Now, I want to introduce y’all to a delightful little treasure that comes to us all the way from Japan, known as Hanami Dango. It’s a skewered treat that’s as delightful to the eyes as it is to the tongue, reminiscent of the cherry blossoms it’s named after. Hanami, literally “flower viewing,” refers to the Japanese tradition of enjoying the transient beauty of flowers, particularly the cherry blossoms during springtime. This confection is customarily enjoyed during these celebrations, a symbol of happiness and renewal that folks relish under the blooming canopies.
Now, why might one wish to make these sweet, chewy dumplings, you wonder? Aside from their charm, they are a joyful reminder that no matter how far the tree branches of our lives spread, the roots of tradition can still nourish our days. Picture a spring picnic right in your living room, or maybe you’re hankering for something unique to brighten up a gathering – Hanami Dango is a conversation starter, an edible piece of art for the soul.
Now, while these dangos are traditionally eaten on their own, perhaps with a cup of warm green tea to wash them down, there’s no harm in getting a little creative. Should the mood strike you, serve them after a light meal of stir-fried veggies and rice, just to stay in the spirit of things but with a Georgia-twist.
Hanami Dango
Servings: Makes about 4 to 5 skewers
Ingredients
– 1 cup of sweet rice flour (also known as glutinous rice flour or “mochiko”)
– 1/4 cup of sugar
– About 3/4 cup of warm water (give or take a little, depending on humidity)
– A couple drops of pink and green food coloring
– 1/4 cup of soybean flour (“kinako”), for dusting – it adds a nutty flavor (optional)
– Bamboo skewers, for serving
Directions
