Recipe: Yummy Flower Viewing Mochi Dumplings

Callie Turner
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Recipe: Yummy Flower Viewing Mochi Dumplings
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Recipe: Yummy Flower Viewing Mochi Dumplings Delicious, fresh and tasty.

Flower Viewing Mochi Dumplings. Flower Viewing Mochi Dumplings I made these because I wanted to make dango perfect for cherry blossom viewing. If you don't cool the dango in ice water after you boil them, they'll end up really sticky. If that happens, you can brown them a bit in a pan or coat in kinako.

Recipe by Asamato Hanami dango, the three-coloured dumplings on a skewer, is actually a treat enjoyed during cherry blossom viewing season in Japan.

Hanami (花見) means flower viewing (of cherry blossom) and the pink dumpling on the skewer represents these delicate blossoms.

Another iconic dessert for cherry blossom viewing is Sakura Mochi.

You can have Flower Viewing Mochi Dumplings using 7 ingredients and 10 steps. Here is how you cook that.

Ingredients of Flower Viewing Mochi Dumplings

  1. It’s 100 grams of Shiratamako.

  2. It’s 120 grams of Silken tofu.

  3. You need 20 grams of Shiro-an (sweet white bean paste).

  4. It’s 5 of Pickled cherry blossom.

  5. You need 20 grams of Koshi-an (strained bean paste).

  6. You need 1 of half a teaspoon Matcha.

  7. It’s 1 of Natural food coloring.

Chewy mochi with sweet red bean paste (Anko) filling is simply delectable!

Dango is a Japanese dumpling made from glutinous rice flour, and therefore, similar to mochi.

They're as versatile as mochi and are often eaten on a skewer and comes in different types depending on the season.

The pink and white sweet dumplings consist of sweetened rice flour, and the green one has a mild earthy taste as it is mixed with yomogi (mugwort) grass.

Flower Viewing Mochi Dumplings instructions

  1. Put the shiratamako and tofu in a bowl and knead together..

  2. Half the dough from Step 1 into two portions. Dissolve the matcha in half a teaspoon of water and add to one half, then add food coloring in the other for pink and green dough..

  3. Roll each half of the batter into 7 dango..

  4. Wash the pickled cherry blossom to get rid of excess salt. Finely chop up the cherry blossom and add to the shiro-an..

  5. Wrap the shiro-an mix in the pink colored dough..

  6. Wrap the koshi-an in the matcha dough..

  7. Boil the dango..

  8. Leave the dango boiling for another 2 minutes once they float to the top. Once theyre done cooking, cool in ice water and then drain..

  9. Skew in toothpics or a skewer. You can also coat in kinako if you like..

  10. Ive also posted another great recipe for the cherry blossom viewing season "Super fluffy steamed bread Cherry blossom and matcha version".

https://cookpad.com/us/recipes/143857-steamed-bread-with-cherry-blossom-and-green-tea.

You can find pop-up food stalls that sell hanami dango during the cherry blossom season.

Dango is a Japanese dumpling and sweet made from mochiko (), related to mochi.

It generally is finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango (串団子)).

Dango is a kind of Japanese sweets and is often served with green tea.

It is eaten year-round, but the different varieties are traditionally eaten in given seasons.