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+ servings
dango

Easy Hanami Dango

christieathome
Hanami Dango. Chewy sweet, flavoured rice balls that come in three variations – strawberry, matcha and plain. A fun and delicious Japanese dessert that is simple to make at home! This is a great dessert to impress your guests or to get the kids involved as it is fun to roll out the dough balls. My simple dango recipe only requires only 4 ingredients, without the flavouring!
5 from 3 votes
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine Japanese
Servings 10 skewers
Calories 182 kcal

Ingredients
  

  • 1 ½ cup glutinous rice flour
  • 1 cup rice flour
  • ¾ cup icing sugar
  • 1 cup + 6 tsp water

Optional

  • 1 tbsp strawberry powder
  • ¾ tsp matcha powder

Instructions
 

  • In a large mixing bowl, whisk together glutinous rice flour, rice flour, icing sugar.
  • Once dry ingredients are well combined divide into three separate bowls at equal portions. Tip: Use a kitchen scale to help you with this or divide the into about 1 cup each.
  • Optional: Into one of the bowls, whisk into matcha powder. In another bowl, whisk in strawberry powder. Leave one bowl plain without any flavouring.
  • Into each bowl, add ⅓ cup + 2 tsp of water and mix well until it forms a dough that you can work with. It should wet enough that it comes together but also dry enough that it stays intact and doesn’t stick all over your fingers.
  • Knead the dough into a ball, then into a long tube. Cut the tube into half and then line the tubes together, slicing the tubes into 5 equal pieces. Roll each piece into a sphere. Repeat this process for your other pieces of dough.
  • Bring a large pot of hot water to boil and then reduce to medium high heat. Before carefully lowering each ball into the pot, give it a quick roll to make it circular again as the balls will flatten on your working surface. After adding your balls to the water, make sure to give them a quick stir. You may need to do this in batches due to the second rolling.
  • Boil for 7-8 minutes until they float and until the inside is cooked. Strain and rinse the balls under cold water and strain. Place them on parchment paper.
  • Once they are cool to touch, skewer 1 of each colour onto your stick. There should be 3 balls per stick. Enjoy warm or cold!

Suggest Equipment & Products

wooden skewers
Mixing bowl
Measuring Set
Whisk
Santoku Knife
Cutting Board
Large Pot 5 Qt
Enjoyed my recipe?Rate my recipe and leave a comment (be kind)! Tag me @christieathome and hashtag #christieathome so I can share it on social media!

Notes

Store in the fridge in an airtight container and they should last 3-4 days. To make them softer again, you can re-boil them for a few minutes to enjoy.
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Nutrition
Calories: 182kcal | Carbohydrates: 41g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 31mg | Fiber: 1g | Sugar: 9g | Vitamin A: 15IU | Calcium: 5mg | Iron: 1mg