Hanami Dango serves as a traditional Japanese sweet dessert that is dear to many people’s hearts. It’s a delectable skewering of three colorful, chewy rice dumplings on a bamboo stick. Hanami Dango, with its vivid appearance and distinct texture, is not only a visual joy but also a delectable culinary experience. Let’s get into the flavor, texture, and general appeal of this popular delicacy.
Hanami Dango has a delicate sweetness & subtle flavors that work well together. The flavor is light and soft, enabling the natural flavors to stand out. The major flavor derives from the gently sweetened rice flour used to produce the dumplings. Typically, these dumplings are infused with various ingredients like chocolate, vanilla, making each layer a distinct flavor.
One of Hanami Dango’s most notable characteristics is its texture. Mochiko, a type of sticky rice flour, is used to make the dumplings, which lends them their particular chewiness. Each dumpling has a thin, slightly sticky covering on the outside that creates a pleasing mouthfeel. When you bite into it, you’ll notice a soft & springy interior that yields readily, making each mouthful satisfying and enjoyable.
Prep Time: 10 min
Cook Time: 20 mins
Total Time: 30 mins
Hanami Dango Ingredients:
- 0.7 oz. rice flour
- 1 drop pink or red food coloring
- 3.5 oz glutinous rice flour
- ¼ tsp matcha powder
- 1.6 oz. granulated sugar
- 4.2 oz. silken tofu
- To make a dry mixture, combine the flour and sugar. 1/3 at a time, add the tofu to the mixture.
- Continue to mix till the texture is similar to scrambled eggs. Knead the dough until it is smooth. In a pot, bring water to a gentle boil.
- Divide the dough into thirds.
- Take the first third. To get the color, knead some matcha powder into the dough. The dough is then divided into six balls.
- After adding the pink food coloring to the second portion of the dough, knead it again.
- Shape the pink dough into six equal-sized balls. Proceed by dividing the remaining portion into six balls, which will represent the white hanami dango balls.
- Boil the green, pink, and white balls separately over medium heat for approximately six mins, pausing for two minutes between each color.
- Once cooked, rinse all the rice balls with cold water before arranging them on skewers for serving.
- Place the pink balls at the top, followed by the green ones, and finally, position the white balls at the bottom.
The granulated sugar amount specified in the recipe is only a recommendation. You are able to modify the sweetness to your liking. You can adjust the amount of sugar to your liking.
Choose a high-quality silken tofu with a creamy and silky texture. This will contribute to the dumplings’ softness and overall consistency.
Begin by adding a little amount of food coloring to the dough and gradually increase as needed. This will assist you in achieving the right color while not dominating the flavor or texture of the Hanami Dango.
Calories: 114 Kcal, Carbs:24 g, Protein:2 g, Fats:1 g
Frequently Asked Questions:
Q: What is dango mix made of?
Dango is a mildly sweet Japanese rice dumpling prepared from rice flour and uruchi (non-sticky) rice flour.
Q: What should dango taste like?
Hanami dango has a sweet flavor and a slightly sticky texture. After you bite into the simple version, it tastes similar to rice flour paste.