Easy Hanami Dango

INGREDIENTS

• 1 ½ cup glutinous rice flour
• 1 cup rice flour
• ¾ cup icing sugar
• 1 cup + 6 teaspoon water

Optional

• 1 tablespoon strawberry powder
• ¾ teaspoon matcha powder

INSTRUCTIONS 

1. In a large mixing bowl, whisk together glutinous rice flour, rice flour, icing sugar.
2. Once dry ingredients are well combined divide into three separate bowls at equal portions. Tip: Use a kitchen scale to help you with this or divide the into about 1 cup each.
3. Optional: Into one of the bowls, whisk into matcha powder. In another bowl, whisk in strawberry powder. Leave one bowl plain without any flavouring.
4. Into each bowl, add ⅓ cup + 2 teaspoon of water and mix well until it forms a dough that you can work with. It should wet enough that it comes together but also dry enough that it stays intact and doesn’t stick all over your fingers.
5. Knead the dough into a ball, then into a long tube. Cut the tube into half and then line the tubes together, slicing the tubes into 5 equal pieces. Roll each piece into a sphere. Repeat this process for your other pieces of dough.
6. Bring a large pot of hot water to boil and then reduce to medium high heat. Before carefully lowering each ball into the pot, give it a quick roll to make it circular again as the balls will flatten on your working surface. After adding your balls to the water, make sure to give them a quick stir. You may need to do this in batches due to the second rolling.
7. Boil for 7-8 minutes until they float and until the inside is cooked. Strain and rinse the balls under cold water and strain. Place them on parchment paper.
8. Once they are cool to touch, skewer 1 of each colour onto your stick. There should be 3 balls per stick. Enjoy warm or cold!