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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 Time

Cook Time

15m

Total Time

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.

Dango

Mochi

Wagashi

justonecookbook.com

Recipe Options

Ingredients

Servings: 6

Scale:

Scale

0.25

0.5

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)

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)

1⅓ cup dangoko (Japanese rice dumpling flour) (団子粉; you can find it at Japanese grocery stores)

1 Tbsp yomogi (mugwort) (you can buy it on Amazon)

Hanami Dango

Ingredients

For The Dumplings Using Joshinko And Shiratamako

For Coloring The Dumplings

For The Dumplings Using Dangoko (optional)

For The Yomogi Dango Version (optional)

Steps

Nutrition Facts

Hanami Dango

Ingredients

For The Dumplings Using Joshinko And Shiratamako

For Coloring The Dumplings

For The Dumplings Using Dangoko (optional)

For The Yomogi Dango Version (optional)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts