HANAMI DANGO DE ITACHI

10 mins
Serves 1
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Directions

  1. 1Mix sticky rice flour, shiratamako, sugar, and hot water to obtain a beautiful ball of pasta.
  2. 2Knead the dough until it has a modeling clay-like texture.
  3. 3Add pink dye and matcha to separate pasta balls to get three colors: white, matcha, and pink.
  4. 4Roll the dough and cut it into small portions of 15 to 25g.
  5. 5Roll these small balls of pasta in your hands.
  6. 6Cook the dango balls for 2 to 3 minutes in boiling water until they come to the surface.
  7. 7Immediately place the cooked dango in ice water to stop their cooking and to be able to manipulate them.
  8. 8Take small wooden pin picks and thread the dango onto them.

Ingredients

  • 40 g farine de riz gluant
  • 60 g shiratamako
  • 8 cl eau chaude
  • 2 cuil. à soupe sucre blanc
  • Colorant rose / sakura
  • 1 cuil. à thé matcha en poudre à pâtisser

Equipment

wooden pin picks

Tips

  • If you don’t like matcha, simply use food coloring.