Servings: 8 skewers
Hanami Dango 花見団子
Celebrate spring time with sweet and chewy 'hanami' dango! These three-colored dumplings are a popular and delicious snack.
Ingredients
- 100 g Glutinous rice flour Shiratamako
- 50 g Joshinko
- 150 g Water *1 or Silken tofu read above post
- 4 tbs white sugar
- 1/4 tsp Matcha powder for green colour *2
- 1 tsp Sakura powder and a drop of Pink colouring for pink colour *2
Instructions
- Place the shiratamako, joshinko, and sugar in a large bowl.
- Gradually add silken tofu (or water), stirring with a wooden spatula until it all comes together to form a dough.
- Divide the dough into three equal portions.
- Add the matcha powder (or alternative coloring) into one of the dough portions and knead until the dough turns green.
- Add 1/2 tps of sakura cherry blossom powder (or alternative coloring) 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 ice water to stop the cooking process.
- Place one green dango, one white dango, and one pink dango onto a skewer and repeat until all the dango are skewered then serve!
Notes
- Substitutions: If you don’t have tofu, you can replace it with water. The texture will be slightly different. Flour and water ratio is 1:1
- When the dough is cooked, the colour of the dango will be intensified. However, sakura powder does not add much pink colour, so I dropped one drop of red food colouring.
Nutrition
Calories: 92kcal, Carbohydrates: 21g, Protein: 1g, Fat: 0.3g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 1mg, Potassium: 14mg, Fiber: 0.4g, Sugar: 6g, Vitamin A: 6IU, Calcium: 2mg, Iron: 0.1mg