Hanami Dango 花見団子
User Reviews
4.9
Hanami Dango 花見団子
Description
The preparation involves mixing glutinous rice flour with water (or silken tofu as an alternative) and sugar to form a pliable dough. The dough is divided into three portions: natural white, pink tinted with a drop of food coloring, and green colored with matcha powder. Each portion is rolled into small, uniform balls.
The dumplings are boiled until they float to the surface, an indication of doneness, then cooled in cold water to stop cooking and firm up the texture. The tri-colored dumplings are assembled by threading one of each color onto skewers, creating a visual presentation symbolic of spring.
Hanami Dango are slightly sweet with a tender chew, the matcha adding subtle bitterness to contrast the sweetness, and the pink version offering mild color without altering flavor significantly. They are traditionally enjoyed during hanami, cherry blossom viewing parties.
Substituting water with silken tofu alters the texture slightly, making the dumplings softer. Careful attention to the amount of coloring prevents overly strong hues.
Ingredients
- 90 g glutinous rice flour *1 equivalent to ¼ cup
- 90 g water *2 or Silken tofu read above post
- 2 tbs white sugar
- 1/4 tsp matcha powder
- Pink coloring a drop of
Instructions
- Place the shiratamako, water or silken tofu, and sugar in a large bowl and mix well until it forms a dough with a wooden spatula.
- Divide the dough into three equal portions.
- Add the Matcha powder into one of the dough portions and knead until the dough turns green.
- Add a couple of small drops of pink or red food colouring into one of the other dough portions and knead into the dough until it turns light pink.
- Roll each ball of dough (green, pink, and white) into 6 uniform-sized balls.
- Boil a pot of water and add the Dango balls.
- Once the Dango floats to the surface of the water leave them cooking for a few minutes more, then scoop them out and put them into a bowl of cold water to halt the cooking process.
- Place one green dango, one white dango, and one pink dango onto a skewer and repeat until all the Dango are gone then serve!
Notes
- Use no more than a drop of pink or red food coloring to avoid intense colors after cooking.
- Silken tofu can replace water to create a softer texture in the dango dough.
- Maintain a 1:1 flour to water ratio to achieve proper dough consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6skewers
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 38mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 4g | 8% |
| Calcium | 5mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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