Hanami Dango with a Singaporean Twist

Ingredients

In this Singaporean adaptation of Hanami Dango, we incorporate local ingredients and flavors to give it a unique twist. Instead of using only glutinous rice flour, we combine it with tapioca flour to achieve a chewier texture. Additionally, we serve the dango with a pandan-infused coconut sauce, which adds a fragrant and creamy element to the dish. We alse have the original recipe for Hanami dango, so you can check it out.

• 1 cup (200g) glutinous rice flour 1 cup (200g) glutinous rice flour
• 1/2 cup (60g) tapioca flour 1/2 cup (60g) tapioca flour
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 teaspoon pandan extract 1/2 teaspoon pandan extract
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 2 tablespoons (30g) palm sugar, grated 2 tablespoons (30g) palm sugar, grated
• Bamboo skewers, soaked in water Bamboo skewers, soaked in water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 5g
• Carbohydrates (total, sugars): 47g, 12g
• Protein: 3g
• Fiber: 1g
• Salt: 0.02g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour, tapioca flour, and sugar.
2. 2.
   Gradually add water to the flour mixture while stirring until a smooth dough forms.
3. 3.
   Divide the dough into three equal portions.
4. 4.
   Add pandan extract to one portion and knead until the dough turns green.
5. 5.
   Roll each portion of dough into small balls, about 1 inch in diameter.
6. 6.
   Bring a pot of water to a boil and cook the dango balls in batches until they float to the surface. Remove with a slotted spoon and set aside.
7. 7.
   In a separate saucepan, heat the coconut milk and grated palm sugar over low heat until the sugar has dissolved and the mixture thickens slightly.
8. 8.
   Skewer the dango balls onto bamboo sticks, alternating between the plain and pandan-flavored ones.
9. 9.
   Serve the skewered dango with the pandan-infused coconut sauce for dipping.

Treat your ingredients with care...

• Glutinous rice flour — Ensure that you are using glutinous rice flour specifically, as regular rice flour will not yield the desired texture.
• Tapioca flour — Tapioca flour adds chewiness to the dango. If you cannot find tapioca flour, you can substitute it with cornstarch.
• Pandan extract — Pandan extract is a common ingredient in Southeast Asian cuisine. If you cannot find pandan extract, you can use pandan essence or substitute it with vanilla extract for a different flavor profile.
• Palm sugar — Palm sugar adds a unique caramel-like sweetness to the coconut sauce. If palm sugar is not available, you can substitute it with brown sugar or coconut sugar.

Tips & Tricks

• To prevent the dango balls from sticking to each other, lightly coat them with a small amount of oil after cooking.
• Soaking the bamboo skewers in water before using them will prevent them from burning during cooking.
• If you prefer a sweeter sauce, you can adjust the amount of grated palm sugar according to your taste.
• For an extra touch of flavor, you can sprinkle toasted sesame seeds over the dango before serving.
• If you want to add a fruity element, you can serve the dango with a side of fresh mango slices.

Serving advice

Serve the Singaporean-style Hanami Dango as a delightful dessert or snack. Arrange the skewered dango balls on a plate and drizzle the pandan-infused coconut sauce over them. Garnish with a sprinkle of toasted sesame seeds for added visual appeal.

Presentation advice

To enhance the presentation, you can place the skewered dango balls on a bed of banana leaves or a decorative platter. Add a few cherry blossom petals or edible flowers as a garnish to evoke the spirit of Hanami.