Japanese Hanami Dango Recipe

Shiratamako: Glutinous rice flour used for a chewy texture

Joshinko: Non-glutinous rice flour that adds structure

Water: Essential for forming the dough

Matcha powder: Provides the green color and a subtle tea flavor

Red food coloring: Used to achieve the pink color

When kneading the dough, ensure it reaches a smooth and pliable consistency by gradually adding water. This helps prevent the dough from becoming too sticky or too dry. If the dough is too dry, add a few drops of water at a time. If it's too sticky, sprinkle a bit more shiratamako or joshinko. This balance is crucial for achieving the perfect texture for your dango balls.

• shiratamako - Substitute with mochiko: Both are types of glutinous rice flour, but mochiko is more widely available and will provide a similar chewy texture.

• joshinko - Substitute with all-purpose flour: While all-purpose flour is not rice-based, it can be used to achieve a similar consistency in the dough. Note that the flavor and texture will be slightly different.

• water - Substitute with milk: Using milk can add a richer flavor and a slightly creamier texture to the dango.

• matcha powder - Substitute with spirulina powder: Spirulina powder can provide a similar green color and a unique, slightly earthy flavor.

• red food coloring - Substitute with beet juice: Beet juice is a natural alternative that provides a vibrant pink color without artificial additives.

• Allow the dango to cool completely before storing. This helps prevent condensation, which can make the dango soggy.
• Place the dango in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the dango within 2-3 days. This keeps them fresh and maintains their texture.
• For longer storage, consider freezing the dango. Arrange the dango balls on a baking sheet lined with parchment paper, ensuring they do not touch each other.
• Freeze the dango balls until they are solid, usually for about 1-2 hours. This prevents them from sticking together when stored.
• Once frozen, transfer the dango balls to a freezer-safe bag or container. Label the container with the date to keep track of their freshness.
• When ready to enjoy, thaw the dango in the refrigerator overnight. For a quicker option, let them sit at room temperature for about 30 minutes.
• To restore the chewy texture, you can briefly steam the dango or microwave them for a few seconds. Be careful not to overheat, as this can make them too soft.
• If you notice any changes in texture or flavor, it’s best to discard the dango. Freshness is key to enjoying the authentic taste of hanami dango.

• Steam: Place the leftover dango on a heatproof plate and steam them for about 5-7 minutes until they are soft and warm. This method helps retain their chewy texture.
• Microwave: Arrange the dango on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 30-60 seconds, checking halfway through.
• Boil: Bring a pot of water to a gentle boil. Drop the dango into the water and let them cook for 1-2 minutes until they float to the surface again. Transfer them to a bowl of cold water briefly before serving.
• Pan-fry: Heat a non-stick pan over medium heat and add a small amount of vegetable oil. Lightly fry the dango until they are golden brown on the outside, turning occasionally. This method adds a crispy exterior while keeping the inside chewy.
• Grill: Preheat your grill to medium heat. Skewer the dango and grill them for 2-3 minutes on each side until they have slight grill marks and are heated through. This method adds a smoky flavor and a bit of char.

• Mixing bowl: Used to combine the shiratamako and joshinko with water to form a smooth dough.

• Measuring cup: Essential for accurately measuring the water needed for the dough.

• Spoon: Useful for mixing the matcha powder and red food coloring into the dough portions.

• Knife: Handy for dividing the dough into three equal parts.

• Pot: Used to boil water for cooking the dango balls.

• Slotted spoon: Ideal for removing the cooked dango balls from the boiling water.

• Bowl: Filled with cold water to cool the dango balls after boiling.

• Skewers: Used to assemble the dango balls into the traditional three-color pattern.

Prepare ingredients in advance: Measure and mix shiratamako and joshinko ahead of time to streamline the process.

Use a food processor: Quickly blend the dough ingredients to save time on kneading.

Batch color mixing: Mix matcha powder and red food coloring into the dough simultaneously to speed up the process.

Boil water early: Start boiling water while shaping the dango balls to reduce waiting time.

Cold water bath ready: Prepare the bowl of cold water in advance to quickly transfer cooked dango.