As the cherry blossoms begin to bloom, marking the arrival of spring, there’s no better way to celebrate than with a traditional Japanese sweet treat known as Hanami Dango. This delightful snack is not only visually appealing with its pastel colors but also offers a chewy texture and sweet flavor that perfectly complements the festive atmosphere of cherry blossom viewing, or “hanami.” In this post, we’ll guide you through the steps to make your own Hanami Dango at home, so you can bring a bit of the springtime celebration into your kitchen.
What is Hanami Dango?
Hanami Dango is a type of Japanese rice dumpling that is traditionally served during cherry blossom viewing season. It consists of three colored dumplings – pink, white, and green – skewered on a bamboo stick. Each color represents the different shades of the cherry blossom season: pink for the blossoms themselves, white for the remaining snow, and green for the fresh new grass. Not only is this snack a feast for the eyes, but its sweet, slightly chewy texture makes it a popular treat among both locals and tourists.
Ingredients
Before we dive into the recipe, let’s make sure we have all the necessary ingredients:
- 2/3 cup of joshinko (Japanese rice flour)
- 3/4 cup of shiratamako (glutinous rice flour/sweet rice flour)
- 1/3 cup of sugar
- 2/3 cup of boiling water
- 1/4 tsp of matcha (green tea powder) for coloring
- Red food coloring
- Optional: 7 oz of dangoko (Japanese rice dumpling flour) and 1 Tbsp of yomogi (mugwort) for alternative versions
Directions
- Begin by soaking 6-inch bamboo skewers in water to prevent them from burning. Simultaneously, start heating a large pot of water on low heat.
- In a large bowl, mix together the joshinko, shiratamako, and sugar. Gradually add the boiling water, stirring continuously until the dough becomes smooth but firm enough to hold its shape.
- Divide the dough into three equal parts. Use matcha to color one part green and red food coloring to dye another part pink, leaving the third part white.
- Shape the dough into small, round balls. Carefully drop them into the boiling water and cook until they float to the surface, approximately 7-8 minutes.
- Once cooked, immediately transfer the dango balls into a bowl of iced water to stop the cooking process and maintain their texture.
- To assemble, skewer one ball of each color onto the prepared bamboo sticks, typically in the order of green, white, then pink.
- Serve the dango at room temperature, optionally accompanied by sweet red bean paste for an extra touch of sweetness.
Nutritional Information
This recipe yields approximately 6 skewers, with each serving containing about 165 kcal. Not only is Hanami Dango a visually appealing treat, but it’s also relatively low in calories, making it a perfect snack to enjoy guilt-free during the spring season.
Conclusion
Hanami Dango is more than just a treat; it’s a vibrant representation of the spring season in Japan. Whether you’re celebrating the cherry blossom festival from afar or simply looking for a unique and tasty snack, making Hanami Dango at home is a wonderful way to experience the beauty and flavors of Japanese culture. So, why not give it a try and share this delightful treat with your friends and family? Happy cooking, and enjoy the blossoms!
Hanami Dango
Ingredients:
2/3 cup joshinko (Japanese rice flour)
3/4 cup shiratamako (glutinous rice flour/sweet rice flour)
1/3 cup sugar
2/3 cup boiling water
1/4 tsp matcha (green tea powder) for coloring
Red food coloring
Optional: 7 oz dangoko (Japanese rice dumpling flour) and 1 Tbsp yomogi (mugwort) for alternative versions
Directions:
Soak 6-inch bamboo skewers in water. Start heating a large pot of water on low heat.
In a large bowl, mix joshinko, shiratamako, and sugar. Gradually add boiling water, mixing until the dough is smooth but not too soft.
Divide the dough into thirds. Color one part with matcha and another with red food coloring for pink, leaving one portion white.
Form the dough into balls and boil until they float, about 7-8 minutes. Then, place them in iced water.
Assemble the dango by skewering one of each color onto bamboo sticks.
Serve at room temperature, optionally with sweet red bean paste.
Prep Time: 1 hour | Cooking Time: 15 minutes | Total Time: 1 hour 15 minutes
Kcal: 165 kcal | Servings: 6 sticks