In my local Japanese grocery store, they sell at room temperature area (as mochi or dango gets tough when refrigerated) or completely frozen (you have to defrost and enjoy). Did you use Joshinko and Shiratamako? I think you’ve been to Kissako Tea? All images and content on this site are copyright protected. Thank you for replying my mail about the wafu pasta n also for your latest recipe of Hanami Dango. Besides the dango turning out sticky after I cooked it in the steamer, it was also difficult to form into any other shape than the mass it was already in, and when I tore the cooked dough apart, it was hard to combine back together again without some pounding from a wooden handle. There is a Japanese saying “Hana Yori Dango” (花より団子), which literally translates to “dango (dumplings) rather than flowers”. Also, I tried steaming them 20mins instead of boiling since it comes out more even. I have no idea what caused it. How Trump is martyring the U.S. If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! Maybe when you are portioning each ball, did you add more dough and during that time, the air got trapped combining two pieces of dough? Or you can make these sweet dumplings at home and bring them to a picnic to enjoy under the blooms. Required fields are marked *. , I am not sure too…. Once floating, cook for another 1 minute. I re-rolled them right before putting them in too. It is truly strange. consists of three balls on a skewer, each one with a different color – red, prepared with red bean paste, yellow, prepared with eggs, and green, prepared with green tea. I apologize, I wasn’t careful when I responded above comment, thinking that you left comment on my Daifuku post. Most of the other country ones are made from long-grain rice and would not work or texture will be different., Thank you Nami for getting back to me so quickly. Hi Lisa! Hi Nami, if I am able to get some salt pickled cherry blossom from Japan, how do I use it to color the dango pink? Napper les Dango (attention pas les Daifuku) de sauce. Maybe she knows the trick? Made with sweetened rice balls on a skewer, Hanami Dango is a popular sweet enjoyed during the cherry blossom viewing in Japan. A tradition dated back as early as the 8th century. Tsukimi Dango. One question- if I substitute matcha instead of yomogi, does it still need to be strained or do I mix it right in to the dough? If you buy the dango from the store in the refrigerated section, are you supposed to boil before eating or do you eat them as they are? Add the green tea powder to one … We made these for my daughters birthday and definitely need more practice! You might be able to get 12 dango total. So if I do 60g mochiko and if I can get 60g of Japanese plain rice flour, I will get a better dango texture? It’s mostly ground up sakura petals. Thank you very much for trying many of Nami’s recipes and for your kind feedback! Yomogi: If you can’t find this ingredient in a Japanese grocery store, substitute with 1 to 1.5 tsp Matcha green tea powder. Hmm, I’m not sure, but when I looked up in Japanese, there are some people who have same issues that their dango don’t float. Many of my dango came out in a “mushroom cap” shape with a dimple on one side instead of staying as balls. To enable Verizon Media and our partners to process your personal data select 'I agree', or select 'Manage settings' for more information and to manage your choices. Boil water in a large pot, and cook the dough balls until they float. What are your thoughts on this? It becomes concave. Hope it’ll work out next time! Red Food Coloring or Substitute I’m sorry I wish I know why it happens. Note de l'auteur. Here is the product I’m talking about: https://anything-from-japan.com/sweet-sakura-sugar-powder-30g . At the picnics, we enjoy spring-themed foods in bento and wagashi which often incorporate seasonal flavors. Maybe you can change to warm temperature? Again, thank you! first make the dough by mixing rice flour (sometimes a mixture of rice flour and glutinous rice flour) with water until it becomes pliable and then forms into balls before boiled Sign up for the free Just One Cookbook newsletter delivered to your inbox! Even 100% shiratamako gives better texture IF you can’t find joshinko. Serve at room temperature. I used a different recipe which said just mochiko (which I think is glutinous rice flour?) So what you made is more like mochi (you know those sticky elastic mochi), not dango. Thank you! Hanami Dango is made with 3 dumplings in pink, white, and green (top to bottom in that order) on a skewer. Yes, you can freeze and reboil them. Dango is also very much part of tsukimi, Japan’s moon viewing party tradition. Divide the dough into thirds. Have they skewered already? Remove the white dango from the water and immediately let them cool in iced water for 1 minute. Even though I “try” my best to roll the dough into perfectly round balls. Split your round ball into three pieces. As you see, the boiling water changes color, so I recommend starting from light to dark color so the white dango doesn’t get stained. I’m not sure if non-Japanese rice flour works as I never tried it. Thank you for your sweet words. Key Ingredients for Hanami Dango 1. FYI, a lot of people steal an image and attach a different recipe (For example, my images are always getting stolen and have been used for completely different recipes)… so make sure your source is the legitimate one too before wasting your time. Thanks! Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Yes you can mix it right into the dough. The surface is sticky. Do you think we could freeze these cooked mochi and re-boil or microwave them? Mochi made with shiratamako has a very smooth, more refined, and elastic bouncy texture while mochi made with mochiko is less elastic and more doughy. ^.^. Here are the main two theories: Theory 1: It represents the life cycle of cherry blossom – Pink buds, white flowers, and then green leaves. One of the popular treats includes Hanami Dango (花見団子) or sweet dumplings made with rice flour and skewered on a stick. I’m not sure if I’m allowed to link to the recipe but if you don’t mind, I’ll give you the link and maybe you can tell me if I missed something in the recipe? 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