Hanami Dango! Recipe

I’m sharing a Sweet Dango Recipe inspired by Hanami, meaning “flower viewing”, which uses a surprising pantry ingredient passed down through my family.

I grew up nibbling Hanami Dango under cherry trees. They’re traditionally made during sakura-viewing season like the name Hanami suggests, which means flower viewing.

I love how the three colors feel like a tiny festival on a skewer, and how the soft chew of shiratamako gives a pillowy bite. Sometimes I mix a little matcha powder into the green balls but the color never turns out the same twice, which I kinda like.

It’s simple, a little stubborn, and somehow always perfect for spring. Call it Traditional Japanese Desserts and you’ll see what I mean.

Ingredients

• Glutinous rice flour, mostly carbohydrates, low protein and fiber, makes chewy, springy dango texture.
• Simple granulated sugar, pure sweetener, quick energy from carbs, overuse isn’t great for health.
• Finely ground green tea, antioxidants and caffeine, slight bitter note, gives green color and earthiness.
• Pickled sakura lends floral, mildly salty tang; food dye just adds color without nutrients.
• Used to dust dumplings, prevents sticking, mostly starch carbs, no real vitamins or protein.
• Lukewarm water hydrates the flour, controls dough softness, adds zero calories or flavor.
• A pinch brings out sweetness and flavor balance, but adds sodium to the snack.

Ingredient Quantities

• 100 g shiratamako (glutinous rice flour for dango)
• 90 ml lukewarm water, maybe a little more if needed
• 25 g granulated sugar (about 2 tbsp)
• 1/8 tsp salt
• 1/2 tsp matcha powder for the green dango
• a few drops red or pink food coloring, or 1/4 tsp finely ground pickled sakura (for pink dango)
• 1-2 tbsp potato starch or cornstarch for dusting
• 4 bamboo skewers

How to Make this

1. In a bowl mix 100 g shiratamako, 25 g sugar and 1/8 tsp salt, then pour in about 90 ml lukewarm water little by little while stirring until it just comes together; knead briefly until smooth and slightly springy, add a few drops more water if it feels too dry.

2. Divide the dough into three equal portions, cover them with a damp cloth so they dont dry out.

3. For the green portion, sprinkle 1/2 tsp sifted matcha on one piece and knead until evenly colored and smooth.

4. For the pink portion, knead in a few drops of red/pink food coloring or 1/4 tsp finely ground pickled sakura until the color is even; leave the third piece plain for white dango.

5. Tear each colored piece into 4 equal pieces (you should have 12 balls total for 4 skewers), dust your hands and the pieces with a little potato starch or cornstarch so they dont stick.

6. Roll each piece into a smooth walnut sized ball, press seams closed with your thumb if they crack; keep finished balls covered with the damp cloth while you shape the rest.

7. Bring a pot of water to a gentle rolling boil, add dango in batches and stir gently so they dont stick to the bottom; when they float, let them cook for another 1 to 2 minutes so they set through.

8. Scoop cooked dango into a bowl of ice water to stop the cooking and firm them up, then drain well and toss lightly in 1 to 2 tbsp potato starch or cornstarch so they wont clump.

9. Thread three balls onto each bamboo skewer in the traditional order pink, white, green (or any order you like), wipe off excess starch and serve at room temperature; theyre best eaten the same day.

10. Quick tips: if dough is crumbly add tiny amounts of water and knead, if too sticky dust with starch; keep them covered before cooking and dont overcrowd the pot.

Equipment Needed

1. Medium mixing bowl (glass or stainless), for combining and kneading the dough — easy to see texture.
2. Kitchen scale (for 100 g shiratamako) plus a set of measuring spoons, so your water and sugar are accurate.
3. Fine-mesh sieve, to sift matcha or ground sakura so color mixes smooth without lumps.
4. Small silicone spatula or wooden spoon, for stirring while you add water little by little.
5. Clean damp kitchen towel, to cover dough pieces so they dont dry out.
6. Large pot for boiling, roomy enough so the dango can float and not overcrowd.
7. Slotted spoon or spider skimmer, to scoop dango out and transfer to ice bath without splashing.
8. Large bowl for ice water and a colander or plate to drain and cool the cooked dango.
9. Small shallow bowl or plate for potato/cornstarch dusting, plus 4 bamboo skewers to thread and serve.

FAQ

Hanami Dango! Recipe Substitutions and Variations

• Shiratamako → Mochiko (sweet glutinous rice flour) 1:1. Dough might be a bit firmer so add a few drops more water if it feels dry, it’s fine tho.
• Granulated sugar → Light brown sugar, 1:1 for a deeper caramel note, or honey/maple syrup (reduce the water by about 1 tsp per tsp of syrup since they are liquid).
• Matcha powder → Spinach powder or powdered green tea (sencha/bancha) for natural green color; use about 1/2 tsp and expect a milder, less bitter flavor than matcha.
• Potato starch/cornstarch (for dusting) → Tapioca starch or rice flour, same amount; tapioca gives a less chalky mouthfeel and helps stop sticking.

Pro Tips

1. Read the dough by feel, not by measuring only; it should be smooth and slightly springy. If it flakes or falls apart add just a few drops of water and knead, if it gets too sticky dust lightly with starch and keep going so it firms up.

2. For even color and no streaks, sift matcha then mix it into a tiny paste before adding, and dilute food coloring or finely ground sakura with a drop of water first so the tint spreads smoothly.

3. Cook in small batches and stir gently so they dont stick to the pot. Once they float give them a short extra minute, then shock in ice water to stop carryover cooking and keep the chew exactly where you want it.

4. Toss lightly in starch after draining but wipe off the excess right before skewering so sauces or glazes will stick. If you need to serve later, reheat briefly in hot water and brush with a warm mitarashi style sauce for best texture and shine.