Lucy Wang’s Hanami Dango

The Cherry Blossom Festival, also known as Sakura Matsuri, is a celebration of spring! These soft treats can be used as cute drink decorations and are an enjoyable activity for children (they are like non-toxic play dough and less messy). If you want to prepare them ahead of time, form the balls but do not boil them yet! Sprinkle some glutinous rice flour on them and freeze them in a sealed container. Boil them just before serving. —Lucy Wang, from Los Angeles, California

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Watch How Lucy Wang Creates Hanami Dango

Lucy Wang’s Hanami Dango

Preparation Time: 25 minutes
Cooking Time: 10 minutes
Yields: 12 servings

Ingredients

– 1/4 cup rice flour
– 1/4 cup glutinous rice flour
– 1/4 cup sugar
– 1 large strawberry
– Ceremonial grade matcha
– Hot water

Instructions

Combine rice flour and glutinous rice flour, then divide into 3 bowls (one for each color). Use a scale for equal distribution. Divide sugar into 3 portions (one for each color); once again, use a scale for equal division.

For the white dango, mix the first bowl with equal parts rice flour and glutinous rice flour, add one portion of sugar, and blend. Gradually add hot water while stirring to achieve a mochi-like consistency (add one tablespoon of water at a time). The mixture should be slightly sticky yet firm enough to shape. If too wet, add more glutinous rice flour; if too clumpy, add more water. Knead until smooth. Form small nuggets, roll them into balls using your hands.

For the pink dango, blend the second bowl with equal parts rice flour and glutinous rice flour. Add one portion of sugar (no water this time). Mash one large strawberry until smooth, then strain it through a mesh strainer to remove lumps and seeds. Mix the mashed strawberry with the flour and sugar until well combined; knead until smooth. Form small nuggets, roll them into balls using your hands.

For the green dango, mix the last bowl with equal parts rice flour and glutinous rice flour, and add the remaining sugar portion. In a separate bowl, blend 1 teaspoon of matcha powder with a little hot water. The mixture should be a thick green sauce. Add the matcha sauce to the flour and sugar mixture. Mix until well combined; knead until smooth. Form small nuggets, roll them into balls using your hands.

To cook the dango, bring 4 cups of water to a boil. Add one color at a time to avoid color mixing. Cook for an additional 3 minutes after the balls float to the surface (total 6-8 minutes).

Retrieve the dango with a mesh ladle and place them in an ice bath. Remove from the ice bath after 30 seconds to a minute; if left too long, they will harden. Repeat for each color.

Skewer them in green, white, and pink order before serving.

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