How to make Hanami Dango

When I was looking for Halloween themed food, I found Eyeballs made with Bocconcini (small Mozzarella balls) and Green & Black Olives. What a brilliant idea! I decided I was going to make my own Halloween Eyeballs. The first thing I thought about was Dango Dumplings, which are small white balls. I decorated with coloured dough. The sauce was delicious Mitarashi Sauce. These ‘Eyeballs’ are chewy and yummy.

Mitarashi Dango is very popular Japanese sweets. Easy to make and very delicious!

’Shiratamako’ (白玉粉) is Japanese Glutinous Rice Flour. It’s been difficult to find for me, so I started using a mix of Thai Rice Flour and Thai Glutinous Rice Flour to make Dango Dumplings, because those Flours are widely available where I live. And I have shared the recipe on this website. However, ‘Shiratamako’ is now easily available and I am writing down how to make Dango with ‘Shiratamako’.

My daughter requested me a recipe of ‘Dango’, Japanese dumplings made from Japanese Glutinous Rice Flour. There are so many different types of Dango in different regions in Japan. Here is the most popular ‘Mitarashi Dango’ recipe.‘Mitarashi Dango’ are plain dumplings covered with sauce made with soy sauce and sugar. If you can find Japanese Dango Flour such as ‘Shiratamako’, you are lucky to use it. I often use these Glutinous Rice Flour and Plain Rice Flour which are commonly available from most supermarket stores and Asian grocers in Australia.

Mitarashi Dango (みたらし団子) are sweet rice dumplings skewered on a bamboo stick. Typically, a skewer holds three to five dumplings (traditionally five) that are coated with a sweet soy sauce glaze. I fell in love with Mitarashi dango during my time in Japan. Whenever I came across a vendor or shop selling Mitarashi dango, I would always stop and buy two. It didn't matter if it was breakfast, lunch, or dinner - I would eat it every day. I am delighted that I am able to make this myself since I cannot find it in Sydney. I owe a big thank you to my Mochi teacher Komoko for helping me perfect this recipe.#japanesesnacks #mochi #mitarashidango #dango #soysauce #mirin #sugar #potatostarch #shiratamaflour #joshinkoflour #glutinousriceflour #riceflour #japanesedessert #ricedumpling #chefathome #February2026

I grew up with anime and manga and this food is always featured. Was curious about how it would taste then I made it last weekend. I got the recipe from Pufflova on Youtube. Hope you can give this recipe a try.

This is also Japanese summer sweet. We always use Anko paste (sweet bean paste), but oversea you can’t buy or make it. So I made sweet potato paste. This is so tasty. #summerchallenge3

Matcha flavour and White Chocolate flavour go very well together. You can add White Chocolate to the milk sauce, but I usually don’t stock it. What I always have in the fridge is Sweet Condensed Milk and it is also great with Matcha flavour. I like this dessert COLD, but it can be enjoyed WARM.

My favourite type of Dango is ‘Kusa Dango’ and they are very green because the dough is made from Rice flour and young leaves of ‘Yomogi’ plant.‘Yomogi’ used to be growing absolutely everywhere in Japan and my mother and I used to have a walk to collect ‘Yomogi’ leaves to make ‘Kusa Dango’. It’s impossible to find it in Australia, I use Matcha powder to make these green dumplings.

Today I had some leftover cooked Pumpkin. I wanted to use it up to make something Japanese. So, I mixed it with Shiratamako (Japanese Glutinous Rice Flour) and a little bit of Water, and made it into Dango Dumplings. They look pretty, don’t they?

We have girls festival every 3rd March it's called ``(O)Hina mathuri'', we enjoy some special foods and drink on that day and display ohina dolls at girl's home. When I was child my parents displayed ohina dolls and hisimochi, Hisi means figure of diamond Mochi means ricecake the hisimochi made from rice normary but I made that from jello this time.

My family like sweets and crispy so we enjoy kohakuto a lot. Kohakuto is one of Japanese cofections, crisp outside and soft inside, it's really simple. I would like to share how to make basic Kohakuto recipe

I wanted to make wagashi christmas sweets for people who is not good at anko (sweet beans) , anko goes well with cream and matcha !

I'd like to introduce you to one of the traditional and seasonal sweets in Japan.Speaking of spring, it is Sakura Mochi. Sakura means cherry blossoms.It's dairy-free and pretty healthy sweets!If you have a chance to come to Japan in Spring, try eating it!#dairy-free #vegan #seasonal sweets #japanese #traditional

On girls festival we enjoy Amazake such a long years ,the amazake is one of traditional Japanese sweet drink made from fermented rice, there are low- or non-alcohol. I made non-alcohol amazake it is so easier !! my family enjoys this a lot.

Kue lapis is an Indonesian Kue, or a traditional snack of steamed colourful layered soft rice flour pudding. In Indonesian lapis means "layers". Layer cake is a typical Indonesian food. And this cake usually comes in two layers of color, which is what gives this cake its name. This cake is made from rice flour, starch, coconut milk, sugar, salt and coloring. The cake is steamed for each layer before adding the top layer. This cake is often found in areas in Indonesia.Two variations of layer cake The dyes used for layer cakes can consist of artificial food coloring or natural coloring. The dyes that are often used are pandanus (green) and rose syrup (red) or pink .

The term “rava kesari” means semolina pudding which is flavored with saffron and orangish in color. Since the dish is made with rava or sooji and has an orange color, hence the name rava kesari. The word kesari means orange color tones and in some instances also means saffron – which is called as kesar.

Tofu is one of convenient healthy food I eat various tofu dishes and sweets almost everyday I want to share how to make one of Tofu sweets.

#Butter made from #milk of sheep, goat, cow, buffalo,...In old times, butter was luxury and used only in special occasions and events.Butter used for frying, sautéing and baking. It’s colour varies from deep yellow to pale yellow.Few days ago I prepared my own #homemade_ cheese and the result was FAN TAS TIC. Then I told myself lets make home made butter, why not?I know everyone can buy butter but making butter at home is amazing experience. You have no idea how much is easy. I mean it’s super super easy to make beautiful butter at home and however in ancient time making butter needed time and energy but nowadays with simple device you can do that. Ancient technique and method is still used in some of villages. They use a goat skin filled with milk and rock it until formation of butter.what you need is cream and mixer. About mixer, I used my hand holder mixer, but you can use food processor or even egg beater but this last one will require lots of energy and time !!!It takes just about 15 minutes to make your own home made butter. You can keep your butter plane or add different flavours and make it sweet or savoury. For example one of my adding flavour is sumac, because Iranian use sumac and butter for kebab and rice and is perfectly ok.

This rich, pink hot drink is made from white chocolate and milk, topped with whipped double cream, and sprinkles some pink sand . A dreamy mugful of this velvety drink will hit the spot on a chilly winter day.#drink 🥛🥤#festive 🎄🎄🎄❄️❄️❄️☃️#hot_chocolate#winter ❄️❄️☃️

I posted making Amazake before so I would like to share an easy amazake sweets recipe !

How to amp up the homemade Nutella? By making Gianduja! Legends have it that it is originated in Turin, Italy in the 19th century. Gianduja is made by incorporating praline into chocolate by a chocolatier in the mid-1800s. Praline is a ground smooth paste made from nuts cooking with caramelized sugar. You can usually find this in chocolate fillings.I wonder why Gianduja isn't as popular as it's cousin, hazelnut chocolate spread, or aka Nutella. This is full of stacking flavors. I get hit with a nutty aroma with a rich chocolatey taste on the palate. The aftertaste is what really hooked me. The roasty-nuttiness will linger at the back of my mouth for quite a while. I am drooling just reminiscing about it.This is so good on some toast. Trust me, after having this, you probably will not go back to any other store-bought spread anymore. Probably. The chocolate and peanut butter are the key elements of this recipe, please use good quality ones. Find a smooth peanut butter that doesn't contain any sugar; I am using Pic's. As for the chocolate, use at least 70% dark. Without much delay, let's get started with the recipe.

This extremely popular Greek dessert (called kormos which means "tree trunk" or mosaic and it is a kind of chocolate salami) contains shredded coconut but even those who don't like coconut are crazy about it... Maybe because the taste is very soft! It is very quick to make and without much effort!!Recipe by ΤΑΝΙΑ81

After the collaboration, I knew I have to make a version of sambal hijau. Maybe this journey has rekindled my heritage being of Indonesian blood. Or maybe, I am intrigued to experiment with the process myself. Indeed, it took quite a bit of research, trial and error before I nailed it. Needless to say, this is the best version of sambal hijau I'd managed to create.I used 3 types of green chilies for flavor contrast. Padrón for an earthy and sweet taste, Jalapeño for that heat and chilies padi for that extra kick. I was on cloud 9 when I was able to get my hands on fresh tomatillos!Yes, I got tomatillos and all the chilies from La Mexicana; a local Mexican grocery store. If you are looking for authentic Mexican supplies, you know where to get them. Speaking of tomatillos, you can of cos use jarred ones. I am not judging because I know fresh tomatillos are pretty rare in some parts of the world. Anyway, I hope you will give this vegan-friendly sambal a try.

This is a very versatile sauce and is largely used in Southeast Asian dishes. Very much like Indian masala, there are hundreds upon hundreds of variations. And yes, it is finally here! My very own version of sambal. I wouldn't say that this is an authentic or a traditional recipe. It is just my own rendition. I used a mixture of chilies in order to stack flavors. I did not use dried shrimps. But I used dried scallops and 3 different types of shrimp pastes.You can of cos use whatever dried chilies you have on hand. You can also amp up the spiciness without deseeding; I am not as brave tho. If you can't find any form of shrimp paste, you can use 25g of dried shrimps. Be sure to soak the dried shrimps in warm water for at least 30 mins before blitzing with the rest of the ingredients. But belacan is a must. You probably can find it in a Southeast Asian grocery store. This recipe will be included in my Ecookbook which I'd planned to sell. Please stay tuned.

Do you love Matcha green tea ice cream? Do you know that you can cook it at home? No ice cream machine is required for this recipe. You will only need 4 basic ingredients: Matcha green tea powder (we have used SOFT MATCHA), yolks, sugar and cream. Let us try!

Green tea is a very popular flavor for Japanese sweets. If you are a beginner for Green tea desserts, Matcha cookies might be the perfect place to start. Matcha cookies have the delicate flavor and beautiful color of green tea. Enjoy this unique flavor of these cookies!!

This roll cake is so easy to make. And you can make this with flour instead of rice flour. I also like this whipped cream with condensed milk. You can make the any color pattern using food color.

I would like to post about the way of two types of decolative kamaboko. Kamaboko is fishjelly (fishcake) product we eat sometimes , New Year in Osechi box especially.

Here is a warning to all Matcha lovers. This ‘Matcha Jelly’ is quite addictive and your matcha consumption might increase significantly. That’s happened to me. The jelly is sweetened but I really recommend to enjoy it with White Chocolate Sauce, which is easy to make (*see below for the recipe), OR Condensed Milk or Vanilla Ice-cream are also nice.