Made with sweetened rice balls on a skewer, Hanami Dango is a popular sweet enjoyed during the cherry blossom viewing in Japan.
Add hot water in small increments to combine (NEVER pour water at once). Mix well before you add more water. When the texture of the dough is similar to an earlobe texture, it’s good to go. It’s a funny comparison but that’s the traditional way to check the consistency. If you put too much water and your dough is too soft, add more joshinko.
Bring a large pot of water to a boil. Cook the white dango in boiling water until they start floating, about 8 minutes. Stir in the beginning so dango won't stick at the bottom. Once floating, cook for another 1 minute.
Next, work on the pink dango, and repeat the same process. Then finish with the green dango. As you see, the boiling water changes color, so I recommend starting from light to dark color so the white dango doesn’t get stained.
Put one of each color dango onto a skewer, in the order of green, white, and pink. Serve at room temperature. Put dango in an airtight container and keep at room temperature up to 2 days. If you live in a hot climate, find a cool place to store, but not in the refrigerator as dango will become too tough. Enjoy in 2 days.
Yomogi: If you can’t find this ingredient in a Japanese grocery store, substitute with 1 to 1.5 tsp Matcha green tea powder.
Red food color: If you prefer to use natural ingredient, other options to make dango pink is to use crushed freeze dry strawberries/raspberries. Add a little bit at a time to check on the color.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.