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Hanami Dango

Name: Japanese Hanami Dango
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 4 servings
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

Colorful rice dumplings made from glutinous rice flour are boiled, chilled, and skewered.

Dessert

Asian

Gluten-Free

Soy-Free

Oil-Free

Nut-Free

Introduction

Cherry blossom season in Japan brings more than just beautiful flowers - it ushers in cherished traditions that have been celebrated for generations. Among these is Hanami Dango, a simple yet elegant dessert of three colorful rice dumplings served on bamboo skewers. These sweet treats are as much a part of spring celebrations as the falling petals themselves.

The visual appeal of Hanami Dango lies in its tri-colored presentation: pink, white, and green dumplings that reflect the colors of the season. While they may look elaborate, these chewy confections are surprisingly straightforward to prepare, requiring just a handful of basic ingredients like rice flour, sugar, and natural coloring agents such as matcha and beetroot powder.

For those new to Japanese sweets, dango offers an excellent introduction. The texture is uniquely satisfying - soft and chewy with a subtle sweetness that doesn't overwhelm. While traditionally enjoyed during cherry blossom viewing parties, these dumplings have found their way into everyday snacking throughout Japan.

What makes this recipe particularly appealing is its adaptability. Though we maintain the traditional colors and preparation methods, home cooks can adjust the sweetness and size of the dumplings to their preference. The result is always the same - a delightful trio of dumplings that brings a touch of Japanese spring to any table.

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

Mix Base Dough: In a mixing bowl, combine 1 cup glutinous rice flour, 1/2 cup regular rice flour, and 1/4 cup powdered sugar. Add 3/4 cup warm water and mix well to combine. Knead well until the mixture forms a smooth and elastic dough.
Divide Dough: Divide the dough into three equal portions.
Add Matcha: Add 1 teaspoon matcha powder to one portion and knead well until the color is evenly distributed.
Add Beetroot: Add 1 teaspoon beetroot powder to another portion and knead well until the color is evenly distributed. Leave the remaining portion as is.
Form Balls: Take a small piece from each colored dough and roll it between your palms to create a small ball, about 1 inch in diameter.
Continue Rolling: Repeat this process until you’ve used all the dough.
Boil Water: 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.
Prepare Ice Bath: While the dango are cooking, prepare a bowl of ice water.
Cool Dango: 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.
Assemble Skewers: Once they’re cooled, thread them onto bamboo skewers, alternating the colors. You can place 3 dango balls on each skewer.
Serve: Your Hanami Dango is ready. Enjoy!

Recipe Video

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Recipe Notes

Glutinous Rice Flour: Be sure to use glutinous rice flour (also known as sweet rice flour) in combination with regular rice flour for the best texture. Using only regular rice flour will not give the same chewy consistency.
Coloring the Dumplings: The colors in Hanami Dango come from natural ingredients like matcha powder for green and beetroot powder for pink. If you don’t have these, you can use food coloring, but natural powders offer a more subtle flavor.
Serving: The dumplings are best served fresh, as they can lose their chewy texture if stored for too long. However, they can be kept in the fridge for up to a day and should be eaten within 24 hours for the best experience.
Skewering: If you don’t have bamboo skewers, you can use wooden toothpicks or any other skewer-like items, just be sure they’re safe for food use.
Boiling: The dumplings are ready when they float to the surface of the water. Don’t overcook them as they can become too soft.

Frequently Asked Questions

Can I make Hanami Dango ahead of time?

While it’s best to make Hanami Dango fresh for the best texture, you can prepare the dough in advance and store it in the fridge for up to 24 hours. Once boiled, the texture may change, so it’s best to enjoy them soon after cooking.

Can I freeze Hanami Dango?

Freezing Hanami Dango is not recommended as the texture may become tough once thawed. For the best results, make and enjoy them fresh.

Can I use regular rice flour instead of glutinous rice flour?

No, regular rice flour won’t give you the same chewy texture. Glutinous rice flour is key to achieving the right consistency for Hanami Dango.

Why does the recipe use both glutinous rice flour and regular rice flour?

The combination of glutinous rice flour and regular rice flour creates the perfect texture for the dumplings. The glutinous rice flour gives the dango their chewy, sticky consistency, while the regular rice flour helps reduce the stickiness and adds structure, making the dough easier to shape and handle. This balance is what gives the dumplings their ideal chewiness and smooth texture when boiled.

Can I add other colors to the dumplings?

Yes, you can get creative with colors! Besides matcha and beetroot powder, you can experiment with other natural powders like turmeric for yellow or purple sweet potato powder for a purple hue.

How do I store leftover Hanami Dango?

If you have leftovers, store them in an airtight container in the fridge for up to a day. However, they are best eaten fresh for the best chewy texture.

Can I make this recipe without sugar?

The powdered sugar adds a slight sweetness and helps with the texture. You can experiment with a sugar substitute, but it may alter the consistency and flavor of the dango.