Easy Hanami Dango
User Reviews
5
Easy Hanami Dango
Description
Hanami Dango uses mochiko flour combined with sugar and water to form a pliable dough. The dough is divided into three portions—one colored green with matcha powder, one pink with dragonfruit powder, and one left plain white. Each dough portion is then rolled into small equal-sized balls. The dumplings are cooked by boiling until they float, indicating they are done, then immediately chilled in ice water to stop cooking and firm up the texture.
The dumplings have a smooth surface and a pleasantly chewy, soft bite typical of glutinous rice snacks. The colors provide visual appeal and mild vegetal or fruity notes from the powders. Assembled on bamboo skewers in color order, they serve as convenient bite-sized snacks or festival sweets traditionally enjoyed during springtime.
The recipe notes advise adjusting the water in the dough to achieve the right playdough-like consistency, which can vary with humidity. This flexibility is important to ensure the right texture without being too wet or dry.
Ingredients
- 4 small/med bamboo skewers
Dough:
- 70 g Mochiko flour
- 20 g granulated sugar
- 60 ml water
Coloring:
- ¼ teaspoon matcha powder
- ¼ teaspoon dragonfruit powder
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
- Adjust the water quantity to achieve a dough texture similar to playdough, not too wet or dry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 1mg | 0% |
| Potassium | 13mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 5g | 10% |
| Vitamin A | 13IU | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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