I perfected an Easy Hanami Dango and this Dango Recipe hides one simple step that makes the rice balls perfectly firm, colorful, sweet and chewy.

Jump to Recipe

I’ve been obsessed with spring sweets, so I made an Easy Hanami Dango thingy that surprised me. Firm, chewy pastel rice balls that pop with flavor, and yes I used shiratamako and a bit of matcha green tea powder for the green ones, but don’t worry they’re simple.

This Dango Recipe fits right into my odd collection of Japanese Dessert Recipes and I swear you’ll want them on a skewer at the first picnic. They look fancy but they’re not, and somehow always vanish fast, I messed up a batch once and still ate them all.

Ingredients

Print Recipe (No Advertisments)

Glutinous rice flour makes chewy dango texture, it’s mostly carbs and low protein.
Granulated sugar gives sweetness and slight glaze, just empty calories really.
Warm water hydrates the dough, controls stickiness, no calories.
Fine salt boosts overall flavor, balances sweet, adds sodium so use sparingly.
Matcha powder adds green color and grassy bitterness, some antioxidants and caffeine.
Sakura powder or pink dye gives color and faint floral note, not sugary.
Potato starch dusting stops sticking, keeps surface dry, it’s almost pure starch.

Ingredient Quantities

150 g shiratamako (glutinous rice flour)

40 g granulated sugar

150 ml warm water

1/4 tsp fine salt

1 tsp matcha green tea powder (for the green dango)

a few drops red or pink food coloring or 1 tsp powdered sakura (for the pink dango)

extra shiratamako or potato starch for dusting, about 1 to 2 tbsp

8 to 12 bamboo skewers for serving

How to Make this

Print Recipe (No Advertisments)

1. In a bowl combine 150 g shiratamako, 40 g sugar and 1/4 tsp salt, then slowly add 150 ml warm water while stirring until it comes together into a shaggy dough.

2. Knead the dough on a lightly floured surface for about 1 to 2 minutes until smooth and elastic, cover with plastic wrap and let it rest 5 to 10 minutes; if it’s crumbly add a few drops water, if too sticky dust with a little more flour.

3. Divide the dough into three equal portions. Leave one plain, mix 1 tsp matcha into the second until evenly green, and add a few drops red/pink food coloring or 1 tsp powdered sakura to the third until you get a nice pink.

4. Dust your hands and work surface with extra shiratamako or potato starch and roll each portion into small balls about 2 to
2.5 cm across, try to keep them all the same size so they cook evenly.

5. Bring a large pot of water to a gentle boil, then reduce to a steady simmer and drop the dango in batches so they have room, stir gently once so they don’t stick to the bottom.

6. When the dango float to the surface let them cook for another 1 to 2 minutes so they’re cooked through, then remove with a slotted spoon and plunge into an ice bath to stop cooking and firm them up.

7. Drain the cooled dango and pat lightly with paper towel, dust any really sticky ones with a bit more starch so they dont clump.

8. Thread three balls onto each bamboo skewer in your favorite order (classic is pink, white, green), gently press them so they sit snug but dont smash them.

9. Serve immediately at room temperature, or keep refrigerated for a few hours and reheat briefly by steaming if needed. Enjoy, they’re best the same day.

Equipment Needed

1. Digital kitchen scale for the shiratamako and sugar
2. Medium mixing bowl
3. Measuring spoons plus a 250 ml measuring cup or jug for the water
4. Rubber spatula or wooden spoon for stirring, both work fine
5. Clean work surface and extra shiratamako or potato starch for dusting
6. Plastic wrap to cover the dough while it rests, dont skip it
7. Large pot for simmering the dango
8. Slotted spoon or spider to lift the dango out of the water
9. Large bowl for an ice bath to stop cooking
10. 8 to 12 bamboo skewers and paper towels for draining and serving

FAQ

150 g shiratamako (glutinous rice flour)

40 g granulated sugar

150 ml warm water

1/4 tsp fine salt

1 tsp matcha green tea powder (for the green dango)

a few drops red or pink food coloring or 1 tsp powdered sakura (for the pink dango)

extra shiratamako or potato starch for dusting, about 1 to 2 tbsp

8 to 12 bamboo skewers for serving

Q: Can I use mochiko instead of shiratamako? A: Yes, mochiko works in a pinch but texture will be slightly firmer. Start with a little less water and adjust by feel.

Q: How long do these keep? A: Best eaten same day. Store in fridge up to 2 days in an airtight container, bring to room temp or steam briefly before serving to soften. They can dry out, so not forever.

Q: Do I have to boil then ice bath? A: The ice bath isnt required but it stops cooking fast and helps the chewiness. If you skip it, just drain well and cool on a rack.

Q: Can I flavor the white dango too? A: Sure, add vanilla, toasted sesame powder, or sweet bean paste filling, but keep additions light so dough consistency stays right.

Q: Why did my dango turn hard? A: Likely overcooked or overworked dough. Use warm water not boiling, knead gently, and dont simmer too long after they float.

Q: How many dango per skewer? A: Traditionally 3 per skewer in pink, white, green order, but you can do 2 or 4 if you prefer.

Easy Hanami Dango Recipe Substitutions and Variations

Shiratamako: swap with mochiko (sweet rice flour) or any other glutinous rice flour. They hydrate a bit differently so add a few drops more water if the dough seems dry, or a touch more flour if it gets too sticky.
Granulated sugar: use caster sugar or powdered sugar for a straight swap, or about 30 g honey or maple syrup if you want a natural liquid sweetener, just reduce the warm water by ~10–15 ml because liquids change the dough.
Matcha green tea powder: try 1 tsp powdered mugwort (yomogi) for a traditional grassy flavor, or 1 tsp hojicha powder for a toasty note, or a pinch of spinach powder if you only want the green color with minimal flavor change.
Red/pink food coloring or powdered sakura: use freeze dried strawberry powder or beetroot powder for natural pink color, start very small since beet can taste earthy, or a tiny spoon of raspberry jam but lower the warm water a bit.

Pro Tips

– Check the dough by rolling a small ball before you shape everything: if it cracks add water, a few drops at a time, if it sticks too much dust with more shiratamako or potato starch. Dont over-knead though or the dango will get tough.

– For even color and no bitter matcha clumps, sift the matcha into a tiny bowl and mix into a small piece of dough first, then fold it in. If you use powdered sakura or beet powder start light, the color intensifies as it rests, and wear gloves or your hands will be pink or green for hours.

– Keep the water at a gentle simmer, not a roaring boil, so the balls dont break apart. Pull them out right after they float and chill them in an ice bath to stop cooking fast, otherwise they turn gummy instead of chewy.

– To avoid stuck-together dango and limp skewers, drain and pat dry well, dust with a bit of starch, and skewer while theyre slightly tacky so they sit snug. If you need to store, refrigerate only a few hours and revive by steaming briefly or microwaving covered with a damp paper towel for a few seconds.

Easy Hanami Dango Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I perfected an Easy Hanami Dango and this Dango Recipe hides one simple step that makes the rice balls perfectly firm, colorful, sweet and chewy.

Servings

servings

Calories

kcal

Equipment: 1. Digital kitchen scale for the shiratamako and sugar
2. Medium mixing bowl
3. Measuring spoons plus a 250 ml measuring cup or jug for the water
4. Rubber spatula or wooden spoon for stirring, both work fine
5. Clean work surface and extra shiratamako or potato starch for dusting
6. Plastic wrap to cover the dough while it rests, dont skip it
7. Large pot for simmering the dango
8. Slotted spoon or spider to lift the dango out of the water
9. Large bowl for an ice bath to stop cooking
10. 8 to 12 bamboo skewers and paper towels for draining and serving

Ingredients

150 g shiratamako (glutinous rice flour)
40 g granulated sugar
150 ml warm water
1/4 tsp fine salt
1 tsp matcha green tea powder (for the green dango)
a few drops red or pink food coloring or 1 tsp powdered sakura (for the pink dango)
extra shiratamako or potato starch for dusting, about 1 to 2 tbsp
8 to 12 bamboo skewers for serving

Directions

In a bowl combine 150 g shiratamako, 40 g sugar and 1/4 tsp salt, then slowly add 150 ml warm water while stirring until it comes together into a shaggy dough.
Knead the dough on a lightly floured surface for about 1 to 2 minutes until smooth and elastic, cover with plastic wrap and let it rest 5 to 10 minutes; if it's crumbly add a few drops water, if too sticky dust with a little more flour.
Divide the dough into three equal portions. Leave one plain, mix 1 tsp matcha into the second until evenly green, and add a few drops red/pink food coloring or 1 tsp powdered sakura to the third until you get a nice pink.
Dust your hands and work surface with extra shiratamako or potato starch and roll each portion into small balls about 2 to
5 cm across, try to keep them all the same size so they cook evenly.
Bring a large pot of water to a gentle boil, then reduce to a steady simmer and drop the dango in batches so they have room, stir gently once so they don't stick to the bottom.
When the dango float to the surface let them cook for another 1 to 2 minutes so they're cooked through, then remove with a slotted spoon and plunge into an ice bath to stop cooking and firm them up.
Drain the cooled dango and pat lightly with paper towel, dust any really sticky ones with a bit more starch so they dont clump.
Thread three balls onto each bamboo skewer in your favorite order (classic is pink, white, green), gently press them so they sit snug but dont smash them.
Serve immediately at room temperature, or keep refrigerated for a few hours and reheat briefly by steaming if needed. Enjoy, they're best the same day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.