Small, soft pink, white, and green rice dumplings threaded onto skewers, just like at Japanese spring festivals. Their chewy, tender texture brings to mind hanami stalls under the cherry blossoms.
Ingredients
- 160 g glutinous rice flour
- 80 g rice flour
- 60 g white sugar
- 180 ml warm water
- 1 tsp matcha powder
- 1 pinch red powdered food coloring
- 1 l cold water
- 4 pieces bamboo skewers
Method
- Mix the glutinous rice flour, rice flour, and sugar in a large bowl, then pour in the warm water little by little, kneading until you get a smooth, supple dough similar to modeling clay.
- Divide the dough into three visually equal parts: keep one part plain, color one part with the matcha, and color the last part with the red food coloring until you get a pale sakura pink.
- Roll each piece of dough between your palms to form perfectly round dumplings; they should be smooth, without cracks, and slightly satiny to the touch.
- Bring a pot of water to a gentle simmer, then drop in the dumplings color by color to prevent the shades from bleeding into each other.
- Cook until the dumplings float to the surface, then continue for a brief moment: they should be puffed, shiny, and soft when gently nudged with a skimmer.
- Immediately transfer the dango to cold water to set their texture, then let them cool until firm and pleasantly chewy.
- Carefully drain the dumplings on a clean kitchen towel or paper towels; their surface should remain moist but not dripping.
- Thread a green, a white, and then a pink dumpling onto each skewer, following the classic hanami order, and serve at room temperature to keep them soft.
Nutrition
Per serving
- Energy
- 278.9 kcal
- Protein
- 4.62 g
- Carbohydrate
- 61.95 g
- Fat
- 0.48 g
- Fibre
- 1.1 g
- Calcium
- 11.63 mg
- Iron
- 0.71 mg
- Magnesium
- 69.37 mg
