This Hanami Dango recipe is amazingly chewy and tender with the perfect amount of sweetness. Easy to make & requires just 3-ingredients to make this popular Japanese dessert!
- 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!
- Strawberry powder and matcha is added just for natural colour and a tiny bit of flavour, however is not essential or traditional. You can either leave out the colour entirely or food colour can be used instead.
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) for 1 out of 5 skewers.
- Category: Desserts
- Method: Stove top
- Cuisine: Japanese
- Serving Size: 1 skewer
- Calories: 108
- Sugar: 8.2g
- Sodium: 4.8mg
- Fat: 0.6g
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 22.7g
- Fiber: 0
- Protein: 2.2g
- Cholesterol: 0
Keywords: hanami dango, sanshoku dango