Hanami Dango Recipe

Let’s dive into the whimsical world of dango-making, where we transform simple ingredients into vibrant, chewy delights that are not only a treat for the taste buds but also a feast for the eyes!

I enjoy the making of treats that are bright and colorful, and Hanami Dango is a delightful Japanese dessert that not only wows the eye but also gives a unique taste experience. I combine joshinko, shiratamako, and sugar to make what I consider to be the smoothest, sweetest dough.

Then I add food coloring in the perfect shades (red and green) to achieve the dazzling look that my Hanami Dango has while also giving it a kind of nostalgic quality that links it to the traditional version of the dessert.

Ingredients

• Joshinko: Grounded rice flour, provides structure, high in carbohydrates.
• Shiratamako: Glutinous rice flour, ensures chewiness, high in carbohydrates.
• Granulated sugar: Sweetener, adds sweetness, high in simple carbohydrates.
• Food coloring: Adds color, no nutritional value, used in moderation.

Ingredient Quantities

• 100g (1 cup) of joshinko (rice flour)
• 100g (1 cup) of shiratamako (glutinous rice flour)
• 50g (1/4 cup) of granulated sugar
• 180ml (3/4 cup) of water
• Food coloring: red and green

How to Make this

1. In a big bowl for mixing, blend together the joshinko and shiratamako. Ensure they are mixed thoroughly so that their distribution is even.

2. Slowly incorporate the water into the flour blend, mixing steadily until the consistency reaches that of a dough. The dough should emerge as a smooth, copacetic entity, seemingly endless in its pliability.

3. Incorporate the granulated sugar into the dough by kneading until the sugar is fully mixed into the dough and the dough is smooth again.

4. Separate the dough into three equal portions. Leave one portion as is and place it to the side.

5. Knead a small amount of red food coloring into the second part of the dough until it reaches your desired hue of pink.

6. Knead in a small amount of green food coloring until the third part of the dough reaches the desired shade of green.

7. Each color of dough should be rolled into even, small balls that are all the same size. You want them to be about as big as small grapes.

8. To use a steamer, begin by preparing it, which involves getting some water boiling. When the water is at a boil, place the dango balls on a piece of parchment paper within the steamer.

9. The dango should be steamed for approximately 15 minutes or until they are firm and glossy. Make sure the steam is circulating well for even cooking.

10. When cooking is finished, permit the dango to cool a bit; then, skewer them in groups of three, with one of each color (green, white, pink) on every skewer. Enjoy them as a serving!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Mixing spoon or spatula
4. Steamer with lid
5. Parchment paper
6. Small kitchen scale (optional, for precise portions)
7. Skewers for serving

FAQ

• Q: Can I use all-purpose flour instead of joshinko or shiratamako?A: No, it’s best to use joshinko and shiratamako for the right texture and flavor. They are rice flours specific to this dish.
• Q: How do I know when the dango is properly cooked?To make dango, you need to boil the dango until they float to the top of the water. Then, you cook them a little longer, for 2-3 seconds. What do you suppose is in the dango that makes it taste so wholesome?
• Q: What is the purpose of food coloring in Hanami Dango?A: The traditional colors of pink, white, and green, which symbolize spring and cherry blossoms, are created using food coloring.
• Q: Can I make Hanami Dango ahead of time?A: Yes, but it’s best enjoyed fresh. If making ahead, store in an airtight container and consume within a day.
• Q: Are there any alternatives to sugar in the recipe?It is possible to use a sweetener such as stevia; however, it can slightly change the flavor and feel of the dish.
• Q: Is it necessary to use skewers for serving?A: While skewers are traditional, they are not strictly necessary. If preferred, you can serve the dango without them, just as you would serve a rice ball or nugget.

Hanami Dango Recipe Substitutions and Variations

Rice flour (Joshinko): Use all-purpose flour as a substitute; the texture may vary slightly.
Shiratamako (glutinous rice flour): Use mochiko, another type of glutinous rice flour, or a combo of all-purpose flour and cornstarch, for a different texture. Substituting different kinds of flours is a great way to experiment with the texture of your mochi.
Granulated sugar: Replace with caster sugar or powdered sugar for a smoother texture that dissolves more rapidly.
Instead of using food colorings, which can be unnatural and harmful, consider these natural alternatives; beet juice or strawberry puree for red, and matcha powder or spinach juice for green.

Pro Tips

1. Make sure to sift both the joshinko and shiratamako before mixing. This helps to remove any lumps and ensures a smoother dough texture.

2. When adding water to the flour mix, do it gradually and mix consistently with a spatula or your hands. This prevents the dough from becoming too sticky or too dry, allowing you to create the perfect smooth texture.

3. To enhance the flavors, consider adding a small pinch of salt to the dough along with the sugar. This can help balance the sweetness and bring out the subtle flavor of the rice.

4. If you’re aiming for more vibrant colors, dissolve the food coloring in a small amount of water before kneading it into the dough. This helps achieve an even distribution of color without the dough becoming overly sticky.

5. When forming the dango balls, keep a bowl of water nearby to lightly dampen your hands. This prevents the dough from sticking to your hands and results in smooth, evenly shaped balls.