Colorful Matcha, Cherry Blossom, and Snow Dango Skewers Recipe

Introduction

Dango is a delightful Japanese sweet dumpling made from rice flour, perfect for enjoying during spring or any time you crave a chewy treat. This easy recipe guides you through creating colorful dango balls that can be served plain or with various toppings.

Ingredients

• 1 1/3 cup Joshinko non-glutinous rice flour (150 g)
• 1 1/2 cup Shiratamako glutinous sweet rice flour (200 g)
• 3/4 cup powdered sugar (optional, 75 g)
• 1 1/3 cup hot water
• 1 teaspoon matcha powder + 1 teaspoon water
• 1 drop pink food coloring
• 12 small bamboo skewers

Instructions

1. Step 1: Soak 12 small bamboo skewers in water to prevent burning while cooking.
2. Step 2: In a bowl, combine non-glutinous rice flour, glutinous sweet rice flour, and powdered sugar if using.
3. Step 3: Pour hot water into the flour mixture and stir with a spoon. When it begins to come together, knead with your hands until the dough feels like soft clay. Adjust with a little more flour or water if needed.
4. Step 4: Divide the dough evenly into three portions and place each into a separate bowl.
5. Step 5: Add one drop of pink food coloring to one bowl and knead it in thoroughly.
6. Step 6: Mix matcha powder with a teaspoon of water to form a paste, then add it to the second bowl and knead it into the dough.
7. Step 7: Leave the third bowl plain to keep the dough white.
8. Step 8: Shape the dough into 20-gram balls using a kitchen scale. This recipe makes about 36 balls.
9. Step 9: Bring a pot of water to a boil. Cook the white dango balls first; once they float to the surface, boil for 2 more minutes.
10. Step 10: Use a slotted spoon to transfer the cooked dango into ice water to cool quickly.
11. Step 11: Repeat the boiling and cooling process for the pink dango, then the green dango last to avoid color bleeding.
12. Step 12: Thread the dango onto soaked bamboo skewers in the order of green, white, then pink. Serve as is or with toppings like sweet soy glaze, red bean paste, or matcha paste.

Tips & Variations

• Use a kitchen scale to measure dough balls for uniform size and even cooking.
• Add powdered sugar to the dough if you prefer a sweeter dango.
• Try different toppings such as kinako (roasted soybean flour) or a sesame sauce for varied flavors.
• Cook the colors in order — white, pink, then green — to prevent the colors from bleeding into the boiling water.

Storage

Store cooked dango in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving briefly with a damp cloth to maintain softness. Dango is best enjoyed fresh for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use just one type of rice flour for dango?

Using a mix of non-glutinous and glutinous rice flour gives dango its characteristic chewy yet firm texture. Using only one type can affect the texture, but you can experiment if needed.

What toppings go well with dango?

Dango pairs well with sweet soy glaze (mitarashi), red bean paste (anko), matcha paste, kinako powder, or even a simple sprinkle of sugar. Choose based on your preference for sweetness or tradition.

Colorful Matcha, Cherry Blossom, and Snow Dango Skewers Recipe

Print Recipe

★★★★★

4.4 from 140 reviews

This Easy Dango Recipe guides you through making traditional Japanese rice flour dumplings in three vibrant colors—white, green (matcha), and pink (cherry blossom). Soft and chewy, these bite-sized dango balls are perfect for enjoying during spring cherry blossom season or any time you crave a delightful sweet treat. The recipe includes mixing two types of rice flours, coloring the dough naturally, boiling until perfectly tender, and skewering them in traditional seasonal order for an authentic and visually appealing presentation.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 12 skewers (36 dango balls) 1x
• Category: Dessert
• Method: Boiling
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dango Dough

• 1 1/3 cup Joshinko non-glutinous rice flour (150 g)
• 1 1/2 cup Shiratamako glutinous sweet rice flour (200 g)
• 3/4 cup powdered sugar (75 g, optional for sweetness)
• 1 1/3 cup hot water

Dough Coloring

• 1 teaspoon matcha powder
• 1 teaspoon water (for matcha paste)
• 1 drop pink food coloring

Additional

• 12 small bamboo skewers (soaked in water before use)

Instructions

1. Prepare Skewers: Soak 12 small bamboo skewers in water to prevent burning during serving.
2. Mix Flours and Sugar: In a large bowl, combine 150 g Joshinko non-glutinous rice flour, 200 g Shiratamako glutinous rice flour, and 75 g powdered sugar if using, to blend your dry ingredients.
3. Add Hot Water and Form Dough: Pour in 1 1/3 cups hot water and mix with a spoon until a dough begins to form. Then use your hands to knead the mixture into a smooth, soft clay-like dough, adjusting with a little more flour or water if needed.
4. Divide Dough: Split the dough evenly into three portions and place each into separate bowls.
5. Color Dough Pink: Add 1 drop of pink food coloring to the first dough portion and knead until the color is uniformly absorbed.
6. Prepare Matcha Paste: Mix 1 teaspoon matcha powder with 1 teaspoon water to form a paste, then knead this into the second dough portion to color it green.
7. Keep the Third Portion White: Leave the third portion uncolored to maintain its natural white color.
8. Shape Dango Balls: Using a kitchen scale, portion 20 grams of dough at a time and roll into round balls. This recipe makes approximately 36 balls in total.
9. Boil White Dango: Bring a pot of water to a boil. First, add the white dango balls to the pot. When they float to the surface, continue cooking for 2 more minutes.
10. Ice Bath: Remove the cooked white dango with a slotted spoon and immediately transfer them to a bowl of ice water to cool and set the texture.
11. Repeat Boiling for Pink and Green Dango: Boil the pink dango balls next, followed by the green ones, each time transferring them to ice water promptly. This sequence prevents color bleeding and keeps flavors pure.
12. Assemble Skewers: Thread the dango onto soaked bamboo skewers in the order of green first, white in the middle, and pink last to represent summer, winter, and spring respectively.
13. Serve: Enjoy the dango as-is or with toppings such as sweet soy glaze, red bean paste, or matcha paste for extra flavor.

Notes

• Adjust water or flour slightly when kneading if dough is too sticky or dry.
• Using a kitchen scale helps maintain uniform size and cook time for each dango ball.
• Soaking skewers in water is essential to prevent charring during serving.
• Cooking dango in color order avoids staining the cooking water and color mixing.
• Dango can be served warm or chilled depending on preference.
• Add optional toppings like mitarashi sauce, sweet bean paste, or powdered kinako for traditional variations.

Keywords: dango, Japanese dessert, rice flour dumplings, matcha, cherry blossom, sweet treat, traditional snack