Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 106kcal 5%
Fat 0g 0%
Saturated Fat 0g 0%
Carbohydrates 25g 8%
Fiber 1g 4%
Sugar 10g 20%
Protein 1g 2%
Cholesterol 0mg 0%
Sodium 1mg 0%

Percent Daily Values are based on a 2,000 calorie diet.

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Hanami Dango

Name: Hanami Dango
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 6
Ingredients: For the Dumplings Using Joshinko and Shiratamako:; ⅔ cup joshinko (Japanese rice flour) (上新粉; this is short-grain rice flour, different from other Asian varieties; you can buy it from Amazon); ¾ cup shiratamako (glutinous rice flour/sweet rice flour) (白玉粉; this is short-grain glutinous rice flour, different from other Asian varieties; you can buy it from Amazon; you can substitute with mochiko); ⅓ cup sugar (the sugar helps the dango stay softer and gives it a mild, subtle sweetness); ⅔ cup boiling water (joshinko requires boiling water); For Coloring the Dumplings:; ¼ tsp matcha (green tea powder) (I love and use matcha from Ippodo); red food coloring (I use this powdered food coloring; if you prefer to use a natural ingredient, crush freeze-dried strawberries/raspberries); For the Dumplings Using Dangoko (Optional):; 1⅓ cup dangoko (Japanese rice dumpling flour) (団子粉; you can find it at Japanese grocery stores); ⅔ cup water; For the Yomogi Dango Version (Optional):; 1 Tbsp yomogi (mugwort) (you can buy it on Amazon); 2 Tbsp hot water

Prep 1h

Cook 15m

Total 1h 15m

This Hanami Dango recipe uses a blend of joshinko and shiratamako to create traditional Japanese rice dumplings. The addition of matcha and red food coloring adds a pop of color, while optional variations include using dangoko flour or yomogi for different flavor profiles.