Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons.
Three to five dango are often served on a skewer.
Hanami dango are sweet mochi rice dumplings on a skewer, and each of them has a different color - pink is The dessert is named after a popular Japanese tradition of hanami, meaning flower viewing.
Bahan Membuat Hanami dango bean
- Prepare of SAUCE.
- It's 500 gr of tepung ketan putih.
- It's 500 cc of air.
- It's 100 gr of tepung beras.
- You need 3 sendok makan of kecap asin.
- It's secukupnya of Air hangat.
- It's secukupnya of Gula & garam.
- Prepare 100 gr of kacang yg dihaluskan.
- It's 2 sendok makan of tepung kanji/maizena.
- It's 2 sdt of gula.
Langkah Memasak Hanami dango bean
- Campurkan tepung ketan,tepung beras,dan gula.. tuang air sedikit demi sedikit sambil diuleni sehingga adonan dapat di bentuk..
- Bentuk adonan membentuk bola-bola. Setelah itu isi dengan kacang yg sdh dihaluskan. Rebus hinggal dango mengapung.
- Rebus semua bahan saus menjadi satu,hingga mengental.
- Bakar dango di kedua sisi. Setelah warna agak coklat, olesi dengan bahan olesan sambil terus dibakar, sambil diolesi & dibolak- balik sampai ke dua sisinya matang & berwarna coklat..
- Setelah itu,sajikan dengan diolesi saus manis yg sdh kita buat sebelumnya...and done :D selamat mencoba...
Bocchan dango: Dango that has three colors. One is colored by red beans, the second by eggs Hanami dango: Also has three colors, Hanami dango is traditionally made during Sakura-viewing. Hanami Dango: Have you ever wondered what this emoji is 🍡? It called Hanami* Dango (pronounced hah-nah-me dahng- go) and is typically eaten in japan, in mid march to early april. Hanami dango is that triple colored dango set. the pink one dyed in red bean paste (Anko), the purplish-white one dyed in egg(???) (Tamago) and the green one dyed in green tea (Ryokucha) I.
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