INGREDIENTS:
For the dough:
- 150g rice flour (preferably dango flour or a mix of rice + glutinous rice flour)
- 120-140 ml warm water
- 2 tbsp sugar
For coloring:
- pink: a few drops of food coloring
- green: 1 tsp matcha
- white: leave plain
INSTRUCTIONS:
Prepare the dough:
- In a bowl, mix rice flour and sugar
- Gradually add warm water while mixing
- Knead until you get a smooth, soft dough (not sticky, not dry)
Divide and color:
- Split the dough into 3 equal parts
- Leave one white
- Add pink coloring to one part
- Mix matcha into the third part until evenly green
Shape the dumplings:
- Roll each colored dough into small balls (about 2-3 cm)
Cook the dango:
- Bring a pot of water to a boil
- Drop the balls into the water
- When they float to the top, cook for another 1-2 minutes
- Remove and place them in cold water for a few seconds
ASSEMBLE:
- Skewer 3 balls on a stick in this order: pink-white-green
SERVING:
- Best eaten fresh
- Slightly chewy and soft
- Traditionally enjoyed during Hanami
TIPS:
- If dough cracks - add a little more water
- If too sticky - add a bit more flour
- You can lightly grill them for extra flavor (optional)
