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