Looking for the sweet version of our Mitarashi Dango? Try making this Hanami Dango recipe! This traditional Japanese rice ball gets the name “Hanami,” which translates to viewing Sakura or Cherry blossoms, because of it’s colorful appearance which resembles flower or spring time.
Hanami Dango is usually colored red, green and white using matcha powder, strawberry powder and vanilla extract.
The chewy texture and the sweet taste that blends together in Hanami Dango makes it a perfect snack and street food!
ingredients:
- 3/4 cups of glutinous rice flour
- 4 oz silken tofu
- 1/4 cup sugar
- 1/4 tsp vanilla extract
- 1/4 tsp matcha powder
- 1-2 drops strawberry flavoring
steps:
- Start making the Hanami Dango mixture by breaking the tofu apart with a fork. Then, mix the glutinous rice flour, tofu, sugar and vanilla extract together in a bowl.
- Use your hands to ensure that everything is combined thoroughly. Keep on mixing until you form one huge dough.
- Then, divide the dough into three equal parts and place them in separate bowls. Add matcha powder into one dough and strawberry flavoring to the other one. Mix thoroughly so the dough is colored evenly.
- Roll each dough into a cylindrical shape and then further divided each dough into 3. You should have a total of 9 doughs now.
- Round each dough to a circle using the palm of your hand.
- Next, bring 4-5 cups of water to a boil in a pot and place the doughs in the boiling water until it is cooked or starts floating up.
- While the doughs are boiling, prepare ice water in a medium sized bowl. Once the dough has been cooked, transfer the balls into the ice water to cool for about 1-2 minutes.
- Once the rice balls are cooled, arrange them in a skewer. Use 3 doughs on each skewer. If the skewer is too long, you might need to cut them. Serve and enjoy!
Hanami Dango
This traditional chewy and sweet Japanese rice ball is perfect as a street food or snack 🙂 It's easy to make so try it out!
Ingredients
- 3/4 cups glutinous rice flour
- 4 oz tofu
- 1/4 cup sugar
- 1/4 tsp vanilla extract
- 1/4 tsp matcha powder
- 1-2 drops strawberry flavoring or use red food coloring
Instructions
- Start making the Hanami Dango mixture by breaking the tofu apart with a fork. Then, mix the glutinous rice flour, tofu, sugar and vanilla extract together in a bowl. Use your hands to ensure that everything is combined thoroughly. Keep on mixing until you form one huge dough.
- Then, divide the dough into three equal parts and place them in separate bowls. Add matcha powder into one dough and strawberry flavoring to the other one. Mix thoroughly so the dough is colored evenly.
- Roll each dough into a cylindrical shape and then further divided each dough into 3. You should have a total of 9 doughs now. Round each dough to a circle using the palm of your hand.
- Next, bring 4-5 cups of water to a boil in a pot and place the doughs in the boiling water until it is cooked or starts floating up. While the doughs are boiling, prepare ice water in a medium sized bowl.
- Once the dough has been cooked, transfer the balls into the ice water to cool for about 1-2 minutes.
- Once the rice balls are cooled, arrange them in a skewer. Use 3 doughs on each skewer. If the skewer is too long, you might need to cut them. Serve and enjoy!
