Hanami Dango
Hi friends! I’ve been exploring a variety of Asian recipes these past few weeks, and if you’ve been following my blog, you might have seen my posts on Vietnamese Iced Coffee, Korean Kimchi Dumplings Soup, and Chinese Chili Jackfruit Noodles.
Today, I am excited to share with you another delightful treat – Japanese Hanami Dango!
A quick intro: Hanami Dango is a traditional Japanese sweet that is popular during the cherry blossom viewing season, known as Hanami. This dessert consists of small, colorful rice dumplings (known as Dango) skewered on a bamboo stick.
The rice dumplings, made from a combination of glutinous rice flour and powdered sugar, have a sweet taste and chewy texture.
The three different colors of the dumplings, typically pink, white, and green, not only add visual appeal but also offer a subtle variation in taste.
Needless to say, Hanami Dango is super fun (and easy) to prepare with just a few ingredients. It’s a delightful dessert idea or a fun treat to make for a special occasion.
I encourage you to give it a try and let me know what you think!
Let’s go! 🙂
Hanami Dango
Recipe Video
Ingredients
- 1 cup glutinous rice flour
- 1/2 cup regular rice flour
- 1/4 cup powdered sugar
- 3/4 cup warm water
- 1 teaspoon matcha powder
- 1 teaspoon beetroot powder
Instructions
- In a mixing bowl, combine the glutinous rice flour + regular rice flour + sugar. Add water and mix well to combine. Knead well until the mixture forms a smooth and elastic dough.
- Divide the dough into three equal portions. Add matcha powder to one portion and knead well until the color is evenly distributed.
- Add beetroot powder to another portion and knead well until the color is evenly distributed. Let the remaining portion as is.
- Take a small piece from each colored dough and roll it between your palms to create a small ball, about 1 inch in diameter. Repeat this process until you've used all the dough.
- Fill a large pot with water and bring it to a boil. Gently drop the dango balls into the boiling water. Cook the dango until they float to the surface, which should take about 2-3 minutes.
- While the dango are cooking, prepare a bowl of ice water. Once the dango float to the surface, use a slotted spoon to transfer them to the ice water. Let them cool for a few minutes.
- Once they're cooled, thread them onto bamboo skewers, alternating the colors. You can place 3 dango balls on each skewer. And that's it, Hanami Dango is ready. Enjoy!
Nutrition
If you enjoyed this Hanami Dango recipe, check out this delicious Zucchini Chocolate Cake Loaf recipe I posted earlier.
If you like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.
Thank you for stopping by!
Keywords: Vegan Hanami Dango recipe, Plant-based Hanami Dango, Vegan Japanese mochi balls, Vegan cherry blossom recipe, Plant-based Japanese dessert recipe, mochiko dango, Vegan Japanese sweet dumplings
One Response
Thank you for sharing this recipe with the world. It is my favorite dessert. I enjoy it with some sweet sauce.