desserts of the world ep 14 - JAPAN - let's make hanami dango

sweet rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour offers a gluten-free option, while all-purpose flour is more accessible.

red bean paste

🥗Healthier: sweet potato puree

💰Cheaper: canned pumpkin

Sweet potato puree is lower in sugar, and canned pumpkin is budget-friendly.

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.

Divide the dough into three equal parts.

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

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

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.

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.

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!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens