Hanami Dango is a Japanese sweet Mochi dessert, where 3 different Dango balls, pink, white, and green, are skewered on a stick. In Japan, the end of March to April is the time of viewing and appreciating cherry blossoms (“hanami”). People go to parks where a lot of cherry trees are and eat and drink under the trees. Hanami Dango is a popular sweet for this event although it is available all year round at a lot of shops in Japan.
Ingredients
240g Mochiko
240g Tofu, soft
120g sugar
1 tsp green tea powder
Red food coloring
Salted cherry flowers, if available
Instructions
240g Tofu, soft
120g sugar
1 tsp green tea powder
Red food coloring
Salted cherry flowers, if available
Instructions
In a large bowl, mix Mochiko, Tofu, and sugar. Divide and separate the dough into 3 parts. Add green tea powder to one part and mix well until becoming a uniform color. Add a very small amount of red food coloring to another part and mix well. Leave the last dough white. Make table spoon size balls from each dough.
In a large pot, boil water. Cook dough balls one color at a time. Once Dango balls float in the boiling water, cook 2-3 minutes longer. Take out from hot water, put on a paper towel, and let cool.
Slide 3 different colored Dango onto each skewer. Decorate with cherry flowers if you like.
In a large pot, boil water. Cook dough balls one color at a time. Once Dango balls float in the boiling water, cook 2-3 minutes longer. Take out from hot water, put on a paper towel, and let cool.
Slide 3 different colored Dango onto each skewer. Decorate with cherry flowers if you like.
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