Recipe Hanami Dango Mochi & Mitarashi sauce
Hanami Dango are small, colorful mochi balls mounted on skewers and eaten during the cherry blossom season, also known as Hanami. This dessert is a symbol of spring in Japan, appreciated for its soft texture and slightly sweet flavor.
- Prep Time
- 20 minutes
- Cooking Time
- 10 minutes
- Servings
- 4 skewers
Ingredients
- 100 g glutinous rice flour (shiratamako)
- 100 g rice flour (joshinko)
- 80 g sugar
- 150 ml water
- A few drops of pink food colouring
- 1/2 teaspoon matcha green tea powder
- 100 ml water
- 50 g sugar
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon cornstarch (maïzena)
- 2 tablespoons water (to dissolve cornstarch)
Directions
- In a large bowl, mix the glutinous rice flour, rice flour and sugar. Gradually add the water, stirring until you obtain a smooth, homogenous paste.
- Divide the dough into three equal parts. Leave one part white. Add a few drops of pink food coloring to the second portion and knead until uniform in color. Add the matcha green tea powder to the third part and knead until the dough is a uniform green color.
- Roll each slice into a ball and cut into 4 equal pieces. Roll each piece into a small ball. You should have 4 white balls, 4 pink balls and 4 green balls.
- Bring a large pot of water to the boil. Plunge the dough balls into the boiling water and cook until they rise to the surface (about 3-5 minutes). Use a skimmer to remove them and plunge them immediately into a bowl of cold water to cool.
- Drain the dango balls and thread them onto bamboo skewers in the following order: one green ball, one white ball, one pink ball.
- In a small saucepan, combine 100 ml water, sugar, soy sauce and mirin. Bring the mixture to the boil over medium heat, stirring occasionally to dissolve the sugar.
- In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Add this mixture to the saucepan and stir constantly until the sauce thickens. This should take about 1-2 minutes.
- Once thickened, remove the sauce from the heat and allow to cool slightly. Serve the mitarashi sauce warm or at room temperature with the dango.
