Hanami Dango #dango #hanamidango #japanesefood #shorts

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Bring a large pot of water to a boil on low heat, then keep it on low heat.
2. In a large bowl, combine the joshinko, shiratamako and sugar. Mix well with chopsticks.
3. Add boiling water a little at a time while mixing, stopping as soon as the flours clump together; you may not need it all.
4. Bring the clumps into one ball with your hands, then knead until smooth, adding a tiny bit more hot water only if needed to pick up residue.
5. The dough should feel like an earlobe: slightly dry, not soft. If it is too soft, add more joshinko.
6. Weigh the dough, then divide it into thirds. Put two portions in separate bowls.
7. Mix the matcha into one bowl until fully blended, adding a very small amount at a time until you reach the colour you want.
8. Mix a very tiny pinch of red food coloring into the other bowl with a clean spatula, aiming for a pale pastel pink.
9. Roll the uncoloured dough into a cylinder and cut it into 6 equal pieces. Roll each into a smooth ball. Repeat with the green and then the pink dough.
10. Before cooking, prepare a bowl of iced water. Cook the white and pink dumplings first, re-rolling each into a round ball before dropping it into the boiling water and stirring occasionally.
11. Cook until they float, about 7–8 minutes, then boil 1 more minute after they rise.
12. Move the white and pink dumplings to iced water for 15–30 seconds, drain well and place on a water-dampened plate. Then cook the green dumplings the same way, in a separate batch.
13. Thread one green, one white and one pink dumpling onto each skewer, in that order, keeping the tip hidden in the pink dumpling.
14. Serve at room temperature.

Summarized from Just One Cookbook's video. Watch it for the details.