Hanami Dango

Hanami dango on a stick

Sanshoku or Hanami Dango

Hanami dango are lightly sweet and chewy rice cakes are eaten in celebration of spring.
5 from 6 votes
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Dessert, Snack
Cuisine Japanese
Servings 6
Calories 161 kcal


  • microwave


  • 160 g. rice flour Joshinko is preferred, but you can substitute Thai rice flour or mochiko.
  • 40 g. shirotamako Japanese glutinous rice flour
  • 60 g. sugar
  • 200 ml. hot water
  • food coloring red and green


  • In a medium-sized heatproof bowl, combine rice flours and sugar. Stir to incorporate.
  • Slowly stir in the hot water.
  • When the mixture is too stiff to be mixed with a spoon, use your hands to knead in the water.
  • Wrap the dough loosely with plastic wrap and microwave for 3 minutes.
  • Use a pestle dampened with water to knead the dough. After the dough has cooled enough to handle ~3-5 minutes. The dough will become translucent and bouncy in texture.
  • If you don't have a microwave, tear the dough into 2" pieces. Place into a steamer basket and steam for 20-25 minutes.
  • Use dampened hands to further knead the dough until it has the texture of an earlobe.
  • Divide the dough into 3 equal portions. Cover loosely with plastic wrap to prevent drying.
  • Add 1-2 drops of red food coloring to one portion. Knead until the color is uniform. Set aside.
  • Add 1-2 drops of green food coloring to another portion of dough. Knead until the color is uniform.
  • Roll the dough into a 1 1/2" diameter snake. Cut into 1 1/2" piece and roll into balls.
  • Dampen a bamboo skewer with water. Skewer the dango beginning with the green, followed by white, and pink.


I adapted Japan Centre’s hanami dango recipe.


Calories: 161kcalCarbohydrates: 37gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 26mgFiber: 1gSugar: 10gCalcium: 4mgIron: 1mg
Keyword dango, hanami, sanshoku
Tried this recipe?Let us know how it was!

1 thought on “Hanami Dango”

  1. 5 stars
    Hi Emmy, will definitely try ur dango recipe… Thanks for sharing!
    By the way, how can I keep my mochi donut soft after a day or two?

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