Sanshoku or Hanami Dango
Hanami dango are lightly sweet and chewy rice cakes are eaten in celebration of spring.
- 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.
https://youtu.be/Fhl_nLZ9LFM I adapted Japan Centre’s hanami dango recipe.
Calories: 161kcalCarbohydrates: 37gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 26mgFiber: 1gSugar: 10gCalcium: 4mgIron: 1mg
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