Hanami Dango
Hanami Dango - a taste of spring in Japan
As spring approaches, I always find myself reminiscing about this beautiful season in Japan. Hanami (O-Hanami), the tradition of cherry blossom viewing, marks the arrival of warmer weather, making it the perfect time for a picnic under the sakura trees.
During my college years, I would go out with friends every spring to admire the sakura in full bloom—my favorite spot was by the Osaka Mint Head Office. No hanami picnic felt complete without a skewer of Hanami Dango, a delightful three-colored mochi treat that perfectly complements the cherry blossom season.
Hanami Dango, also known as Sanshoku Dango, consists of soft and chewy mochi balls in three vibrant colors—green, white, and pink—skewered on a stick. Made from Shiratamako (glutinous rice flour), these dango have a pleasantly chewy texture and are mildly sweet, making them a delicious springtime treat.
RECIPE
Servings: 5-6 sticks
Time: 20 minutes
Ingredients:
1 cup Shiratamako flour (glutinous rice flour)
1/2 cup water
1 1/2 tbsp sugar
1/2 cup freeze-dried strawberries (I bought it at Trader Joe’s)
1 tbsp matcha powder
My Kitchen Tools:
Instructions:
Prepare the Cooking Water
Fill a pot with water and bring it to a boil. This will be used for cooking the dango balls.
Grind the Strawberries
Using a food processor or mortar and pestle, grind the freeze-dried strawberries into a fine powder.
Make the Dango Dough
In a mixing bowl, combine the Shiratamako and sugar. Gradually add water while kneading until a smooth, pliable dough forms.
Divide the Dough
Split the dough into three equal portions.
Color the Dough
Leave one portion plain for the white dango.
Mix the second portion with the ground freeze-dried strawberry powder to create pink dango.
Mix the third portion with matcha powder to create green dango.
Shape the Dango
Divide each colored dough into 5-6 equal pieces and roll them into small balls.
Cook the Dango:
Start by boiling the white dango balls. Once they float to the surface, scoop them out and transfer them to an ice bath.
Repeat the process with the green matcha dango and then the pink strawberry dango.
Assemble the Skewers:
Thread the dango onto bamboo skewers in the traditional order—green at the bottom, white in the middle, and pink on top.
What Do These Colors Mean?
There are several theories about the origins of Hanami Dango's colors, but the most widely accepted one is:
Pink represents the blooming cherry blossoms and the arrival of spring.
White symbolizes the lingering snow from winter, marking the transition between seasons.
Green signifies the fresh new growth of plants, welcoming the warmth of the approaching summer.
Tips for the Best Hanami Dango
Use Shiratamako for the best chewy texture. If unavailable, you can substitute it with mochiko, but the texture will be slightly different.
If the dough feels too dry, add a teaspoon of water at a time until it becomes smooth and pliable.
Hanami Dango tastes best fresh, but you can store them in an airtight container at room temperature for a few hours before serving.
