Hanami Dango
Hanami Dango is a traditional Japanese sweet made with glutinous rice flour and served on skewers, featuring colorful dango balls.
Equipment
- large bowl
- pot
- strainer ladle
- bamboo skewers
Ingredients
- 100 g silken soft tofu ½ block
- 90 g glutinous rice flour ¾ cup
- 50 g white sugar ¼ cup
- 0.25 teaspoon strawberry powder optional
- 0.25 teaspoon matcha powder optional
- 5-6 pieces bamboo skewer sticks
Instructions
- Weigh the rice flour, silken tofu and sugar and then add into a large bowl. Mix well using your hands until a dough forms.
- Divide the dough into three equal parts.
- Sift in the strawberry powder into one portion of the dough and knead until it forms a uniform pink colour.
- Sift in the matcha powder into another portion of the dough and knead well until it turns green.
- Divide each ball of dough into 5-6 balls, weighing around 14-15 grams each.
- Bring a pot of water to a boil and add in the dango balls. Remove them when they rise to the top and place them in cold water.
- Add one green dango ball onto a skewer, followed by one white and one pink dango ball. Repeat for all skewers.
Notes
Strawberry powder and matcha is added just for natural colour and a tiny bit of flavour; you can use food color instead.
Nutrition
Serving: 1skewerCalories: 108kcalCarbohydrates: 22.7gProtein: 2.2gFat: 0.6gSodium: 4.8mgSugar: 8.2g
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