Hanami Dango (Cherry Blossom Viewing Mochi) Recipe
Hanami Dango is a traditional Japanese sweet enjoyed during cherry blossom season, featuring soft and chewy rice dumplings skewered in three distinct colors - green, white, and pink. This version uses our Ceremonial Grade A Matcha for a naturally earthy green hue and cherry juice for a delicate pink, creating a beautifully simple yet flavorful treat. With just a few ingredients, these mochi-like dumplings offer a subtle sweetness and a smooth, satisfying texture, making them a perfect addition to any spring gathering or afternoon tea.
>> Learn How to Make: Matcha Cheesecake
What makes Hanami Dango unique is its symbolic color arrangement, representing renewal, purity, and the fleeting beauty of cherry blossoms. The addition of silken tofu in this recipe enhances the dough's softness while maintaining the traditional chewiness expected from dango. Whether enjoyed fresh or paired with a warm cup of matcha, these lightly sweetened rice dumplings are a delightful way to celebrate the season and experience a taste of Japanese tradition.
>> Finding: The Best Matcha
Hanami Dango (Cherry Blossom Viewing Mochi) Recipe
4
15 minutes
6 minutes
95
Fusion
Snack
Ingredients
- 1 c Mochiko (sweet rice flour)
- ¼ c silken tofu
- ¼ c sugar
- ⅛ tsp Yu Matcha
- 2 frozen cherries, chopped, with juice squeezed out
- 4 skewers
- Ice (for ice bath)
Directions
- In a bowl, mix the Mochiko, silken tofu, and sugar using a fork. The dough will be crumbly.
- Divide the dough into three equal portions.
- Add matcha powder to one portion and mix well to create green dough.
- Add cherry juice to another portion for a pink color. If the dough is too soft, add a little more Mochiko flour. The texture should resemble an earlobe.
- Bring a pot of water to a boil. Meanwhile, roll each dough portion into 1-inch balls, wetting your fingers slightly to prevent sticking and smoothing out any surface marks.
- Gently add the mochi balls to the boiling water and simmer for 4-6 minutes. Once they float, they are fully cooked.
- Transfer the cooked mochi balls to an ice bath to cool.
- Wet a skewer and assemble the dango in this order: green, white, pink.
- Repeat until you have 4 skewers, each with 3 mochi balls (12 balls total).
Make it with our matcha. Our Organic Matcha, Ceremonial Grade A, is made from first-harvest, shade-grown leaves, slowly stone-milled into an ultra-fine powder with rich umami and natural sweetness.
