Foryoueats: Hanami Dango
This Hanami Dango recipe uses a blend of joshinko and shiratamako to create traditional Japanese rice dumplings. The addition of matcha and red food coloring adds a pop of color, while optional...
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Ingredients
- For the Dumplings Using Joshinko and Shiratamako:
- ⅔ cup joshinko (Japanese rice flour) (上新粉; this is short-grain rice flour, different from other Asian varieties; you can buy it from Amazon)
- ⅓ cup sugar (the sugar helps the dango stay softer and gives it a mild, subtle sweetness)
- ⅔ cup boiling water (joshinko requires boiling water)
- For Coloring the Dumplings:
- ¼ tsp matcha (green tea powder) (I love and use matcha from Ippodo)
- red food coloring (I use this powdered food coloring; if you prefer to use a natural ingredient, crush freeze-dried strawberries/raspberries)
- For the Dumplings Using Dangoko (Optional):
- 1⅓ cup dangoko (Japanese rice dumpling flour) (団子粉; you can find it at Japanese grocery stores)
- ⅔ cup water
- For the Yomogi Dango Version (Optional):
- 1 Tbsp yomogi (mugwort) (you can buy it on Amazon)
- 2 Tbsp hot water
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