Easy Hanami Dango

This easy recipe for Hanami Dango features a trio of colored chewy glutinous rice ball dumplings served on a stick and is traditionally enjoyed during cherry blossom viewing season in the Spring time.

Course Dessert, Snack

Cuisine Asian, Japanese

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 84kcal

Author Michelle

Ingredients

Dough:

70 g mochiko flour
20 g granulated sugar
60 ml water

Coloring:

¼ teaspoon matcha powder
¼ teaspoon dragonfruit powder

4 small/med bamboo skewers

Instructions

Make the dough:

In a bowl, combine mochiko flour, sugar and water.
Give everything a mix and form into a dough.

Color the dough:

Divide the dough into 3 equal portions.
To one portion of dough, knead in matcha powder until fully incorporated.
To the second portion of dough, knead in dragonfruit/pitaya powder until fully incorporated.
Leave the last portion of dough plain/white.
Divide each dough into 4 equal pieces and roll in between your palms to form round spheres.
Repeat with the remaining dough.

Cook the dango:

Bring a pot of water up to a boil.
Add in the glutinous rice balls and cook for about 4 minutes, until they float.
Remove the cooked dango and submerge into a basin filled with ice water to stop the cooking.
Strain the dango.

Assemble:

Thread a green, white, and pink dango onto a bamboo skewer and repeat with the remainder. Serve.

Notes

MDepending on the humidity, you may need to adjust the amount of water for the mochi dough. It should resemble a playdough consistency, and not be too wet or too dry.

Nutrition