Hanami Dango 花見団子

Method9 steps · about 20 min

1. 1

   Step 1: Place the shiratamako, joshinko (50 g), and sugar (4 tbs) in a large bowl.

   Uses 100 g Glutinous rice flour Shiratamako · 50 g Joshinko · 4 tbs white sugar

2. 2

   Step 2: Gradually add the measured 150 g water to the rice flours and sugar, stirring and then kneading until a soft dough forms. The source also permits silken tofu instead of water; if choosing that alternative, add it gradually and adjust to achieve the same dough consistency, rather than using both liquids together.

   Uses Combined rice flours and sugar · 150 g Water (*1 or Silken tofu read above post)

   
3. 3

   Step 3: Divide the dough into three equal portions.

   Uses Soft dango dough

4. 4

   Step 4: Add the matcha powder (1/4 tsp) (or alternative coloring) into one of the dough portions and knead until the dough turns green.

   Uses One dough portion for green dango · 1/4 tsp Matcha powder (for green colour *2)

5. 5

   Step 5: Knead the measured 1 teaspoon sakura powder and one drop pink food colouring into one of the remaining dough portions until evenly light pink. Leave the last dough portion white.

   Uses One dough portion for pink dango · 1 tsp sakura cherry-blossom powder · 1 drop pink food colouring

   
6. 6

   Step 6: Roll each ball of dough (green, pink, and white) into 6 uniform-sized balls.

   Uses Green dough · Pink dough · Reserved white dough

   
7. 7

   Step 7: Boil a pot of water and add the dango balls.

   Uses Eighteen shaped dango balls · Water, enough to boil the dango

8. 8

   Step 8: Once the dango floats to the surface of the water leave them cooking for a few minutes more, then scoop them out and put them into a bowl of ice water to stop the cooking process.

   Boil dango · 3 minUses Dango in boiling water · Ice-cold water, enough to cool the boiled dango

   
9. 9

   Step 9: Place one green dango, one white dango, and one pink dango onto a skewer and repeat until all the dango are skewered then serve!

   Uses Cooked and cooled three-colour dango