Hanami Dango - the dessert to celebrate Hanami

Time: 15 minutes
Portions: 3 skewers

It is a hanami classic, the Sanshoku Dango (three-colour dango). They are easy to transport and perfect for a hanami picnic!

Ingredients

• 100g of Joshinko rice flour, ref. NISJOSH
• 150ml of water
• 3 tbsp of sugar
• Approx. 1.5cl of Matcha tea, ref. NISHIK6-S (for green colouring)
• Approx. 1.5cl of shiso flakes to infuse, ref. NISSNA1 (for pink colouring). It is also possible to use beetroot juice, for example.

Preparation

1. Place the Joshinko rice flour, water and sugar in a heatproof bowl and mix well with a whisk.

2. Cover with cling film and heat in a microwave at 600 W for 3 minutes. Remove and mix with a spatula.

3. Microwave again for 1 minute and mix. Repeat this twice until the dough becomes elastic and slightly translucent, then divide it into 3 equal portions (approximately 80-90g each)

4. Leave the white portion as it is. Colour the pink and green portions with the diluted food colourings.

5. Roll each colour into 3 small balls. Tip: it is easier to roll them by oiling your hands with a simple syrup (equal parts water and sugar).

6. Thread each ball onto a medium-sized skewer (15cm), making sure the tip of the skewer does not poke through, and arrange on a small plate.

Enjoy!

Tip: This recipe can be made without food colouring, served with our Mitarashi Dango syrup with Vanilla sauce, ref. NISGOTO19