➤ PRINT FULL RECIPE: sudachirecipes.com/tofu-hanami-dango-recipe/ ➤ SUBSCRIBE HERE: tinyurl.com/b69ed7na ➤ GET MY FREE E-COOKBOOK!": rb.gy/9pc98k Hanami Dango is a traditional Japanese rice dumpling typically enjoyed during the cherry blossom season. With an addictive, chewy texture and mildly sweet flavour, this iconic snack is the perfect way to celebrate the start of spring! Create your own hanami at home with this simple recipe! INGREDIENTS: - 6 bamboo skewers - 100 g glutinous rice flour - shiratamako or mochiko - 20 g rice flour - joshinko - 45 g granulated sugar - 120 g silken tofu - ¼ tsp matcha powder - 1 drop pink food coloring - red also works - 1 drop cherry blossom extract - or flavoring of your choice - optional - water - for boiling - 1 bowl ice water ➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/tofu-hanami-dango-recipe/ ➤ CHECK OUT MY LATEST RECIPES: sudachirecipes.com/blog/ CONNECT: ➤Website: sudachirecipes.com ➤Instagram: instagram.com/sudachi.recipes ➤Facebook: facebook.com/sudachi.recipes ➤Pinterest: www.pinterest.jp/sudachirecipes ➤Amazon Shop: www.amazon.com/shop/sudachirecipes ➤RUclips: ruclips.net/channel/UCvDExRIeyrh7PSMdleWf1yg
I really like the way you taught ushow to make this! I have eaten hanami dango several times before in Japan and it is tasty. I will try making it by using your recipe. Thank you. ^_^
I've been making these dangos since I first discovered the recipe in 2021 and it's my go-to recipe! the texture is perfect and they're so tasty~ thanks 🍡🍡
This was made around a year ago, but it’s still very helpful! I will be making these for a party and I hope they turn out well ^-^ I also hope that using non-japanese rice flour & glutenous rice flour will work out fine ;;
Sorry for the late reply, I hope it worked well! I haven't tried using non-Japanese rice flour, but as long as you use glutenous rice flour I think it should be fine! Thanks for watching! :)
Hanami dango is not traditionally made with tofu, but after testing the recipe with and without, I prefer the texture with silken tofu personally so that's why I include it in my recipe. Water is usually used instead. Thank you for watching!
I tried the recipe with regular glutinous rice flour. I liked the recipe, but I wanted the texture to be more chewy and sweeter. Should I add more glutinous rice flour?
As I mentioned in the video, you need to use joshinko rice flour to create a chewier texture. If you don't use it, you can't make it chewier and adding extra glutinous rice flour isn't going to fix that. As for sweetness, you can add more sugar, just be careful because if you add to much sugar it can become too sticky and difficult to shape. Hope it helps, thanks for following the recipe! :)
@@SudachiRecipes Hi, I used the regular rice flour like in the recipe, as well as the glutinous rice flour. So I should replace more joshinko rice flour to become more chewy? The texture for me was very sticky and stretchy even after cooking.
@@cruxicuteThe texture shouldn't be sticky or stretchy, perhaps the tofu you used had more water than the one I used? You could try reducing the tofu and adding it a little at a time until you get a smooth and easy to shape consistency. For the best texture I recommend 100g shiratamako and 20g joshinko. Adding more joshinko might make the dango a bit hard.
Hi! I hope I replied in time! If you're leaving the dough out, I recommend putting it in a bowl and covering it with plastic wrap or a damp tea towel to stop it from drying out. If it dries out, try adding a tiny bit more tofu or a drop of water (be careful not to add too much!) Hope you enjoyed the recipe!
I started the recipe with regular tofu because of directions from another Chanel (they didn't say it was silken)... Is there anything i can do Or does it go to waste?
I've never used regular tofu so I don't know for sure, but I assume regular tofu is too dry? So maybe you can add a bit of water to the dough little by little. If the tofu is too lumpy you could try putting it in a mixer or food processor. I don't know if these work so them try at your own risk, but that's what I would do.
@@SudachiRecipes Ahh okay! Thank you! I have a question about Sakura. I saw another recipe use pickled Sakura flower, isn’t the flower super salty? How does that work? Have you ever used pickled Sakura flower?
@@tomboymjr You're welcome :) The sakura flower itself isn't salty but pickled sakura are salted to preserve them. I've eaten them in cookies but I haven't used them myself. The sakura essence I used in the video was something I found in a shop and wanted to try, it's floral and not salty at all but it's totally optional as dango is usually not flavoured (except the green one being mildly matcha).
I've never tried with firm tofu but I think it's doesn't have enough moisture and will have a crumbly texture. It's better to just use water if you can't get silken tofu (just add gradually and knead it until it reaches a play dough-like consistency). Good luck!
If you leave out the tofu you will need to use different quantities of all the other ingredients and follow a different method. Quite a lot of people have asked me this so I'll try and add a recipe without tofu in the future. Thanks for your question.
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➤ PRINT FULL RECIPE: sudachirecipes.com/tofu-hanami-dango-recipe/
➤ SUBSCRIBE HERE: tinyurl.com/b69ed7na
➤ GET MY FREE E-COOKBOOK!": rb.gy/9pc98k
Hanami Dango is a traditional Japanese rice dumpling typically enjoyed during the cherry blossom season. With an addictive, chewy texture and mildly sweet flavour, this iconic snack is the perfect way to celebrate the start of spring! Create your own hanami at home with this simple recipe!
INGREDIENTS:
- 6 bamboo skewers
- 100 g glutinous rice flour - shiratamako or mochiko
- 20 g rice flour - joshinko
- 45 g granulated sugar
- 120 g silken tofu
- ¼ tsp matcha powder
- 1 drop pink food coloring - red also works
- 1 drop cherry blossom extract - or flavoring of your choice - optional
- water - for boiling
- 1 bowl ice water
➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/tofu-hanami-dango-recipe/
➤ CHECK OUT MY LATEST RECIPES: sudachirecipes.com/blog/
CONNECT:
➤Website: sudachirecipes.com
➤Instagram: instagram.com/sudachi.recipes
➤Facebook: facebook.com/sudachi.recipes
➤Pinterest: www.pinterest.jp/sudachirecipes
➤Amazon Shop: www.amazon.com/shop/sudachirecipes
➤RUclips: ruclips.net/channel/UCvDExRIeyrh7PSMdleWf1yg
I really like the way you taught ushow to make this! I have eaten hanami dango several times before in Japan and it is tasty.
I will try making it by using your recipe. Thank you. ^_^
Thank you so much! It's fun to make, I hope you enjoy the recipe!
I've been making these dangos since I first discovered the recipe in 2021 and it's my go-to recipe! the texture is perfect and they're so tasty~ thanks 🍡🍡
Thank you for using this recipe over time! I'm happy that you've enjoyed them! It means a lot! :)
@@SudachiRecipes you're welcome! :)
Honestly your video is simple and easy to understand thank you very much!
You're welcome! I'm glad it was helpful, thank you for your kind words :)
So cute and colourful 🥰
I’m Navajo so I’m going to try this with blue corn meal! Ahe’hee!
Thank you for your time
Many thanks..Your recipe gives me the confidence to try making Bunny Dango for my Monster Hunters. again.. No.success yet.
I'm glad to hear that. Good luck!
This was made around a year ago, but it’s still very helpful! I will be making these for a party and I hope they turn out well ^-^
I also hope that using non-japanese rice flour & glutenous rice flour will work out fine ;;
Sorry for the late reply, I hope it worked well!
I haven't tried using non-Japanese rice flour, but as long as you use glutenous rice flour I think it should be fine! Thanks for watching! :)
The red food coloring can be replaced with Sakura powder or strawberry powder! :)
Yes it's a good idea, thanks for stopping by! :)
How much cups of water I need? I dont have tofu and will like to use water. Can i also use sakura powder ? If so how much?
Gonna try making some for my bf! They seem yummy! 😁
Thank you! Hope you enjoy the recipe!
So tasty🥰🥰
Thank you so much!
You're very welcome!
Hi! The original recipe is with tofu?
Hanami dango is not traditionally made with tofu, but after testing the recipe with and without, I prefer the texture with silken tofu personally so that's why I include it in my recipe. Water is usually used instead. Thank you for watching!
I tried the recipe with regular glutinous rice flour. I liked the recipe, but I wanted the texture to be more chewy and sweeter. Should I add more glutinous rice flour?
As I mentioned in the video, you need to use joshinko rice flour to create a chewier texture. If you don't use it, you can't make it chewier and adding extra glutinous rice flour isn't going to fix that. As for sweetness, you can add more sugar, just be careful because if you add to much sugar it can become too sticky and difficult to shape. Hope it helps, thanks for following the recipe! :)
@@SudachiRecipes Hi, I used the regular rice flour like in the recipe, as well as the glutinous rice flour. So I should replace more joshinko rice flour to become more chewy? The texture for me was very sticky and stretchy even after cooking.
@@cruxicuteThe texture shouldn't be sticky or stretchy, perhaps the tofu you used had more water than the one I used? You could try reducing the tofu and adding it a little at a time until you get a smooth and easy to shape consistency. For the best texture I recommend 100g shiratamako and 20g joshinko. Adding more joshinko might make the dango a bit hard.
How many hours can I leave the dough out for because I made the dough but I need to wait for my sibling to wake up and give me the colours
Hi! I hope I replied in time! If you're leaving the dough out, I recommend putting it in a bowl and covering it with plastic wrap or a damp tea towel to stop it from drying out.
If it dries out, try adding a tiny bit more tofu or a drop of water (be careful not to add too much!) Hope you enjoyed the recipe!
@@SudachiRecipes I did thanks no you were on time thank you for your time
@@neo_xxx_nyx5264 You're welcome!
Can I do this if I only have glutenous rice flour?
Sorry for the late response. You can but the texture will be a little different. Hope you enjoy the recipe!
So tasty 🍡☺️☺️☺️☺️☺️☺️☺️
Thank you!
I started the recipe with regular tofu because of directions from another Chanel (they didn't say it was silken)... Is there anything i can do Or does it go to waste?
I've never used regular tofu so I don't know for sure, but I assume regular tofu is too dry? So maybe you can add a bit of water to the dough little by little. If the tofu is too lumpy you could try putting it in a mixer or food processor. I don't know if these work so them try at your own risk, but that's what I would do.
@@SudachiRecipes
I tried, sadly it didn't work no matter how hard I tried... But thank you very much for your fast reply! ^^
@@mpetsorisama5808 Sorry to hear it didn't work :( You're welcome, better luck next time!
So is the water in the tofu added or is that it’s natural juices?
Thanks for your question! It's the natural juices, I didn't add any extra water.
@@SudachiRecipes Ahh okay! Thank you! I have a question about Sakura. I saw another recipe use pickled Sakura flower, isn’t the flower super salty? How does that work? Have you ever used pickled Sakura flower?
@@tomboymjr You're welcome :) The sakura flower itself isn't salty but pickled sakura are salted to preserve them. I've eaten them in cookies but I haven't used them myself. The sakura essence I used in the video was something I found in a shop and wanted to try, it's floral and not salty at all but it's totally optional as dango is usually not flavoured (except the green one being mildly matcha).
@@SudachiRecipes ah thank you for your reply! I can’t wait to try this!
@@tomboymjr Anytime! Hope you like it!
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It's me and my firm tofu against the world.
(Kidding aside, that is the only kind of tofu available around in my area, wish me luck)
I've never tried with firm tofu but I think it's doesn't have enough moisture and will have a crumbly texture. It's better to just use water if you can't get silken tofu (just add gradually and knead it until it reaches a play dough-like consistency). Good luck!
@@SudachiRecipes Oohh it was great that the store ran out of tofu. I'll try these tips out! Thank you very much for the reply! 🩷🩷
Can I replace the tofu with water?
If you leave out the tofu you will need to use different quantities of all the other ingredients and follow a different method. Quite a lot of people have asked me this so I'll try and add a recipe without tofu in the future. Thanks for your question.
Noice