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