However, Hanami Dango … Hi Mitch! Dango is one of those desserts that bring me right back to my childhood in grandmas small apartment. Traditionally made during the sakura-viewing season, these dango get their name from hanami - the activity of cherry blossoms viewing (with “hana” meaning sakura flowers and “mi” - viewing). Some dangos comes with a topping such as sweetened black sesame paste, sweet soy sauce or anko (sweet red bean paste). Hanami Dango (花見団子) sind kleine, dreifarbige Klößchen aus Reismehl. Don’t ask me why. Sie zählen zu den sanshoku dango (三色団子), "Drei-Farben-Dango", und sind besonders zur Kirschblütenschau (hanami) im Frühjahr und dem Hina Matsuri am 03. Sift in the matcha powder into another portion of the dough and knead well until it turns green. Jeweils die Bällchen einer Farbe (Tipp: zuerst die weißen, dann die pinken und zuletzt die günen) köcheln lassen, bis sie schwimmen. Step 5: Bring a pot of water to a boil and add the dango balls in. Thank you, happy to hear it was helpful . Goodluck! Hanami Dango, also called Sanshoku Dango (3 coloured dango) is another variant of the dango family. Even then, one of the most common dango styles is chadango which is, that’s right, dango flavoured with green tea. Can i make and keep the dough in advance Use your hands to squeeze the mixture together, almost in a kneading motion until everything is well incorporated. Mix well using your hands. i followed everything except replaced sugar with monk fruit sugar. There is no regular rice flour listed– I don’t recommend rice flour because that is not meant to make dango/mochi! Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. What was the texture like before boiling? ★☆ They actually tend to get a little hard if placed in the fridge- it’s probably best to eat them fresh. I actually haven’t tried that! I recommend storing them at room temp in a cool-ish place . Let them cook until they start floating to the top. :/. Do not duplicate or redistribute in any form. Aus allen drei Teigen, am besten mit leicht nassen Händen, kleine Bällchen formen. This recipe is so easy and fun to make! Langsam ca. My version of hanami dango uses ingredients easy to access in America. However, Hanami Dango is served as is. Scoop them out using a strainer ladle and place into a bowl of ice cold water to stop them from cooking further. To achieve the really soft texture you have to use silken tofu! Statt des Matchas und des Himbeersafts können Sie auch andere färbende Lebensmittel verwenden. ★☆ Could you provide the brand name for me? Alle Rechte vorbehalten. Hi Lisa, really enjoyed watching your videos. If you do try it out, let me know how it goes! Das Rezept reicht für 6 kleine Gläser. The matcha you used might have been old which results in a darker green. Vervielfältigung und Weiterverbreitung ohne ausdrückliche Genehmigung nicht gestattet. ★☆. Required fields are marked *, Rate this recipe There are many different varieties of dango, but I wanted to first share a recipe for Hanami Dango because it’s beautiful and the most simplest to make. Follow with one white and one pink dango ball. Süße Reisbällchen (Hanami Dango): Rezept aus Japan. ★☆ The hanami dango (花 見 団 子) is a wonderful typical Japanese sweet, which in this country usually tends to be prepared for the celebration of the season ofhanami, the national holiday in which the arrival of spring is officially celebrated, with the flowering of the cherry tree (its characteristic and traditional tree). So to achieve soft and chewy dango with the right amount of firmness, these are the 3 main ingredients needed: To make green dango, I used matcha powder and for the pink dango, I used strawberry powder. Hanami dango consists on three dumplings of pink, white and green (top to bottom in that order).
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