Homemade Sakura Dango

Ingredients

• 1 cup (200g) glutinous rice flour 1 cup (200g) glutinous rice flour
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1 tablespoon cherry blossom petals (dried or fresh) 1 tablespoon cherry blossom petals (dried or fresh)
• Bamboo skewers, for serving Bamboo skewers, for serving
• Sweet soy glaze, for serving Sweet soy glaze, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 42g, 12g
• Protein: 2g
• Fiber: 1g
• Salt: 0g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour and sugar.
2. 2.
   Gradually add water to the mixture while stirring continuously until a smooth dough forms.
3. 3.
   Knead the dough for a few minutes until it becomes elastic and pliable.
4. 4.
   Divide the dough into three equal portions.
5. 5.
   In one portion, incorporate the cherry blossom petals and knead until evenly distributed.
6. 6.
   Roll each portion of dough into small balls, about 1 inch in diameter.
7. 7.
   Steam the dumplings over medium heat for 10-12 minutes, or until cooked through.
8. 8.
   Remove the dumplings from the steamer and let them cool slightly.
9. 9.
   Skewer three dumplings onto each bamboo stick.
10. 10.
    Serve the Sakura Dango with a drizzle of sweet soy glaze.

Treat your ingredients with care...

• Glutinous rice flour — Ensure you are using glutinous rice flour specifically, as it provides the desired sticky texture for the dumplings.
• Cherry blossom petals — If using dried petals, soak them in warm water for a few minutes before incorporating them into the dough. If using fresh petals, make sure they are thoroughly washed and patted dry before use.

Tips & Tricks

• To achieve a vibrant pink color, use fresh cherry blossom petals when they are in season.
• If you cannot find cherry blossom petals, you can substitute with sakura-flavored food coloring or essence for a similar taste and appearance.
• Serve the Sakura Dango at room temperature for the best texture and flavor.
• If the dough is too sticky, lightly dust your hands with glutinous rice flour while shaping the dumplings.
• Experiment with different sweet soy glazes or toppings to personalize the flavor profile.

Serving advice

Serve the Homemade Sakura Dango as a delightful dessert or snack. Arrange the skewered dumplings on a plate or bamboo tray, and drizzle them with the sweet soy glaze. Garnish with additional cherry blossom petals for an extra touch of elegance.

Presentation advice

For an authentic Japanese presentation, serve the Sakura Dango on a traditional wooden tray or lacquerware. Arrange the skewered dumplings in a neat row, and sprinkle some powdered sugar or edible gold flakes over the top for an elegant finishing touch.