So I decided to find a recipe and make it myself. Of course, you can make dango with shiratamako only. Well, I’m too lazy to stock my pantry with a bunch of different rice flours, but I always have mochiko on hand. Hanami Dango is a popular sweet for this event although it is available all year round at a lot of shops in Japan. So to achieve soft and chewy dango with the right amount of firmness, these are the 3 main ingredients needed: glutinous rice flour or mochiko; fresh silken tofu; white sugar; To make green dango, I used matcha powder and for the pink dango, I used strawberry powder. 1:26. I will share some lessons. Knead the dough well. If you like anko (sweet red bean paste), you can put your homemade ankoon on top of the dango. Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough. Dango can be made from different types of flour like Mochiko or Shiratamako which are made from sweet rice, and Joshinko made from Japanese sticky rice. It's just personal preference. (About a dozen 1.5 inch pieces will sell for $5!) Ingredients. Therefore, Joshinko is added to make the right dango texture. If you’d like to use mochiko instead of shiratamako, I’d start with half the amount of water and gradually adding more to the mixture until the dough comes together. https://uncutrecipes.com/EN-Recipes-Japanese/Shiratama-Dango-Recipe.html A favorite, especially among children, is chi chi dango (sometimes spelled as chichi dango), a bite-sized mochi (rice cake) dessert that is pillowy soft and sweetened with sugar and coconut milk then baked in the oven. If this is your first time making a mochi-type dessert, I recommend trying the basic recipe and just coloring your dango with food coloring. Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer. I live in Hawaii and buying Chi Chi Dango is expensive relative to the ingredients and ease of making. I attempted to make dango with just rice flour and found it to be much more tough and not as springy in texture. Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most. Mochiko is easier to find outside of Japan, but it doesn’t give the smooth and bouncy texture that you’d get with shiratama dango made from shiratamako. I've made it three times within a week and each time it has come out perfectly. In addition to that substitution, I also used matcha powder and freeze dried strawberry powder to color my dango. This dessert, which originated in Japan, is quite popular in Hawaii and can be found pre-made at select Japanese grocery stores. Click Play to See This Mitarashi Kushi Dango Recipe Come Together.