• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Catherine Zhang
  • Recipes
  • Ebook
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Asian Dessert » Heart-Shaped Hanami Dango

    Heart-Shaped Hanami Dango

    February 6, 2021 by Catherine Zhang Leave a Comment

    Jump to Recipe·Print Recipe

    Soft, sweet and chewy heart shaped dango, inspired by the Japanese traditional tri-coloured hanami dango. These are a fun treat perfect for this Valentine's day!

    What is dango?

    Hanami dango (aka sanshoku dango) are basically tri-coloured sweetened glutinous rice balls on a stick! They are chewy, sweet and so fun to eat.

    Hanami means flower viewing. These are called hanami dango as they are traditionally enjoyed while watching the cherry blossoms bloom in Spring. I'm sure everyone is aware of Japan's beautiful spring blossoms and these are just one of the treats enjoyed during that time. These are of course enjoyed year round too!

    Heart shaped raspberry and strawberry Hanami dango mochi

    Ingredients needed to make Dango

    These are so easy to make and only a couple of ingredients are needed.

    Glutinous rice flour

    This is the most important ingredient! There are a few different varieties that can be used the three being regular glutinous rice flour, mochiko and shiratamako. These three are very similar and will produce equally delicious dango, but can change the texture of the mochi.

    If you can find shiratamako that's what will provide the best bouncy and elastic texture. Shiratamako is the kind of glutinous rice flour traditionally used to make wagashi (Japanese sweets) and the way it is processed creates the best dango.

    Not only does it give a better texture, it's creates a dough that is smoother and easier to work with. If you have made mochi before you would know that they tend to firm up a little after they have cooled. However shiratamako will retain its soft bouncy texture!

    Mochiko is similar to shiratamako as it it made from Japanese short-grained sweet glutinous rice, but it is finely milled. I find it is very similar to regular glutinous rice flour in texture, but with a little more bounce.

    Find what is available and work with it, you'll still create a delicious treat!

    Silken Tofu

    The best characteristic of dango is it's chewy texture. Using tofu enhances that bounce and gives the dango more texture.

    Make sure to use silken tofu as it will create a smooth dough.

    Strawberry/Raspberry Powder

    Although plain dango is delicious I thought it would be nice to add a little bit of flavour! If you don't have any strawberry or raspberry powder available it's okay to just leave it out. I used freeze-dried fruits from the supermarket, crushed them and added it to the dough.

    Heart shaped raspberry and strawberry Hanami dango mochi
    Heart shaped raspberry and strawberry Hanami dango mochi

    Tips on creating the perfect dango

    Dough

    Although I have given exact measurements when making any kind of dough it's all about how it feels. The flour will absorb different amounts of water depending on the humidity, the type of flour, the temperature, etc.

    Usually the ratio is 9:10 water to flour, however I found that regular glutinous rice flour (what I used) absorbs more water and needed a little more flour. Aim for a texture that is soft, but can hold the shape you are creating. Add more flour or water as needed.

    Cooking

    Cooking dango is so easy, simply place them in boiling water. Once they float to the surface they are done. Simply scoop them out and place them in a bowl of cold water.

    Serving

    These are a delicious treat, but they should be enjoyed fresh. Eat them as soon as possible!

    Heart shaped raspberry and strawberry Hanami dango mochi

    Let's Get Cooking!

    Now that you have all the tips let's make some dango! Hanami dango was always so cute to me, and I thought what a better way to up the cuteness than some heart shapes. These would be perfect to bring on a picnic, as a little snack or wrapped up as a gift. Who says Valentine's Day is all about chocolate!

    If you liked this recipe make sure to leave me a comment and rating below. Tag me on instagram @catherine.justdessertsau and hashtag #cattycakes if you make this! Can't wait to see some super cute dango!

    Print

    Hanami Dango

    Heart shaped raspberry and strawberry Hanami dango mochi
    Print Recipe

    Soft, sweet and chewy heart shaped dango, inspired by the traditional tri-coloured hanami dango. These are a fun treat perfect for this Valentine's day!
    Adapted from Okonomii Kitchen

    • Prep Time: 30 minutes
    • Cook Time: 5 minutes
    • Total Time: 35 minutes

    Ingredients

    Scale
    • 100 g Silken tofu (3.5oz)
    • 90 g Glutinous rice flour (¾ cup)
    • 50 g White sugar (¼ cup)
    • 3 tsp Raspberry/strawberry powder
    • Red food colouring

    Instructions

    1. In a medium sized bowl knead the tofu, glutinous rice flour and sugar together until smooth
    2. Portion into three equal balls
    3. In one portion add 1 tsp of strawberry/raspberry powder and a touch of food colouring, knead until a light shade of pink
    4. In another portion add 2 tsp of strawberry/raspberry powder and a little more food colouring, knead until red
    5. Divide each of the portions into 6 small balls and shape them into small heart shapes
    6. Bring a large pot of water to a boil, drop the hearts into the water, stirring lightly to prevent them from sticking to the bottom
    7. Continue boiling until the hearts rise to the surface of the water
    8. Strain and place in a bowl of cold water
    9. Arrange the hearts from darkest to lightest on a bamboo skewer
    10. Enjoy! You can sprinkle on some crushed freeze-dried fruit for decoration. They taste best when they are freshly made.

    Did you make this recipe?

    Share a photo, tag me @catherine.justdessertsau and hashtag #cattycakes

    I cannot wait to see what you make!

    Related Recipes

    Mini Hawaiian Butter Mochi Cupcakes with Coconut
    Crisp and Chewy Butter Mochi
    Heart shaped thumbprint cookies filled with fresh homemade cherry jam
    Cherry Thumbprint Cookies
    choc chip mochi skillet cookie
    Chocolate Chip Mochi Skillet Cookie
    « Pineapple Cookies (aka Pineapple Tarts)
    3-Ingredient Matcha Truffles »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    About me!

    Hi, I'm Catherine!

    My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2!

    As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

    Learn more about me! →

    Keep updated with all my latest recipes

    Be the first to know about exciting new updates and recipes!

    Click here to subscribe

    Popular Recipes

    • Baked Mochi Donuts (aka Pon De Ring)
    • Souffle Castella Cake
    • Cherry Thumbprint Cookies

    Footer

    ↑ back to top

    Privacy Policy

    Cookie Policy

    Contact

    FAQ

    Copyright © 2020 Catherine Zhang