Hanami Dango- Japanese Colored Sweet Rice Balls
These tasty treats are simple to make and are even easier to eat.
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Servings: 15
Equipment
- Kitchen scale
- Large pot
Ingredients
- 100 g Silken tofu (3.5 ounces)
- 90 g Glutinous rice flour (2¼ cup)
- 50 g White sugar (¾ cup)
Colors
- ¾ tsp Strawberry powder or a drop of pink food coloring
- ¾ tsp Matcha powder or a drop of green food coloring
Instructions
- Weigh the flour, tofu, and sugar. Add all three into a large bowl. Combine with your hands and then knead in the bowl until a dough forms.
- Divide dough into 3 equal parts. On the counter, add green coloring to 1 part and knead it in. Do the same with the pink coloring in the second part. Leave the third white.
- Bring a pot of water to a boil. Divide each dough into 5-6 balls weighing 14-15 grams each or 10-12 grams each for smaller.
- Add dango balls to the boiling water. Transfer to a bowl of ice water with a slotted spoon as soon as they rise to the top.
- Add one green dango ball onto a skewer. Follow with one white ball and finish with a pink dango ball. Repeat for others. You should end up with 5-6 skewers. Serve or refrigerate to have later.
Nutrition
Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 0.4mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 3g | Calcium: 3mg | Iron: 0.1mg