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Strawberry Dango & Hanami Dango

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

Matcha and pink Nerikiri
  • 5 oz (150g) white bean paste sweetened
  • 1 tsp shiratamako or mochiko
  • 1 tsp matcha
  • 2 tsp water
  • red food color
Red bean Nerikiri
  • 3 oz (100g) red bean paste2/3 teaspoon1 1/2 teaspoons water
  • ⅔ tsp shiratamako or mochiko
  • 1½ tsp water
  • 1-~12 strawberries

Equipment

  • 1 large bowl (mocrowavable)
  • 1 spatula
  • 1 small bowl

Method
 

  1. Prepare the Nerikiri Dough
    Dissolve shiratamako or mochiko in water. Add the white bean paste and mix until completely smooth.
    Microwave at 600W for 1 minute, then mix well so the dough cooks evenly. Repeat this process two more times, mixing thoroughly each time, until the dough is cooked and no longer sticks to your fingers when touched.
    The finished dough should have a texture similar to soft play dough.
    Divide the dough into two portions.Add matcha powder to one half and mix well until evenly colored.
    Add a tiny amount of red food coloring to the other half and mix until it becomes a gentle sakura pink. Set aside.

  2. Prepare Nerikiri with Red Bean Paste

    Prepare another batch in the same way using red bean paste instead of white bean paste.
    Since red bean paste usually contains more moisture, microwave and mix one additional time until the dough reaches the same smooth, non-sticky consistency.

  3. Shape the Dough

    Allow the dough to cool to room temperature. Wrap in plastic and shape into a cylinder.
    Cut each cylinder into six equal pieces, then roll each piece into a smooth ball.

  4. Assemble the Dango

    Skewer with fresh strawberries to make Strawberry Dango, or combine three colors on a skewer to create Hanami Dango.