today is chinese mid-autumn and chuseok (korean thanksgiving day). i wanted to make songpyeon initially, a kind of crescent shaped korean rice cake which also has three colors but i didn’t hv any pine needles so i decided to make these instead. though its not exactly a suitable time since hanami dango is made during the cherry blossom viewing season in spring where its a big event and widely celebrated in japan, i’m still glad i made these coz they’re really quite good.

i think to be able to find a hanami dango recipe online is pretty rare coz i’ve only seen just one out there. tastewise i really like the texture of the dango. they’re made with an equal mixture of joshinko (non-glutinous rice flour), mochiko (glutinous rice flour) and corn starch so unlike mochi, these are firmer and more chewy. they are also quite sweet eaten on their own but with a cup of hot green tea, they’re perfect.

bossacafez

Loves french pastries, japanese sweets and the finer things in life.

You've got mmmmail

Sign up today for the hottest baking trends and lifechanging kitchen hacks, fresh from the oven and straight to your inbox each month.

I agree to have my personal information transfered to ConvertKit ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

You may also like...

Leave a Reply

Your email address will not be published.