Tofu Hanami Dango (Cherry Blossom Dumplings)
User Reviews
5.0
6 reviews
Excellent
Tofu Hanami Dango (Cherry Blossom Dumplings)
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 6 bamboo skewers
- 100 g glutinous rice flour shiratamako or mochiko
- 20 g rice flour joshinko
- 45 g granulated sugar
- 120 g silken tofu
- ¼ tsp matcha powder
- 1 drop pink food coloring red also works
- 1 drop cherry blossom extract or flavoring of your choice - optional
- water for boiling
- 1 bowl ice water
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Instructions
- Soak 6 bamboo skewers in a glass of water.
- Add 100 g glutinous rice flour, 20 g rice flour and 45 g granulated sugar to a bowl and mix until well incorporated.
- Place 120 g silken tofu into the bowl one third at a time, mixing between each addition until the texture resembles scrambled eggs.
- Use your hands to knead the mixture into a smooth dough with a texture similar to play dough. If it's dry or cracks, add a small amount of water or extra tofu (about 1 tsp at a time). Divide it into three equal pieces (use scales for accuracy).
- Place each piece in a separate bowl. Leave one plain, add ¼ tsp matcha powder to one and 1 drop pink food coloring and 1 drop cherry blossom extract to the other.
- Knead until the color/flavor is evenly distributed throughout the dough. (Wash your hands between kneading each color.)
- Start heating a pot of water to a rolling boil. While you wait, divide the dough into 15g pieces. Roll the white pieces into balls first.
- Once the water is boiling, add the white dango balls and boil until they start to float. You can roll the other colors into balls while you wait.
- When they start to float, set a timer for 2 minutes and prepare a bowl of ice-cold water.
- Once the timer is up, transfer the dango to the ice water to stop the cooking process and cool them quickly.
- Repeat with the pink and green dango, cooking each color in separate batches. I recommend pink second and green last. (Top up the pot of water if necessary.)
- Transfer to the ice water and add more ice if needed.
- Once cooled, push the dango onto the skewers. Start with green, then white and lastly pink. Your dango should have green at the bottom and pink at the top.
- Enjoy!
Notes
- If you don't want to use pink/red food colouring for your dango, you color them with berry powder or 1-2 drops beetroot juice.
- Note: If you use mochiko instead of shiratamako, the texture will be slightly firmer.
- Best eaten the same day.
- If you want to eat it the next day, wrap it in baking parchment and store in an air tight container at room temperature. (Do not store in the fridge as this will make them hard.)
- Hanami Dango can be frozen for up to one month. Thaw at room temperature (about 30 mins to 1 hour) and enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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