Hanami Dango is a sweet and chewy food that many children love. The Hanami Dango recipe that we serve is soft and chewy with a sweet taste that is just right and perfect. Making this dish is also easy and only requires a few ingredients to be able to bring Hanami Dango to your home. We only need 3 ingredients, this is also famous as a Japanese dessert.
Hanami Dango is a dessert that gives the impression of anyone who eats it, it’s like going back to his childhood, this is because this food is loved by many children. If you visit your Japanese family, you will definitely enjoy this dish a lot, it is usually served as a dessert after dinner. Maybe this is more tolerable than consuming ice cream or cake.
Hanami Dango is a piece of rice cake that is soft, chewy, and sticky and delicious to eat. There are many types of Hanami Dango, find what you like. If you want, you can see this post until it’s finished and you can make your own Dango at your home. The method of making it is very simple and easy, as we mentioned earlier, that this food only requires 3 ingredients.
What is Hanami Dango?
Before we explain about the recipe, we need to know first what is Hanami Dango?
Hanami Dango, is a food also known as Sanshoku Dango (3 colored dango), but this is another variant of this food. It’s a pink dango icon, green dango, white dango even on iPhone there is an emoji for this. This type of tricolor dango is sold all year round but the most popular time is in the spring when you see the cherry blossoms. Well, this is where the origin of the name Hanami Dango, literally Hanami is “looks flowery”.
What Does Hanami Dango Taste like?
These dango balls have a sweet taste like sweet rice, maybe it’s kind of boring, but this Japanese food is very popular, want to know why it’s so special? What’s special about Hanami dango is its chewy, soft and tender texture. There are also some dangos that are equipped with toppings, black wihen paste, anko, and sweet soy sauce. But this food is served as is. The green dango is seasoned with mugfort or yomogi, or you can also use matcha. Pink dangi are seasoned with sakura powder, some use strawberry, but usually have the same taste as white dango.
To make Dango there are ingredients that are needed. In general, Hanami dangoi is only made from rice and rice flour. But if you want a softer texture, you can add tofu. If you only rely on rice flour, the dango you make will only be hard and not chewy. Maybe this could be the cause of the addition of Tofu in making Dango.
With the addition of a little Tofu, you can get a soft, chewy dango. As we already mentioned that making dango only requires 3 ingredients, let’s look at the three ingredients.
- Glutinous rice flour or mochiko
- Fresh silken tofu
- White sugar
To produce green dango, we can use matcha powder, and to make pink dango is to use strawberry powder. The color is just as an evocative appearance, while the taste is not so affecting. So, to arouse the children’s appetite, we need to make dango balls with various colors.
But if you want to enjoy dango naturally, you don’t need to add matcha powder or strawberry powder.
How to Make Hanami Dango Step by Step
Ok, now we come to the main explanation, this is about how to make hanami dango, for those of you who want to try this Japanese dish, you can see the recipe carefully.
Make the Dango dough by using the flour, tofu, and sugar mixture in a large bowl. For maximum results, use your hands to knead or knead this dough. Knead until everything is well blended and combined. Next, divide the dough that you have made into three parts of the same size.
In one portion of the dough, add the matcha powder, and mix until well combined until the color is even. In the other part of the dough that has been distributed, add strawberry powder or it could be pink coloring, stir or knead until the color blends well. Stir until the color is perfect and uniform on each dough.
The colored dough is divided into 5-6 parts. For 5 portions, make each of the same size which is 14 to 15 grams. If you are 6 pieces, make each to 11 to 12 grams, this is so that the dango balls or Hadami Dango are the same size.
Each part that has been made, roll it until it becomes round like a ball, using the palm of your hand.
Tips: To be able to round it well, coat your palm with rice flour, it will not stick to the palm and you can round it freely.
Now bring water to a boil in a saucepan, add dango, let it float on top of the water. Next, take the dango one by one with a spoon or other heat-resistant material.
Once taken from the hot water, place the dango in a bowl of ice water. When it’s cool, put the bango balls on the skewers, in this order: Green, white and pink, repeat for all the remaining dango balls.