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Quick & Easy Hanami Dango
5 from 6 votes

Quick & Easy Hanami Dango

Hanami Dango. Chewy rice balls with a very subtle sweet taste skewered on a stick. A fun and delicious Japanese dessert that is simple to make at home with minimal ingredients.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 skewers
Calories: 182 kcal
Course: Dessert, Snacks
Cuisine: Japanese

Ingredients

  • ¾ cup + 1 tbsp glutinous rice flour Shiratamako
  • ½ cup joshinko rice flour
  • 5 tablespoon icing sugar (aka confectioner's sugar or powdered sugar)
  • 10 tablespoon water hot, boiling
  • 1 drop red food coloring
  • 1 drop green food coloring

Instructions

    Cup of Yum
  1. In a large mixing bowl, whisk together glutinous rice flour, rice flour, icing sugar. Add hot boiling water to the dry ingredients. Then whisk together everything together. It's normal for it to look clumpy and dry.
  2. Then knead until you form a ball of dough inside the bowl. It may be tacky to begin with but when you knead it, it'll dry out a bit.
  3. Dust a clean working surface with enough glutinous rice flour and transfer the dough ball onto the surface. Knead the dough into a smooth ball.
  4. Then roll it into a thick log, about wide 4-inches wide x 9-inches long. Slice the log into 3 equal portions.
  5. Transfer each portion into three separate bowls. To the first bowl, add 1 drop of red food coloring and mix into the dough until well combined. Repeat this for the second bowl with green food coloring. Leave the third bowl as is so it's white.
  6. Roll each piece of dough into a 1 inch thick log. Cut each log into 6 equal pieces. Roll each piece into a small ball, so you have 18 balls in total.
  7. Bring a medium size pot of water to boil and reduce to medium high heat. Give each ball a quick roll before lowering into the hot water and stir occasionally so they don't stick to the bottom of the pot.
  8. Boil for 7-8 minutes until they float and until the inside is cooked. Remove the rice balls with a slotted spoon and transfer into an ice bath.
  9. Once they are cool to touch, skewer 1 of each colour onto your stick starting with the green, then white and lastly pink. There should be 3 balls per stick. Enjoy warm or at room temperature.

Notes

  • Hanami dango is best enjoyed fresh and warm.
  • Hanami dango is best enjoyed fresh and warm.
  • Leftovers can last up 3-4 days stored into an airtight container in the fridge. To reheat, re-boil them in hot boiling water with the skewers for a few minutes, strain and enjoy warm.
  • Leftovers can last up 3-4 days stored into an airtight container in the fridge. To reheat, re-boil them in hot boiling water with the skewers for a few minutes, strain and enjoy warm.
  • Freezer-friendly? I don't recommend freezing hanami dango as the rice balls will turn hard.
  • Freezer-friendly? I don't recommend freezing hanami dango as the rice balls will turn hard.

Nutrition Information

Calories 182kcal (9%) Carbohydrates 41g (14%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 1mg (0%) Potassium 31mg (1%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 15IU (0%) Calcium 5mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 skewers

Amount Per Serving

Calories 182

% Daily Value*

Calories 182kcal 9%
Carbohydrates 41g 14%
Protein 3g 6%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 1mg 0%
Potassium 31mg 1%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 15IU 0%
Calcium 5mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.