30-Minute Hanami Dango

By Sudachi · 30 min

Ingredients

Instructions

1. Soak 6 bamboo skewers in a glass of water.
2. Put 100 g glutinous rice flour, 20 g rice flour and 45 g granulated sugar in a bowl and mix well.
3. Add 120 g silken tofu in three parts, mixing well with a spoon or spatula after each, until the texture looks like scrambled eggs.
4. Knead by hand into a smooth dough like play dough. If dry or cracking, add a sprinkle of water or about 1 tsp tofu at a time. Divide into three equal pieces, weighing them for accuracy.
5. Put each piece in its own bowl. Leave one plain, add ¼ tsp matcha powder to one, and add 1 drop pink food coloring and 1 drop cherry blossom extract to the last.
6. Knead each colour until evenly distributed, washing your hands between colours.
7. Bring a pot of water to a rolling boil. Meanwhile, divide the dough into 15 g pieces. Roll the white pieces into balls first, and cover the pink and green pieces with a damp tea towel.
8. Once boiling, add the white balls and cook until they float (about 5 minutes). Meanwhile, prepare a bowl of ice water and roll the other colours.
9. When they float, set a timer for 2 minutes. When it goes off, move the dango to the ice water to stop cooking and cool them.
10. Cook the pink and green dango in separate batches, pink second and green last, topping up the pot water as needed. Add more ice to the ice water if necessary.
11. Once cooled, thread the dango onto the soaked skewers in this order: green, white, then pink, so green is at the bottom and pink at the top. Eat the same day.

Summarized from Sudachi's video. Watch it for the details.

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