Hanami Dango

By Sudachi · 40 min

Ingredients

Instructions

1. Soak 6 bamboo skewers in a glass of water.
2. Mix 100 g glutinous rice flour, 20 g rice flour and 45 g granulated sugar in a bowl until well combined.
3. Add the 120 g silken tofu to the bowl in three additions, mixing well with a spoon or spatula after each, until the texture looks like scrambled egg.
4. Knead into a smooth, play-dough-like dough. If it is dry or cracks, add a sprinkle of water or about 1 tsp of extra 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 start to float (about 5 minutes). Meanwhile, prepare a bowl of ice water and roll the other colours.
9. When the balls float, cook for 2 more minutes, then transfer them to the ice water to stop cooking and cool quickly.
10. Cook the pink and green dango in separate batches, pink second and green last, transferring each to ice water after it floats and cooks for 2 minutes. Top up the pot with water if needed, and 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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