I love dango. It was a big part of my childhood. I grew up eating a lot of different types of Asian cuisine, Chinese and Japanese being my top 2. I loved dessert growing up and even now. Dango, my favorite, is a soft rice dumpling. There’s a bunch of different types of Dango. In this post I will let you know how to make Anko Dango, Hanami Dango, and Mitarashi Dango – my three favorites.
Anko Dango (あんこ団子) is topped with sweet red bean paste. The sweetness from the red bean paste and the chewy dango makes it a perfect snack. It’s simple yet delicious.
Ingredients (Makes 8–10 skewers)
Bamboo skewers
1 cup (120g) shiratamako (glutinous rice flour) or mochiko (sweet rice flour)
3/4 cup (180ml) warm water
1 cup anko (sweet red bean paste)
Instructions
1. Prepare the Dough:
In a bowl, mix the shiratamako with warm water. Stir and knead until the dough is smooth and pliable.
Divide the dough into 16–20 equal pieces and roll each into a small ball.
2. Cook the Dango Balls:
Bring a pot of water to a boil. Add the dango balls and cook until they float to the surface.
Once floating, let them cook for an additional 2 minutes.
Remove with a slotted spoon and transfer to a bowl of cold water to cool.
3. Assemble the Skewers:
Thread 3–4 dango balls onto one skewer.
4. Prepare the Anko:
If using store-bought anko, warm it slightly for easier spreading. If making homemade, cook your red bean paste until sweet and smooth.
5. Top with Anko:
Spoon or spread a generous amount of anko onto each skewer, covering the dango balls.
6. Serve: You can serve immediately, or chill for a bit
Hanami Dango (花見団子) or (三色花見団子) which literally translates to three-colored cherry blossom viewing dumplings. Hanami Dango is a tri-colored rice dumpling usually enjoyed during cherry blossom season. It is a bit sweet on its own but if you want more flavor add some anko or have it with a side of tea. The iconic .
Ingredients (Makes 8–10 skewers)
Bamboo skewers
For the Dango:
1 cup (120g) shiratamako (glutinous rice flour) or mochiko (sweet rice flour)
3/4 cup (180ml) warm water (adjust as needed)
2 tablespoons sugar
For Coloring:
Pink: 1–2 drops red or pink food coloring or 1 teaspoon beet juice
Green: 1/2 teaspoon matcha powder mixed with a little water
White: No color needed
Instructions
1. Prepare the Dough:
In a mixing bowl, combine the flour and sugar.
Add warm water while kneading until the dough becomes smooth and soft like playdough.
Divide the dough into three equal portions.
2. Color the Dough:
Leave one portion white.
Mix the matcha paste into the second portion for the green color.
Add pink food coloring or beet juice to the third portion and knead until evenly colored.
3. Shape the Dango Balls:
Roll each portion into 8–10 small, even balls.
4. Cook the Dango Balls:
Bring a pot of water to a boil. Gently add the dango balls in batches.
Once they float to the surface, let them boil for 1–2 more minutes.
Remove with a slotted spoon and transfer them to a bowl of cold water to cool.
5. Assemble the Skewers:
Thread one pink ball, one white ball, and one green ball onto each skewer in this order.
6. Serve: Hanami Dango is typically served at room temperature.
Mitarashi Dango (みたらし) is a type of dango that is covered in a sweet soy sauce glaze. One thing that makes them unique is their glassy glaze and burnt fragrance.
Ingredients (Makes 8–10 skewers)
Bamboo skewers
For the Dango:
1 cup (120g) shiratamako (glutinous rice flour) or mochiko (sweet rice flour)
3/4 cup (180ml) warm water
For the Sweet Soy Glaze:
3 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons mirin (sweet cooking rice seasoning)
1 tablespoon cornstarch or potato starch
1/4 cup (60ml) water
Instructions
1. Prepare the Dough:
In a bowl, combine the shiratamako with warm water. Mix and knead until the dough is smooth and pliable but not sticky.
Divide the dough into 16–20 equal pieces and roll them into balls.
2. Cook the Dango:
Bring a pot of water to a boil. Add the dango balls.
Once they float to the surface, let them cook for an additional 2 minutes.
Remove with a slotted spoon and transfer to a bowl of cold water.
3. Assemble the Skewers:
Thread 3–4 dango balls onto each bamboo skewer.
4. Prepare the Glaze:
In a small saucepan, mix the soy sauce, sugar, mirin, cornstarch, and water until the cornstarch dissolves completely.
Heat the mixture over medium heat, stirring constantly, until it thickens into a glossy sauce.
5. Cook the Skewers:
Optionally, lightly grill or pan-fry the skewered dango over medium heat until slightly charred for extra flavor.
6. Coat with Glaze:
Brush or drizzle the sweet soy glaze over the dango skewers while they are warm.
7. Serve: Serve immediately, warm or at room temperature