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Tofu Hanami Dango (Cherry Blossom Dumplings)

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
Hanami Dango is a traditional Japanese rice dumpling typically enjoyed during the cherry blossom season. With an addictive, chewy texture and mildly sweet flavour, this iconic snack is the perfect way to celebrate the start of spring!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Sweets and Desserts
Cuisine Japanese
Servings 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Sweets and Desserts
Cuisine: Japanese
Servings: 6 servings

Equipment

Ingredients 
 

  • 6 bamboo skewers
  • 100 g glutinous rice flour shiratamako or mochiko
  • 20 g rice flour joshinko
  • 45 g granulated sugar
  • 120 g silken tofu
  • ¼ tsp matcha powder
  • 1 drop pink food coloring red also works
  • 1 drop cherry blossom extract or flavoring of your choice - optional
  • water for boiling
  • 1 bowl ice water

Instructions 

  • Soak 6 bamboo skewers in a glass of water.
    soaking 6 bamboo skewers in a glass of water
  • Add 100 g glutinous rice flour, 20 g rice flour and 45 g granulated sugar to a bowl and mix until well incorporated.
    shiratamako (glutinous rice flour), joshinko (rice flour) and sugar in a glass mixing bowl
  • Place 120 g silken tofu into the bowl one third at a time, mixing between each addition until the texture resembles scrambled eggs.
    glutinous rice flour, rice flour and sugar mixed with silken tofu until it resembles scrambled egg
  • Use your hands to knead the mixture into a smooth dough with a texture similar to play dough. If it's dry or cracks, add a small amount of water or extra tofu (about 1 tsp at a time). Divide it into three equal pieces (use scales for accuracy).
    dango dough divided into 3
  • Place each piece in a separate bowl. Leave one plain, add ¼ tsp matcha powder to one and 1 drop pink food coloring and 1 drop cherry blossom extract to the other.
    matcha powder added to one ball of dango dough
  • Knead until the color/flavor is evenly distributed throughout the dough. (Wash your hands between kneading each color.)
    dango dough divided into 3 pieces, one colored with pink food dye and flavored with cherry blossom essence, one plain and one green matcha
  • Start heating a pot of water to a rolling boil. While you wait, divide the dough into 15g pieces. Roll the white pieces into balls first.
    each color of hanami dango divided into 6 equal pieces and rolled into balls
  • Once the water is boiling, add the white dango balls and boil until they start to float. You can roll the other colors into balls while you wait.
    6 white dango boiling in a pot of water
  • When they start to float, set a timer for 2 minutes and prepare a bowl of ice-cold water.
    6 white dango floating in a pot of water
  • Once the timer is up, transfer the dango to the ice water to stop the cooking process and cool them quickly. 
    transferring white dango to a bowl of ice water to cool
  • Repeat with the pink and green dango, cooking each color in separate batches. I recommend pink second and green last. (Top up the pot of water if necessary.)
    pink dango for hanami dango boiling in a pot of water
  • Transfer to the ice water and add more ice if needed.
    pink, white and green dango chilling in a bowl of ice water
  • Once cooled, push the dango onto the skewers. Start with green, then white and lastly pink. Your dango should have green at the bottom and pink at the top. 
    pushing dango balls onto soaked bamboo skewer (green at the bottom, white in the middle and pink at the top)
  • Enjoy!

Notes

If you don't want to use pink/red food colouring for your dango, you color them with berry powder or 1-2 drops beetroot juice.
Note: If you use mochiko instead of shiratamako, the texture will be slightly firmer.
Best eaten the same day.
If you want to eat it the next day, wrap it in baking parchment and store in an air tight container at room temperature. (Do not store in the fridge as this will make them hard.)
Hanami Dango can be frozen for up to one month. Thaw at room temperature (about 30 mins to 1 hour) and enjoy!