Lucy Wang’s Hanami Dango

Directions

1. Mix rice flour and glutinous rice flour, then divide into 3 bowls (one bowl for each color). Use a food scale for even distribution. Divide sugar into 3 equal servings (one bowl for each color); again, use a food scale to divide equally.
2. To make the white dango, take the first bowl with equal parts rice flour and glutinous rice flour, add one serving of sugar, and mix. Add a dash of hot water to start incorporating everything so it’s mochi-like (make sure to add only one tablespoon of water at a time). The mixture should end up slightly sticky yet firm enough to mold into shapes. If it’s too wet and sticky, add a little more glutinous rice flour; if it’s too clumpy, add a little more water. Knead until it’s smooth. Distribute into even little nuggets, use the palm of your hand and roll them into little balls.
3. To make the pink dango, take the second bowl with equal parts rice flour and glutinous rice flour. Add one serving of sugar (no water this time). Muddle one large strawberry until super smooth, then use a mesh strainer to further smooth out the muddled fruit to reduce clumps and seeds in the final product. Add the muddled strawberry to the flour and sugar mix, mixing until everything is incorporated; knead until smooth. Distribute into even little nuggets, use the palm of your hand and roll them into little balls.
4. To make the green dango, take the last bowl with equal parts rice flour and glutinous rice flour, and add the final serving of sugar. In a prep bowl, mix 1 teaspoon of matcha powder with just a dash of hot water. It should be a thick and vibrant green sauce. Add the matcha sauce to the flour and sugar mix. Mix until everything is incorporated; knead until smooth. Distribute into even little nuggets, use the palm of your hand and roll them into little balls.
5. To cook the dango, bring 4 cups of water to a boil. Once the water is bubbly, vigorously add one color only to avoid any color transfer. Once they’re all floating to the top, cook for an additional 3 minutes (the total should be about 6-8 minutes).
6. Immediately fish out the dango with a mesh ladle and dunk into an ice bath. Remove from the ice bath in about 30 seconds to a minute; if it’s left in there too long, it’ll become hardened on the inside. Repeat this twice more, once for each color that’s left.
7. Skewer them in green, white and pink order and serve.