Description
A delightful and colorful Japanese dessert made from glutinous rice flour, often enjoyed during cherry blossom season.
Ingredients
Dango Dough Ingredients
- 120 grams Shiratamako (short-grain glutinous rice flour) (Don’t mix it up with mochiko)
- 100 grams Regular rice flour (joshinko)
- 80 ml Water (Adjust based on humidity)
- 2 drops Pink food coloring (For the classic spring version)
- A bit Matcha powder (For green dough flavor)
- 50 grams Sugar (Adjust to taste)
Instructions
Preparation
- Combine rice flours and sugar in a large bowl. Mix gently.
- Slowly pour in water, mixing until you achieve a dough that is thicker than Play-Doh.
- Divide the dough into three equal parts. Leave one part white.
- Knead pink food coloring into one part, and matcha into the other part, mixing until consistent.
Cooking Process
- Boil a pot of water. Form the dough into grape-sized balls.
- Drop the balls into boiling water. Wait until they float, about 2-3 minutes.
- Using a slotted spoon, transfer the floating dango to ice water to stop the cooking process.
- Drain on a towel before skewer assembly.
Assembly
- Thread the dango onto skewers: pink first, then white, and green last.
- Press the balls close together to prevent them from falling off.
Notes
Add water slowly to achieve the correct dough consistency. Sifting flours can improve texture. Don’t overboil to maintain chewiness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: Japanese