Dango (Japanese dumplings) topped with cherry blossom paste

Sakura dango（桜団子）

What kind of dish is Sakura dango??

dango = dumplings sakura = cherry blossoms

This is a recipe for Japanese dumplings topped with beautiful pink sakura an. It’s the perfect sweet for spring.

Dango are Japanese dumplings made from rice flour. They are usually round, skewered, and eaten by holding the skewer in your hand.

Dango are usually topped with sweet bean paste, mitarashi sauce (made from sugar and soy sauce), or kinako (roasted soybean flour).

Depending on the season, mugwort and other ingredients may also be kneaded into the dough.

Dango is a traditional Japanese confectionery, and is said to have been introduced to Japan from China during the Nara period.

During the Heian period, it was used in court ceremonies and religious rites, and gradually spread among the common people.

Even today, dango are indispensable in a variety of situations, such as sanshoku dango (three-colored pink, green, and white dango) inspired by cherry blossoms and mugwort in the spring, and tsukimi dango (dango offered to the gods to pray for a good harvest) in the fall.

They’re very easy to make, so why not give it a try and make a variety of them!

The difference between dango and mochi

They are often confused with mochi, but mochi is made by steaming and grinding rice and glutinous rice.

On the other hand, dango is made by adding water to komeko, which is rice processed into flour.

There are several types of komeko, including joshinko, shiratamako, and dangoko.

In terms of texture, mochi is stickier than dango. The texture of dango is similar to gnocchi.

**For more information about anko, please see this article.**　👉　Goma dango recipe (Fried Sesame balls with red bean paste)

**Check out this article for more information on different types of rice flour.**　👉　Mochimochi Kinako Shiratama Dango (Japanese sweet dumplings)

ようかん桜塩漬けCherry blossom flavored yokan — **Also check out the recipe for yokan using sakura bean paste.**　👉　Sakura Yokan Jelly : Elegant fragrance Japanese dessert

NUTRITION FACTS of Sakura dango

Rice Powder (NUTRITION VALUE PER 100g)

356　kcal
Protein 6.0 g
Fat 0.7 g
Carbs 81.9 g
Salt Equivalent 0 g

Sakura an (NUTRITION VALUE PER 100g)

229　kcal
Protein 5.3 g
Fat 0.5 g
Carbs 51.5 g
Salt Equivalent 0.03 g

INGREDIENTS for Sakura dango

Dangoko (Rice powder for dango) 100g
Water 90g
Sakura an (White bean paste with salt-soaked cherry blossoms）moderate amount

Sakura dango COOKING INSTRUCTIONS

Put the dangoko into a bowl.
Add water to the bowl in two portions. Mix well each time.
Divide the dumplings dough into 9 pieces (20g) and roll them into balls.
Put the dumplings into the boiling water.
The dumplings will expand to about 1.5 times its size when cooked through. They will also float in the hot water.
Put the dumplings into ice water to cool.
Thread the dumplings onto the skewers and place the sakura an on top.