Great for Hanami (Cherry Blossom Viewing) Tri-Colour Dango (Sweet Mochi)

Name: Great for Hanami (Cherry Blossom Viewing) Tri-Colour Dango (Sweet Mochi)
Yield: 8 servings
Cuisine: American
Ingredients: 120 grams Joshinko; 120 grams Shiratamako; 120 grams Sugar; 210 ml Water; 1 dash each Food colourings (red, green)

cookpad.japan @cookpad_jp

These tri-colour dango dumplings sold at Japanese confectionery shops usually contain Japanese mugwort. Since my second son doesn't like it, I tried making my own tri-colour dango without it.

Please adjust the amount of sugar to your liking. Color the dough lightly with just a small amount of food coloring. The color of the dango with darken once boiled. Recipe by Chikayan

These tri-colour dango dumplings sold at Japanese confectionery shops usually contain Japanese mugwort. Since my second son doesn't like it, I tried making my own tri-colour dango without it.

Please adjust the amount of sugar to your liking. Color the dough lightly with just a small amount of food coloring. The color of the dango with darken once boiled. Recipe by Chikayan

cookpad.japan @cookpad_jp

These tri-colour dango dumplings sold at Japanese confectionery shops usually contain Japanese mugwort. Since my second son doesn't like it, I tried making my own tri-colour dango without it.

Please adjust the amount of sugar to your liking. Color the dough lightly with just a small amount of food coloring. The color of the dango with darken once boiled. Recipe by Chikayan

These tri-colour dango dumplings sold at Japanese confectionery shops usually contain Japanese mugwort. Since my second son doesn't like it, I tried making my own tri-colour dango without it.

Please adjust the amount of sugar to your liking. Color the dough lightly with just a small amount of food coloring. The color of the dango with darken once boiled. Recipe by Chikayan

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Ingredients

8 servings

120 gramsJoshinko
120 gramsShiratamako
120 gramsSugar
210 mlWater
1 dasheach Food colourings (red, green)

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Steps

1

Prepare 3 bowls. Put 40 g each of joshinko, shiratamako and sugar into each bowl. Add red food colouring to one bowl, and add green food colouring to one of the remaining bowls.
2

Gradually add 60-70 ml of water and knead by hand until the mixture becomes soft as your earlobes. Do the same with the other 2 colors.
3

Divide each dough into 8 portions, and roll into balls.
4

Boil water in a pot, and cook one colour of dough at a time. When they start to float, wait for another 1-2 minutes, then you can take them out.
5

Soak in cold water to cool, strain the excess water, and skewer your dango.