Hanami Dango

JAPANESE RECIPE

INGREDIENTS:

1/ 2 cup nonglutinous rice flour

1/ 2 cup mochiko

1/ 2 cup cornstarch

1 cup sugar

1 cup water

1/ 2 Tbsp. yomogi

Dash red food coloring

1 tsp. vanilla extract (optional)

STEPS:

• In a bowl, whisk rice flour, mochiko, cornstarch and sugar together with a fork. Add 1 cup of water and blend until smooth. Divide batter into 3 ¾-cup portions.

• In a medium saucepan, heat 1 portion of batter on low, stirring constantly until the batter pulls away from the sides of the pan to form a solid mass. Set aside. This will be used for the white dango.

• To make the green dango, add the yomogi to the next batter portion. Heat it on low, stirring constantly until the batter pulls away to form a solid mass. Set aside.

• To make the pink dango, add the food coloring and vanilla extract (if using) to the remaining batter portion, blending well. Repeat the steps to cook.

• After the dough cools, knead each portion separately in clean hands. Roll each portion into 10 1-inch balls. Thread the balls onto skewers in order of green, white and pink.

• Bring water to a boil in a steamer basket. Place the skewers on a lightly greased plate, 1/ 2 inch apart. Steam on high heat for 10 to 12 minutes. Cool.

JAPANESE RECIPE

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