How to Make Strawberry Pudding with Bunny Dango 士多啤梨布甸 + 兔兔糰子

March 2nd marks the Spring Lantern Festival (元宵節) for 2018.  Lantern Festival is a Chinese festival celebrated on the fifteenth day of the first month in the Luna Calendar. It’s the Chinese equivalent of Valentine's Day and often celebrate with games of riddles and sweet dumplings, Tang Tuan 湯丸.  Sweet Dumplings symbolized unity of the family.  That’s the reason why it’s often serve in Chinese Festivals, such as this New Year’s Eve, and Mid-Autumn festival.




However, for this year, instead of the regular Tang Yuen, I will be making these Strawberry Pudding with Bunny Dango 士多啤梨布甸 + 兔兔糰子 for a change.  Not only that these are perfect for the Lantern Festival, they are also wonderful treats for Easter!  So these Bunnies serve double duties this year! 



Recently, I felt in love with Dango!  They are the Japanese version of the Chinese sweet dumplings (湯丸).  They are often unsweetened and serve with a sweet syrup on top.  Since I’m not going to add any syrup on these bunnies, I added a small amount of powdered sugar in the dango dough for a hint of sweetness.  Also, I added a secret ingredient in these dangos to keep them moist and fluffy.  Check out my video tutorial on YouTube to find out what it is.  You’ll be surprise how easy it is to make this treat as well.  I love dango because they are easier to make (no fillings) when compared to Tang Yuan, but the texture and flavor are very similar! 



This strawberry budding is slightly sweet and tangy because I used fresh strawberries for the base.  It’s packed with refreshing flavor and the texture is silky smooth!  It pairs really well with the cute bunny dango on top.  If you try out the recipe, be sure to leave a comment below to let me know how it turned out.  Thank you so much for stopping by today and I wish you all a wonderful Chinese Lantern Festival!






Tools and Ingredients Used:

Edible Color Markers (Clickhere for more information)
Unflavored Gelatin Powder (Clickhere for more information)
Large Measuring Cup (Click here for more information)
Skimmer Strainer (Clickhere for more information)
Glutenous Rice Flour (Click here for more information)
Measuring Cups Set (Clickhere for more information) 
Organic Vanilla Extract (Clickhere for more information)
6 ounces Ramekins (Clickhere for more information)
Ninja Blender (Clickhere for more information)
Sieve Set (Click here for more information)




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Strawberry Pudding with Bunny Dango 士多啤梨布甸 + 兔兔糰子

Makes: 4 (6 ounces) cups

Ingredients for the Strawberry Pudding
1/2 pound fresh strawberries, plus a few for garnish
3 tablespoons sugar
1 1/2 teaspoons gelatin powder
3 tablespoons cold water
3/4 cup whole milk
1/4 cup heavy cream
1/2 teaspoon vanilla extract
a few mint leaves for garnish

Ingredients for the Bunny Dango: (makes 10)
6 tablespoons glutinous rice flour
2 ounces silken tofu
2 tablespoons powdered sugar
Edible candy marker

To Prepare the Strawberry Pudding:
In a blender or food processor, puree the strawberries and sugar together until smooth. Past the strawberry puree through a sift and discard the seeds.

In a microwave safe bowl, mix gelatin powder and cold water until well combined. Let mixture rest for 5 minutes. Heat in microwave for 20 seconds until gelatin mixture is liquid-fied.

In a mixing bowl, combined milk, whipping cream, vanilla extract, and strawberry puree together. Whisk in the gelatin mixture while stirring constantly.

Pass the pudding mixture through a sieve and evenly divide the strawberry pudding mixture into 4 (6 ounces) ramekins. Cover and chill in the refrigerator for at least 2 hours or until firm.

To Prepare the Dango:In a mixing bowl, mix the glutinous rice flour, sugar, and the tofu together. The dough should be soft without cracks. If the dough is too dry, add a little bit more tofu.

Form the dough into desired shapes. Round ball for the heads, small logs for the ears, etc. Place shaped dango in a small piece of parchment paper. This will help the dango hold its shape during the cooking process. Draw on the facial features with the edible candy marker.

Bring a pot of water to a boil and lower to simmer. Carefully add the shaped dango into the water with the parchment paper. If the parchment paper separates from the dango, remove the paper.

When the dango flows to the top of the water, it’s done. Transfer to a bowl of iced water, drain and place on top of the strawberry pudding. Garnish with a few fresh strawberries and mint leaves. Enjoy!