Short Description
Dango is a classic Japanese treat—chewy, colorful rice dumplings skewered in trios and often enjoyed during hanami (cherry blossom viewing). This recipe uses both glutinous and non-glutinous rice flour for a perfect texture, finished with vibrant seasonal colors.
Why You’ll Love This Recipe
You’ll enjoy the soft, chewy texture of dango, their delicate sweetness, and their cultural significance. They’re simple to prepare and visually stunning. These colorful dumplings are perfect for sharing, seasonal festivities, or simply a unique dessert experience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 1⅓ cups (150 g) joshinko (non-glutinous rice flour)
• 1½ cups (200 g) shiratamako (glutinous sweet rice flour)
• ¾ cup (75 g) powdered sugar (optional, for sweetness)
• 1⅓ cups hot water
• 1 teaspoon matcha powder + 1 teaspoon water (for green dough)
• 1 drop pink food coloring (for pink dough)
• 12 small bamboo skewers (pre-soaked)
Directions
Prepare the Dough
- In a large bowl, combine the joshinko, shiratamako, and powdered sugar (if using).
- Slowly pour in the hot water while mixing with a spoon. When the mixture begins to clump, knead with your hands until the dough becomes a soft, pliable texture—like clay but a bit softer. Add a bit more flour or water if needed.
Color the Dough
- Divide the dough evenly into three portions, placing each into its own bowl.
- For the pink dough, knead in one drop of pink food coloring.
- For the green dough, mix matcha powder with 1 teaspoon of water to create a paste, then knead it into the dough.
- Leave the third portion white.
Shape the Dango
- Form each portion into equal-sized balls, about 20 grams each. A kitchen scale helps ensure uniformity. You should get around 36 balls total (12 of each color).
Cook the Dango
- Bring a pot of water to a boil. Boil the white dango first until they float, then cook for an additional 2 minutes.
- Use a slotted spoon to transfer them into a bowl of ice water to cool.
- Repeat the process with the pink dango, and then finally the green dango (this order helps preserve color purity).
Skewer the Dango
- Take a soaked bamboo skewer and add one green dango (bottom), one white dango (middle), and one pink dango (top). Repeat for all skewers.
- Serve plain, or with optional toppings like sweet soy glaze, red bean paste, or matcha syrup.
Servings And Timing
Makes 12 skewers (36 balls total)
Prep time: ~20 minutes
Cook time: ~15 minutes
Assembly: ~10 minutes
Total time: ~45 minutes
Variations
- Sweet Glaze: Brush with a mixture of soy sauce, sugar, and mirin heated until syrupy.
- Red Bean Paste: Top each skewer with a small scoop of anko for a traditional flavor.
- Sesame Dango: Roll cooked balls in sesame paste or kinako for extra taste and texture.
Storage/Reheating
Store dango covered at room temperature for up to 1 day, or refrigerate for up to 2 days (though they may harden).
To soften, briefly steam or microwave with a damp paper towel.
FAQs
What’s the difference between joshinko and shiratamako?
Joshinko is non-glutinous rice flour that gives structure, while shiratamako is glutinous and provides chewiness. Together, they create a balanced dango texture.
Can I use all-purpose flour instead?
No. Regular flour won’t give the chewy texture essential for dango. Only glutinous and non-glutinous rice flours work.
Why are the dango colored?
Each color represents a season: green for summer grass, white for winter snow, and pink for spring cherry blossoms—especially symbolic during hanami.
Can I make this vegan?
Yes. All ingredients are naturally plant-based, so the recipe is vegan as is.
Why soak the bamboo skewers?
Soaking prevents the wood from splitting and helps the dango slide on easily without sticking.
Can I freeze dango?
It’s not recommended. The texture may become hard or grainy upon thawing.
How do I get smooth, round dango?
Use wet hands while shaping to prevent sticking and keep the surface smooth.
What does dango taste like?
Mildly sweet and chewy with a subtle rice flavor—perfect for pairing with sweet or savory toppings.
Can I make mini versions?
Yes—just reduce the weight per ball and adjust cooking time slightly.
Are there other types of dango?
Yes—other popular versions include mitarashi dango (sweet soy glaze) and hanami dango (colored trio as in this recipe).
Conclusion
This Easy Dango Recipe brings traditional Japanese charm to your kitchen. With chewy texture, beautiful color symbolism, and the option for classic toppings, it’s a delightful way to celebrate seasonal flavors or enjoy a culturally inspired snack. Perfect for hanami, parties, or anytime you crave something unique and fun!
Print
Easy Dango Recipe
- Total Time: 45 minutes
- Yield: 12 skewers (36 balls)
- Diet: Vegan
Description
A chewy, colorful Japanese rice dumpling skewer made from a mix of glutinous and non-glutinous rice flours, shaped in green, white, and pink balls—perfect for hanami or fun snacking.
Ingredients
1⅓ cups (150 g) joshinko (non-glutinous rice flour)
1½ cups (200 g) shiratamako (glutinous rice flour)
¾ cup (75 g) powdered sugar (optional)
1⅓ cups hot water
1 teaspoon matcha powder + 1 teaspoon water (for green dough)
1 drop pink food coloring (for pink dough)
12 small bamboo skewers (pre‑soaked)
Instructions
- In a bowl, combine joshinko, shiratamako, and powdered sugar. Gradually mix in hot water, kneading into a soft dough—adjust flour or water as needed.
- Divide dough into three portions. Leave one plain (white), knead pink food coloring into one portion, and knead matcha paste into another for green.
- Shape each into about 36 balls (~20 g each): 12 white, 12 pink, and 12 green.
- Bring a pot of water to a boil. Cook white dango until they float plus 2 minutes, then transfer to ice water. Repeat for pink and then green to preserve colors.
- Skewer one green (bottom), one white (middle), and one pink (top) onto each soaked bamboo stick.
- Serve plain or optionally brush with sweet soy glaze, red bean paste, or matcha syrup.
Notes
- Use wet hands for smooth shaping and to prevent sticking.
- Cook dango in the order white → pink → green to maintain vibrant colors.
- Soak skewers before use to avoid splitting.
- Optional toppings like mitarashi glaze or kinako enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack/Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer (3 balls)
- Calories: 70
- Sugar: 6g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 0mg
