder with 1 tsp of water to make a paste, and knead it into the dough.
Leave the third portion white.

3. Shape the Dango:

Roll the dough into small balls, approximately 20g each. You should have 36 balls, 12 of each color (pink, white, and green).

4. Cook the Dango:

Bring a pot of water to a boil. Start by cooking the white dango balls. Once they float to the top, cook for an additional 2 minutes.
Use a slotted spoon to transfer the white dango into a bowl of ice water.
Repeat this process for the pink and green dango balls, making sure the water doesn’t become too colored.

5. Skewer the Dango:

Once the dango has cooled, skewer the balls onto bamboo sticks, starting with the green ones at the bottom, followed by the white and pink ones.

6. Serve:

Serve the hanami dango as they are, or drizzle with sweet soy glaze, red bean paste, or matcha paste for added flavor. These are perfect for enjoying during spring celebrations or as a fun snack!

Servings and Timing

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 12 skewers (3 dango per skewer)

Storage and Reheating

Hanami Dango is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. To serve, reheat them briefly in the microwave or steam them for a few minutes to refresh the texture.

FAQs

1. Can I use other colors besides pink for the dango?

Yes! You can use different food colors to create various pastel shades for the dango. Feel free to get creative with your color choices.

2. Can I make this recipe gluten-free?

This recipe is naturally gluten-free as it uses non-glutinous and glutinous rice flour. Just make sure to check that the ingredients you use are certified gluten-free.

3. Can I add flavors to the dango dough?

Yes! You can add a little vanilla extract, citrus zest, or even a small amount of matcha or cocoa powder for extra flavor.

4. Can I skip the matcha powder for the green portion?

Yes, you can make the green portion without matcha powder, but the matcha adds a nice, subtle flavor and color. If you want a different flavor, you can try using pandan extract or even spinach powder.

5. How do I know when the dango is done cooking?

The dango is ready when it floats to the top of the boiling water and has been cooked for an additional 2 minutes. You can test the texture by gently pressing on a ball—it should be soft yet firm to the touch.

6. Can I make the dango ahead of time?

Yes, you can prepare the dango in advance and store them in the fridge. They’re best served fresh but can be stored for a day or two in an airtight container.

7. Can I freeze these dango?

Yes, you can freeze the cooked dango. To freeze, let them cool completely, then arrange them in a single layer on a baking sheet. Once frozen solid, transfer them to an airtight container or freezer bag. Reheat by steaming them or microwaving them until soft.

8. What can I serve with Hanami Dango?

Hanami Dango pairs wonderfully with Japanese tea, such as matcha or hojicha, or you can enjoy it as a snack with sweet red bean paste or drizzled with a sweet soy glaze.

9. Can I make this recipe vegan?

Yes, this recipe is vegan as it does not contain any animal products. Be sure to use plant-based food coloring and toppings if necessary.

10. Can I adjust the sweetness of the dango?

Yes, you can adjust the sweetness by adding more or less powdered sugar to the dough. Start with the recommended amount and taste it to suit your preference.

Conclusion

Easy Hanami Dango is a fun, colorful, and delicious treat that brings a little piece of Japan’s cherry blossom season to your table. With chewy rice balls in vibrant colors, this dessert is perfect for spring celebrations, picnics, or simply when you want to try something new. Whether you enjoy it plain or with a drizzle of sweet glaze, Hanami Dango is sure to become a favorite addition to your dessert repertoire!

Easy Hanami Dango: A Sweet and Chewy Japanese Treat

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Easy Hanami Dango is a fun, colorful, and chewy Japanese treat made from rice flour, perfect for springtime celebrations. These vibrant rice balls are skewered on bamboo sticks and optionally topped with sweet soy glaze or red bean paste.

Author: Amy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 skewers (3 dango per skewer)
Category: Dessert
Method: Stovetop, Steamed
Cuisine: Japanese
Diet: Vegan

Ingredients

1 1/3 cups Joshinko non-glutinous rice flour (150g)

1 1/2 cups Shiratamako glutinous sweet rice flour (200g)

3/4 cup powdered sugar (optional, for sweetness)

1 1/3 cups hot water

1 drop pink food coloring

1 tsp matcha powder

1 tsp water

12 bamboo skewers (soaked in water)

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Instructions

Prepare the Dough: In a bowl, combine the Joshinko and Shiratamako rice flours. Gradually pour in the hot water while mixing with a spoon. Once the mixture starts to come together, use your hands to knead the dough until smooth and pliable.
Divide and Color the Dough: Divide the dough into three portions. Add a drop of pink food coloring to one portion and knead until colored. Mix matcha powder with 1 tsp of water to create a paste and knead it into the second portion. Leave the third portion white.
Shape the Dango: Roll the dough into small balls (about 20g each). You should have 36 balls (12 of each color: pink, white, and green).
Cook the Dango: Bring a pot of water to a boil. Cook the white dango balls first. Once they float, cook for 2 more minutes, then transfer to ice water. Repeat with the pink and green dango balls.
Skewer the Dango: Once cooled, skewer the dango balls on bamboo sticks (green at the bottom, followed by white and pink).
Serve: Serve as is or drizzle with sweet soy glaze or top with red bean paste or matcha paste.