Hanami Dango (tri-colour)

Name: Hanami Dango (tri-colour)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian, Chinese
Ingredients: 100g of tofu 90g of glutinous rice flour 50g of white caster sugar.; Strawberry powder or strawberry milkshake powder and green tea powder; Skewers

7 steps

Prep:15minCook:25min

This soft chewy dango is sweet and sticky like Mochi but on a stick. With just a few simple ingredients you can make it delicious.

Updated at: Thu, 17 Aug 2023 12:04:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories103.3 kcal (5%)

Total Fat0.8 g (1%)

Carbs21.4 g (8%)

Sugars8.5 g (9%)

Protein2.5 g (5%)

Sodium1.3 mg (0%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

Weigh the rice flour, silken tofu and sugar and then add Into a large bowl. Mix well using your hands. Using a kneading motion until a dough forms.

Step 2

Divide the dough into three equal parts.

Step 3

Sift in the strawberry powder into one portion of the dough and knead until it forms a uniform pink colour.

Step 4

Sift in the matcha powder into another portion of the dough and knead well until it turns green.

Step 5

Divide each ball of dough into 5-6 balls. I weigh each ball to be around 14-15 grams each, this yields 5 skewers. For smaller balls, make them into 10-12 grams each.

Step 6

Bring a pot of water to a boil and add in the dango balls. Leave the dango balls to cook. Remove the dango balls when they rise to the top of the water. Scoop them out using a strainer ladle and place into a bowl of ice cold water to stop them from cooking further.

Step 7

Add one green dango ball onto a skewer. Follow with one white and one pink dango ball. Repeat for all 5-6 skewers then enjoy!