Hanami Dango
These cheerful pastel-colored hanami dango are soft, chewy Japanese rice dumplings perfect for spring picnics and celebrations.
Ingredients
Main Ingredients
- 1 cup glutinous rice flour Also called mochiko or sweet rice flour.
- 1/4 cup granulated sugar Can be reduced to 3 tablespoons for less sweetness.
- 1/2 cup water Adjust a tablespoon at a time to achieve a pliable dough.
Coloring Ingredients
- as needed food coloring (pink, green, yellow) Gel or liquid work; natural options are beet powder, matcha, or carrot juice.
For Dusting
- as needed cornstarch Prevents sticking on surfaces and skewers.
Instructions
Preparation
- In a mixing bowl, combine the glutinous rice flour and granulated sugar, stir to blend.
- Gradually add water, mixing until the dough forms a soft, pliable consistency.
- Divide the dough into three portions and knead food coloring into each until the color is even.
- Roll each colored portion into small balls, about 1 inch in diameter.
Cooking
- Bring a medium pot of water to a rolling boil.
- Carefully drop the dango balls into boiling water using a slotted spoon, cooking in batches if needed.
- Once balls float, boil for another 2-3 minutes to ensure they are cooked through.
- Transfer dango to a bowl of cold water for one minute to stop cooking.
- Drain dango and lightly dust with cornstarch to prevent sticking.
Serving
- Thread the three colors onto short bamboo skewers in traditional order and serve.
Notes
Best enjoyed the same day. Vegetables or natural coloring can replace food coloring. Store in an airtight container for up to 2-3 days.