Photograph of the finished Hanami dango

Japan · Bánh nếp ba màu Hanami dango

Hanami dango

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Glutinous rice flour Glutinous rice flour 1.3 lb
  • Photograph of Rice flour Rice flour 8.5 oz
  • Photograph of Sugar Sugar 8.5 oz
  • Photograph of Matcha green tea powder Matcha green tea powder 0.8 oz
  • Photograph of Beetroot Beetroot 5.6 oz
  • Photograph of Cornstarch Cornstarch 1.4 oz
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Knead the glutinous rice flour with rice flour, sugar, and warm water until smooth, then divide into three parts.
  2. 2 Dye some parts with matcha, some with beetroot juice, and leave some parts white.
  3. 3 The three colors pink, white, and green represent cherry blossoms, young leaves, and the late winter snow of the hanami season.
  4. 4 Shape each portion into a uniformly round ball and boil until the balls float to the surface.
  5. 5 Soak the tablets in cold water for 2 minutes, then drain.
  6. 6 The skewers are arranged in the correct order: pink on top, white in the middle, and green at the bottom, and this dish is not served with sauce.
Start cooking