hanami dango

<p><em style="color: #191e23;font-family: 'Noto Serif';text-align: center" data-rich-text-format-boundary="true">This Hanami Dango recipe is amazingly chewy and tender with the perfect amount of sweetness. Easy to make &amp; requires just 3-ingredients to make this popular Japanese dessert!</em></p>

Hanami Dango

block of silken soft tofu (100 grams)

glutinous rice flour (90 grams)

white sugar (50 grams)

tsp strawberry powder*, optional

tsp matcha powder*, optional

5-6 bamboo skewer sticks

Weigh the rice flour, silken tofu and sugar and then add Into a large bowl. Mix well using your hands. Using a kneading motion 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. I weigh each ball to be around 14-15 grams each, this yields 5 skewers. For smaller balls, make them into 10-12 grams each. 

Bring a pot of water to a boil and add in the dango balls. Leave the dango balls to cook. Remove the dango balls when they rise to the top of the water. Scoop them out using a strainer ladle and place into a bowl of ice cold water to stop them from cooking further. 

Add one green dango ball onto a skewer. Follow with one white and one pink dango ball. Repeat for all 5-6 skewers then enjoy!

Hey 
Can i make and keep the dough in advance 
And then boil it
How long will that stay...?

This recipe is so easy and fun to make! Amazing that it has tofu 🤗 it came out perfectly chewy and colourful.
Thank you for the recipe !!

Hi Lisa! Would like to ask is there gonna be any different in texture when using glutinous rice flour and mochiko? Cause it’s hard to get mochiko in my country, Malaysia. :/

This recipe was so useful and easy to follow! I used it for an insta post on our Instagram @the.hangrygals was fun!! Would definitely come back and check out some other recipes.

The best dango recipe I have ever used! I’ve made this about 6 times since I discovered your website in the summer. I combine these dango with the mitarashi sauce from Just One Cookbook’s website - DELICIOUS !

This recipe was amazing!! It was the first time I ever made dango and I love it! My 7 year old daughter is a huge fan too!

first time making dango, so easy and delicious using this recipe! found it while searching to find one that didn't require specialty rice flours (I only had mochiko), and happened to have silken tofu in the fridge. i used matcha powder and freeze dried strawberry powder + a little beet juice for color. thanks for the beginner-friendly recipe and helpful photos!

Amazing recipe! The dango are chewy and sweet and so easy to make. I was excited to make these as I often had them when I was in Japan during spring. Yum! 🌸

these are so pretty &amp; they turned out amazing!

This is such a fun dessert recipe! The ingredients are simple but tasty and I like how the pink and green colors add a nice aesthetic touch. My dough was too soft at first (maybe I added too much silken tofu?) so I added 1/4 cup more rice flour and I used more matcha and strawberry powder for a stronger color. Thank you for the recipe, Lisa!

I made it several times already, they're so good !! Thanks for the recipe !

Lovely! Made this plainly coloured to place on top of cheese tea and it was so good! If you haven't had dango before don't fret, it's really satisfying to eat and was a hit with my family🤤.  Though I had trouble with shaping as they were quite sticky, I added a bit more rice flour but didn't want to add too much in case I change the end consistency so when I placed them onto a surface to roll others the bottoms were flat. Overall the recipe is amazing and super simple but I think you should specify whether the dough is meant to be sticky or not sticky at all. Will definitely be making this again!

this recipe is so amazing!! SO soft and SO chewy also very easy to make :)

How to make beautiful tri-color sweet rice dumplings "Hanami Dango". (Makes 6 dango)

Hanami Dango with Tofu (花見団子)

bamboo skewers

"Shiratamako" glutinous rice flour (or mochiko)

"Joshinko" rice flour

Granulated sugar

Silken tofu

matcha powder

food coloring

Water

Bowl of ice water

Take 6 medium sized bamboo skewers and leave them to soak in a glass of water. (This makes the dango easier to slide on later on.)

Add 100g shiratamako, 20g joshinko and 45g granulated sugar to a bowl and mix dry until well incorporated.

Add 120g silken tofu to the bowl gradually one third at a time.

Mix it using a rubber spatula until the texture resembles scrambled eggs.

Knead into a smooth dough, the texture should feel a bit like play dough.

Start heating water in a pot and bring it to the boil.

Divide one of the thirds into 6 pieces (approx 15g each) and roll them into balls as it is to make the white parts of the dango.

Take another third, add 1/4 tsp matcha powder and knead until the colour is distributed through the dough. Roll into 6 15g balls.

Wash your hands and add 1 drop of pink or red food colouring to the final third. Knead until the dough is evenly pink all the way through and then roll into 6 15g balls.

Once the water is boiling you can add the dango balls. Boil each colour separately to prevent colours from running. Start by carefully adding the white balls to the water and gently mix them to stop them sticking to the bottom of the pot. 

Boil them until the balls float to the top (approximately 5-7 minutes) and then set a timer for 2 minutes. 

While the dango is boiling, prepare a bowl of ice cold water.

Once 2 minutes are up, transfer the dango to the ice cold water to stop the cooking process. 

Repeat the step 10 and 12 for the pink dango next, and green last. (You can use the same ice water for all the dango. Top up the water if needed.)

Once the dango balls are cooled down, push them onto the skewers. Start with green, then white and lastly pink. So your dango should have green at the bottom and pink at the top. 

https://www.youtube.com/watch?v=eoFQjnrsA4w

How to make Hanami Dango from Scratch (with tofu)

This Easy Dango Recipe is sweet, chewy, and colorful. This Japanese dessert is just the thing to usher in spring.

Easy Dango Recipe

joshinko glutinous rice flour ((1 1/3 cup) 150 g)

shiratamako glutinous sweet rice flour ((1 1/2 cup) 200 g)

sugar ((optinal) to make it sweeter 75 g)

water

matcha powder (+ 1 tsp water)

pink food coloring

Before you get started on the dango, you’ll need to soak 12 small bamboo skewers in water.

Add 150 grams of non-glutinous rice flour (joshinko) into a bowl, along with 200 grams glutinous sweet rice flour (shiratamako). You can also add 75 grams of powdered sugar to make the dango sweeter if you want.

Then pour in 1 1/3 cup hot water. Begin mixing using a spoon. Once the mixture begins to take shape, use your hands to mold the dango dough together. Depending on how you measured your ingredients can determine the texture of the dough. So you may need to add a little more flour or a little more water to get the correct consistency. The dough should feel similar to clay or play-dough, but a little softer.

Now, evenly divide the dough into three separate pieces. Place the dough pieces into 3 separate bowls. Add 1 drop of pink food coloring into one piece and work it in.

The second piece of dough will be the matcha one. So you’ll need to add 1 teaspoon of water to 1 teaspoon of match powder to make a paste. Then add the Matcha paste to that dough and work it in as well.

The third piece of dough will remain white, so you do not need to add anything to it.

Now shape the dough into round balls. Each ball should be 20 grams. It’s best to use a kitchen scale when measuring out the weight of the dough. This recipe should make about 36 balls.

Now bring a pot of water to a boil and begin cooking the white dango balls first. Once you see the balls rise to the top of the pot, continue cooking for another 2 minutes.

Then use a slotted spoon to transfer the steamed dango and quickly place it into a bowl of ice water.

Continue doing this for the pink dango and then the green dango last. You want to cook in this order to avoid staining the water and changing the color of the dango.

Now you can skewer the dango onto the bamboo skewers. Always insert the green ones first, then the white ones in the middle, and the pink ones last. The pink symbolizes spring cherry blossoms, white represents winter snow, and green represents summer grass. They are typically eaten during spring cherry blossom season. You can eat them as they are or add toppings like sweet soy glaze, red bean paste, or matcha paste.

Top 3 hanami dango recipes from across the web

The most viewed hanami dango recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hanami Dango

Hanami Dango with Tofu (花見団子)

Easy Dango Recipe

Top 3 hanami dango recipes from across the web

The most viewed hanami dango recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hanami Dango

Hanami Dango with Tofu (花見団子)

Easy Dango Recipe

The most viewed hanami dango recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine