Description
Colorful, chewy Japanese rice dumplings traditionally served during cherry blossom season. Hanami dango features pink, white, and green balls on skewers—lightly sweet and perfect for spring celebrations.
Ingredients
1 cup glutinous rice flour
1 cup non-glutinous rice flour
½ cup sugar
¾ cup water (adjust as needed)
Matcha powder (for green coloring) or green food coloring
Beet or strawberry powder (for pink coloring) or pink food coloring
Bamboo skewers
ptional: silken tofu (2–3 tbsp for softer texture)
Instructions
Mix rice flours and sugar in a large bowl.
Gradually add water, stirring until a smooth dough forms. Knead lightly until uniform and slightly tacky.
Divide dough into three equal portions: leave one white, tint one pink, and one green using natural powders or food coloring.
Roll dough into small, smooth balls (~1 inch wide).
Bring a pot of water to a gentle boil. Drop dumplings in; cook until they float, then simmer 1–2 more minutes.
Transfer dumplings to an ice bath to cool and firm.
Thread one pink, one white, and one green dumpling onto each skewer.
Serve at room temperature or slightly chilled.
Notes
Use certified gluten-free flours for sensitive diets.
Natural colorants give subtle flavors and softer hues.
Best enjoyed fresh, but can be stored briefly in the fridge and revived by steaming.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer (3 dumplings)
- Calories: 120 kcal (per skewer)
- Sugar: 8 g
- Sodium: 10 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 mg
- Cholesterol: 0 mg