EASY JAPANESE DESSERT (Hanami Dango) | Sweet Chewy Rice Balls | ASIAN DESSERT Series (Part 3)
18.8 هزار بار بازدید -
4 سال پیش
-
HANAMI DANGO is very similar
HANAMI DANGO is very similar to mochi! It's served in Japanese cherry blossom festivals, hence the TRI-COLOR aesthetic! If you're looking to impress with an easy, homemade Japanese dessert recipe, watch part 3 of our ASIAN DESSERT SERIES!
CHAT WITH US! (we're super active!!)
IG: Instagram: nocilantrolife
TikTok: TikTok: nocilantrolife
If you try making this at home, don't forget to tag us (@nocilantrolife) in your video, IG, or TikTok post! We want to see how you guys are enjoying the ASIAN DESSERT SERIES recipes too!
MORE STUFF TO WATCH:
○ Part 1: Fried DESSERT WONTONS - Custard Cream, Nutella, Red Bean
[ Fried DESSERT Wonton *FILLED* with Cu... ]
○ Part 2: LOVE COCONUT MILK & PANDAN? How to Make Seri Muka
[ LOVE Coconut Milk & Pandan? Learn how... ]
○ How to Make FRUIT PIES (AVATAR: The Last Airbender Food Series)
[ AVATAR: THE LAST AIRBENDER FOOD SERIE... ]
We're travelling to Japan in PART THREE of our Asian Dessert Series. In this video, we're showing you how to make a Japanese cherry blossom festival tradition known as HANAMI DANGO. To clarify, DANGO is similar to mochi in terms of its ingredients (sweet rice flour, water, etc.) but is meant to have a chewier consistency. We didn't know that before this video either! It's nice how you can learn about other desserts and foods through cooking!
The green, white and pink dango represent the different colors that signify the start of Spring! Imagine having these sweetened rice balls while walking through the streets during cherry blossom viewing! (Gotta add that to the bucket list!)
This recipe was SUPER EASY to make! It's a bang for your buck - easy effort, high reward with how good it looks AND tastes. Try the recipe out! Details below on how to make it for your reference!
HANAMI DANGO
1. Add 1 cup of rice flour into large bowl.
2. Add 1 cup of sweet rice flour into the bowl (Yes, this is different from regular rice flour! It has a softer texture.)
3. Then, add 1/2 cup + 2 tbsp sugar. (You can add 2-3 more tbsp if you like things a bit sweeter)
4. Whisk dry ingredients to combine for 30 seconds.
5. Add hot water in small increments (about 4-5 tbsp at a time). We are looking for an "ear lobe texture" - slightly bouncy with some give when you press.
6. If batter is too wet, add equal parts of rice flour and sweet rice flour at a time.
7. If batter is too crumbly, add more water in small increments.
8. When dough is at desired texture, separate dough into 3 separate doughs (for our 3 different colors). As a tip, lightly dust bowls with cornstarch or rice flour beforehand to prevent dough from sticking to it.
9. For pink dough, add 1 drop of liquid red food coloring to one of the dough bowls. Then, hand knead until color is completely combined.
10. For green dough, use 1.5 tsp matcha powder to another one of the dough bowls. Hand knead until color is completely combined.
11. For white dough, nothing needs to be added to it!
12. To make a dough ball, use 1 tsp measurement to make sure dough size stays consistent. Then, gently roll dough between palms (meatball style) until ball is formed!
13. Repeat step 12 for ALL of the dough. (We recommend going from white, pink, green to prevent any potential color transfer!)
14. To cook the dango, drop the white dango balls into boiling water. (It's important to go from white, pink, to green! Again, to prevent any color transfers).
15. Leave them to boil for 8-10 minutes. After this time, they should be floating. If not, wait as long as needed until all dango are floating.
16. When all are floating, leave them to boil for 1 more minute.
17. Then, immediately take out dango and place them into ice bath for 1 minute.
18. Repeat step 14-17 for the pink dango.
19. Repeat step 14-17 for the matcha green dango.
20. To assemble, skewer a green, white and pink dango in that order. This would leave the pink dango on top, white dango in middle, and green dango at the bottom of skewer stick.
21. Optional: Brush hanami dango with simple syrup (equal parts sugar and water) to create a nice sheen! Enjoy!
[ Original Recipe: https://www.justonecookbook.com/hanam... ]
Thanks for watching! LIKE the video if you enjoyed learning how to make this CHERRY BLOSSOM DESSERT! Don't forget to SHARE with your friends if they love Japanese desserts as well!
This will be our longest food series yet so we've got A LOT MORE dessert recipes (from different parts of Asia) coming your way! SUBSCRIBE to stay alert for our newest videos - we post EVERY WEEK!
Stay tuned for the next part of our ASIAN DESSERT series! We're "going back" to Malaysia for our PART 4 sweet treat!
See you guys next time!
#asiandesserts #foodseries #hanamidango
MUSIC:
Outro Music: It just makes me Happy - DJ Quads
Music by ikson
And So It Begins by Artificial.Music SoundCloud: artificial-music
CHAT WITH US! (we're super active!!)
IG: Instagram: nocilantrolife
TikTok: TikTok: nocilantrolife
If you try making this at home, don't forget to tag us (@nocilantrolife) in your video, IG, or TikTok post! We want to see how you guys are enjoying the ASIAN DESSERT SERIES recipes too!
MORE STUFF TO WATCH:
○ Part 1: Fried DESSERT WONTONS - Custard Cream, Nutella, Red Bean
[ Fried DESSERT Wonton *FILLED* with Cu... ]
○ Part 2: LOVE COCONUT MILK & PANDAN? How to Make Seri Muka
[ LOVE Coconut Milk & Pandan? Learn how... ]
○ How to Make FRUIT PIES (AVATAR: The Last Airbender Food Series)
[ AVATAR: THE LAST AIRBENDER FOOD SERIE... ]
We're travelling to Japan in PART THREE of our Asian Dessert Series. In this video, we're showing you how to make a Japanese cherry blossom festival tradition known as HANAMI DANGO. To clarify, DANGO is similar to mochi in terms of its ingredients (sweet rice flour, water, etc.) but is meant to have a chewier consistency. We didn't know that before this video either! It's nice how you can learn about other desserts and foods through cooking!
The green, white and pink dango represent the different colors that signify the start of Spring! Imagine having these sweetened rice balls while walking through the streets during cherry blossom viewing! (Gotta add that to the bucket list!)
This recipe was SUPER EASY to make! It's a bang for your buck - easy effort, high reward with how good it looks AND tastes. Try the recipe out! Details below on how to make it for your reference!
HANAMI DANGO
1. Add 1 cup of rice flour into large bowl.
2. Add 1 cup of sweet rice flour into the bowl (Yes, this is different from regular rice flour! It has a softer texture.)
3. Then, add 1/2 cup + 2 tbsp sugar. (You can add 2-3 more tbsp if you like things a bit sweeter)
4. Whisk dry ingredients to combine for 30 seconds.
5. Add hot water in small increments (about 4-5 tbsp at a time). We are looking for an "ear lobe texture" - slightly bouncy with some give when you press.
6. If batter is too wet, add equal parts of rice flour and sweet rice flour at a time.
7. If batter is too crumbly, add more water in small increments.
8. When dough is at desired texture, separate dough into 3 separate doughs (for our 3 different colors). As a tip, lightly dust bowls with cornstarch or rice flour beforehand to prevent dough from sticking to it.
9. For pink dough, add 1 drop of liquid red food coloring to one of the dough bowls. Then, hand knead until color is completely combined.
10. For green dough, use 1.5 tsp matcha powder to another one of the dough bowls. Hand knead until color is completely combined.
11. For white dough, nothing needs to be added to it!
12. To make a dough ball, use 1 tsp measurement to make sure dough size stays consistent. Then, gently roll dough between palms (meatball style) until ball is formed!
13. Repeat step 12 for ALL of the dough. (We recommend going from white, pink, green to prevent any potential color transfer!)
14. To cook the dango, drop the white dango balls into boiling water. (It's important to go from white, pink, to green! Again, to prevent any color transfers).
15. Leave them to boil for 8-10 minutes. After this time, they should be floating. If not, wait as long as needed until all dango are floating.
16. When all are floating, leave them to boil for 1 more minute.
17. Then, immediately take out dango and place them into ice bath for 1 minute.
18. Repeat step 14-17 for the pink dango.
19. Repeat step 14-17 for the matcha green dango.
20. To assemble, skewer a green, white and pink dango in that order. This would leave the pink dango on top, white dango in middle, and green dango at the bottom of skewer stick.
21. Optional: Brush hanami dango with simple syrup (equal parts sugar and water) to create a nice sheen! Enjoy!
[ Original Recipe: https://www.justonecookbook.com/hanam... ]
Thanks for watching! LIKE the video if you enjoyed learning how to make this CHERRY BLOSSOM DESSERT! Don't forget to SHARE with your friends if they love Japanese desserts as well!
This will be our longest food series yet so we've got A LOT MORE dessert recipes (from different parts of Asia) coming your way! SUBSCRIBE to stay alert for our newest videos - we post EVERY WEEK!
Stay tuned for the next part of our ASIAN DESSERT series! We're "going back" to Malaysia for our PART 4 sweet treat!
See you guys next time!
#asiandesserts #foodseries #hanamidango
MUSIC:
Outro Music: It just makes me Happy - DJ Quads
Music by ikson
And So It Begins by Artificial.Music SoundCloud: artificial-music
4 سال پیش
در تاریخ 1399/03/28 منتشر شده
است.
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