Hanami Dango (with Matcha Fondue Dip)

While spring never seems to truly arrive (in Chicago), it is not too early to enjoy the spring sweet treat. That’s right, it's time for Hanami Dango!! <花見団子> or Flower Viewing Dango. In Japan, these dumpling are usually enjoyed in early spring, and as the name suggest, during the flower viewing picnic. Hanami Dango usually come in three colors (red, white and green) For this recipe, we are going to use all natural coloring. However, it may be more convenient for some to use artificial color.

This recipe is very simple to make and is good as a group activity before going out on a picnic. To take things up a notch, I have also include a the recipe for matcha fondue dip as well. ​

Hanami Dango with Matcha Fondue Dip

​Ingredients

​Dango
150g of mochiko sweet rice flour
3 tablespoons of water
3 tablespoons of milk
6 teapoon of sugar
1 teaspoon of matcha green tea
 3 strawberry (about 50 gram)
½1/2 cup of water
 
Matcha Fondue
98 g white chocolate (one bar)
4 tablespoons of whipping cream
2 teaspoons of matcha

How to make it?

Dango

1. Divide Mochiko rice flour into 3 bowls of 50 grams and 2 teaspoons to each of the bowl
2. Prepare the strawberry “syrup” by cutting the strawberry thinly and cook on low-medium heat until the water is red and strawberry turn pale. Strain the liquid and set aside.
3. First, begin with the green color dango, add matcha to one of the mochiko flour, then add 3 tablespoons of water.
4. Mix well with chopstick. After the dough is form into small lump, use your hand to squeeze and knead the dough into larger lump. Set aside
5. Next, in the second bowl of mochiko add milk and milk well. Repeat the same step in forming the dough as the match dango.
6. Finally, add 3 tablespoons of the prepared strawberry “syrup” into the third bowl of mochiko flour. The repeat the same steps as the previous two dango.
7. In a small pot, heat up the water to boil. (be sure to add a lot of water)
8. Prepare a bowl with iced water and set aside.
9. Divided each of the dough into equal 7 round balls (about an inch in diameter or slightly larger than a quarter coin)
10. Boil all the dango ball in the boiling water until they float to the top (between 3 – 3 ½ minutes)
11. Immediately submerge the dango in the iced water prepared earlier.
12. Arrange the dango onto bamboo skewer.

Matcha Fondue

1. In a small saucepan, add white chocolate bar, cream, and matcha powder.
2. Heat up the mixture on the lowest heat setting. (the chocolate will split at high temperate)
3. Constantly stir until all ingredient combined.
4. Pour the fondue mixture into a small bowl.
5. To keep the mixture in liquid form either put the container in a bowl of hot water

*The fondue mixture can be kept in the fridge until needed to be used. 

Happy Spring~