Created on September 2nd, 2025 at 07:30 pm
Chewy, colorful, and made for cherry blossom season
If you’re craving something sweet, chewy, and totally adorable, these Japanese dango skewers are a must-try! 🌸 Made with a mix of glutinous and non-glutinous rice flours, this sweet dango recipe comes together with just a few simple ingredients — no steamer needed. The pink, white, and green colors aren’t just cute; they each symbolize a season, making this easy Japanese dessert perfect for springtime picnics or cherry blossom viewing. And since it uses basic pantry staples, it’s a great cheap Japanese food idea you can whip up fast. Whether you’re into creative easy desserts or just want something fun and chewy, this treat hits the spot!
⏱️ Time Breakdown
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Servings: 12 dango skewers (3 balls per skewer)
📝 Ingredients List
- 1 1/3 cups Joshinko (non-glutinous rice flour) – 150 g
- 1 1/2 cups Shiratamako (glutinous sweet rice flour) – 200 g
- 3/4 cup powdered sugar (optional, for extra sweetness) – 75 g
- 1 1/3 cups hot water
- 1 tsp matcha powder + 1 tsp water (for green coloring)
- 1 drop pink food coloring
- Ice water (for post-boil dunking)
- 12 bamboo skewers (small size)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:
- Medium mixing bowls (at least 3)
- Measuring cups & spoons
- Large spoon or spatula
- Kitchen scale (for accuracy)
- Pot for boiling
- Slotted spoon
- Bowl for ice water
- Small bamboo skewers (soaked in water)
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Soak your skewers. Place 12 small bamboo skewers in water while you prep — this keeps the dough from sticking later.
- Mix the flours. In a large bowl, combine 150 g joshinko and 200 g shiratamako. Add 75 g powdered sugar if you’d like a sweeter dango.
- Add hot water. Pour in 1 1/3 cups of hot water gradually while stirring. When the dough comes together, switch to kneading with your hands.
- Adjust texture. The dough should feel like soft clay or Play-Doh. If it’s too sticky, add more flour; too dry, add a bit more water.
- Divide the dough. Split the dough evenly into 3 bowls.
- Color the dough.
- Bowl 1: Add 1 drop pink food coloring and knead until even.
- Bowl 2: Mix 1 tsp matcha + 1 tsp water to make a paste, then knead into dough.
- Bowl 3: Leave plain (white).
- Roll into balls. Use a kitchen scale to make 36 balls, each weighing about 20g.
- Boil the dango. Bring a large pot of water to a boil. Add the white balls first. Once they float, boil for 2 more minutes.
- Cool quickly. Use a slotted spoon to move the cooked dango to a bowl of ice water.
- Repeat. Boil the pink dango next, then the green. Always go lightest to darkest to avoid color bleed.
- Assemble the skewers. Thread 1 green, 1 white, and 1 pink ball per skewer — in that order. 🌸
- Serve & enjoy! Enjoy plain or top with sweet soy glaze, red bean paste, or matcha drizzle.
💡 Pro Tips
- Soak your skewers for at least 10 minutes to prevent sticking or splintering.
- Use a kitchen scale to get even-sized balls for consistent cooking and a polished look.
- Want it softer? Swap some hot water with silken tofu for a more tender bite.
- Serving idea: Try pairing with iced matcha or green tea for a full Japanese snack moment!
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 skewer (3 balls) | 168 | 2g | 38g | 1g | 1g | 7g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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