Japanese cuisine · Desserts & Sweets

Hanami Dango

Three-colored rice dumplings in pink, white and green on a skewer, gently steamed for cherry blossom viewing.

Ingredients · for 4 servings

• 150 g glutinous rice flour (shiratamako)
• 100 g rice flour
• 80 g sugar
• 200 ml warm water
• 1 tsp matcha powder
• 1 pinch food coloring (green or pink)
• 1 pinch salt
• 12 wooden skewers

Instructions

1. Mix the glutinous rice flour, rice flour, sugar and salt and gradually work in enough warm water to form a smooth dough with the firmness of an earlobe.
2. Divide the dough into three equal portions: one stays white, one is colored green with the matcha powder, the third tinted pale pink with the food coloring.
3. Roll twelve equal balls of about 2 cm from each portion and set them on a floured board so they don't stick together.
4. Bring plenty of water to a boil and simmer the balls in batches for 3–4 min. until they rise to the surface, then cook 1 min. longer.
5. Lift the dumplings immediately into ice water with a slotted spoon, let cool for 1 min. and drain well — this makes them springy instead of sticky.
6. Thread one green, one white and one pink dumpling in this order onto each skewer and serve the same day at room temperature.