Hanami Dango

  • Author: Lisa Kitahara
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 5 skewers 1x


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!




  1. 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. 
  2. Divide the dough into three equal parts. 
  3. Sift in the strawberry powder into one portion of the dough and knead until it forms a uniform pink colour.
  4. Sift in the matcha powder into another portion of the dough and knead well until it turns green.
  5. 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. 
  6. 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. 
  7. 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