📝 About This Recipe
Hanami Dango is a classic Japanese wagashi traditionally enjoyed during the cherry blossom viewing season, symbolizing the cycle of spring. These iconic tri-colored mochi skewers represent the pink of budding blossoms, the white of lingering winter snow, and the green of new summer growth. Made with a blend of glutinous and non-glutinous rice flours, they offer a uniquely chewy yet firm texture and a delicate sweetness that captures the ephemeral beauty of the season.
🥗 Ingredients
The Dango Base
- 120 grams Joshinko (Non-glutinous rice flour for structure)
- 120 grams Shiratamako (Glutinous rice flour for chewiness)
- 60 grams Granulated Sugar (Fine baker's sugar works best)
- 180-200 ml Hot Water (Approximately 150°F; add gradually)
Natural Colorings and Flavorings
- 1 teaspoon Matcha Powder (Ceremonial grade for the best green color)
- 1/2 teaspoon Strawberry Powder or Red Food Coloring (Or 1 drop of gel coloring for the pink dough)
- 1 teaspoon Warm Water (To dissolve the matcha powder)
Tools and Equipment
- 12 pieces Bamboo Skewers (Soaked in water for 15 minutes)
- 1 Large Pot (For boiling the dango)
- 1 bowl Ice Water Bath (To stop the cooking process)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the Joshinko (non-glutinous rice flour), Shiratamako (glutinous rice flour), and granulated sugar until thoroughly combined and no lumps remain.
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2
Gradually pour the hot water into the flour mixture. Use a silicone spatula to stir initially, then switch to your hands to knead the dough until it reaches a texture similar to an earlobe—soft, pliable, and not sticking to your hands.
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3
Divide the dough into three equal portions (approximately 150g each) and place them in separate bowls.
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4
Leave one portion white. This represents the winter snow. Cover it with a damp cloth to prevent it from drying out.
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5
For the green dough, mix the matcha powder with a teaspoon of warm water to create a paste. Knead this paste into the second portion of dough until the color is uniform and vibrant green.
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6
For the pink dough, knead the strawberry powder or a tiny drop of red food coloring into the third portion until it reaches a soft, cherry blossom pink hue.
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7
Divide each color of dough into 10-12 small, equal-sized pieces (about 15-20 grams each). Roll them between your palms to form smooth, round spheres.
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8
Bring a large pot of water to a rolling boil. Carefully drop the white dango into the water first to avoid color bleeding.
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9
Once the dango float to the surface, let them cook for an additional 2 minutes to ensure the center is fully chewy and cooked through.
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10
Use a slotted spoon to transfer the cooked dango into a bowl of ice water. This shocks them, creating a glossy finish and a better 'mochi-mochi' texture.
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11
Repeat the boiling and cooling process for the pink dango, and finally the green dango.
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12
Once cooled, remove the dango from the ice bath and gently pat dry with a clean paper towel.
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13
Thread the dango onto the soaked bamboo skewers in the traditional order: green at the bottom, white in the middle, and pink at the top.
💡 Chef's Tips
If the dough is too crumbly, add water half a teaspoon at a time; if too sticky, add a pinch more Joshinko. Always boil the white dango first, then pink, then green to prevent the matcha or pink dye from staining the lighter batches. Wet your hands slightly when rolling the balls to achieve a perfectly smooth, crack-free surface. Do not refrigerate the dango for long periods as they will harden; they are best enjoyed at room temperature within 24 hours. For an authentic touch, use a kitchen scale to ensure every ball is the exact same weight for a professional look.
🍽️ Serving Suggestions
Serve with a warm cup of hot Matcha or Sencha green tea to balance the sweetness. Pair with a side of sweet red bean paste (Anko) for dipping. Enjoy outdoors under a tree for a true 'Hanami' (flower viewing) experience. Drizzle with a light Kuromitsu (black honey) syrup for extra indulgence. Serve on a traditional ceramic plate or a wooden tray to highlight the vibrant colors.