Hanami Dango (Sanshoku Dango) Recipe
Hanami dango are traditional Japanese tri-colored rice dumplings on skwers made with pink, white, and green dough. These soft, chewy, lightly sweetened dumplings are a classic wagashi enjoyed during cherry blossom season and spring hanami celebrations.
Ingredients
- 60 g shiratamako
- 60 g joshinko
- 50 g sugar
- 80-100 ml water
- ½ teaspoon matcha
- 2 teaspoons freeze-dried strawberry powder see note
Instructions
- In a medium bowl, combine the shiratamako, joshinko, and sugar. Lightly mix with a spatula.
- Gradually add water while mixing with your hand or a spatula. Once the dough comes together, use your hands to knead until a smooth, pliable dough forms. The dough should be soft yet firm enough to hold its shape like play-dough. Make sure that no chunks of Shiratamako are left.
- If the dough feels dry, add a little more water, 1 teaspoon at a time. If the dough is sloppy, add a little more shiratamako or joshinko to adjust the consistency.
- Divide the dough into 3 equal portions. Leave one portion plain (white). Sift matcha over one portion and knead until the color is evenly distributed. Add strawberry powder to another portion and knead until the dough is pink. If the dough looks dry and cracked after adding powder, wet your hands and knead the dough to hydrate.
- Divide each color into 6 portions and roll them into teaspoon-sized balls.
- Making flower/heart shaped dango: If you’re using a cookie/vegetable cutter, roll the dough into a ½-inch thick and cut out the flower/heart shapes.
- Making 3-color layered Dango: If you’re making a layered look. Divide the each rolled ball into 3 portions, gather three colors, and roll into a ball.
- Bring a large pot of water to a gentle boil. Add the dango and cook until they float to the surface, then cook for another 1-2 minutes to ensure they are fully cooked. Transfer the cooked dango to a bowl of cold water.
- Thread three dumplings onto each skewer in the order of green, white, and pink, so that green sits on the hand side and pink sits on the tip.
- Serve the hanami dango immediately to enjoy the chewy texture.
Notes
Hanami dango are traditionally enjoyed during hanami (cherry blossom viewing) in Japan.
Note: You can get freeze-dried strawberry powder or blitz freeze-dried strawberries in a blender. I usually get freeze-dried strawberries at Trader Joe's and blend them into powder at home. Raspberries are also great!
Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.
Nutrition
Serving: 1skewerCalories: 108kcalCarbohydrates: 25gProtein: 1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.05gSodium: 1mgPotassium: 12mgFiber: 0.3gSugar: 9gVitamin A: 17IUVitamin C: 4mgCalcium: 2mgIron: 0.2mg
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