I love Japanese dango dumplings! It's chewy and gooey!!! Hope you like these Japanese traditional sweets!!! Enjoy ☆ *Please be careful if your kids eat this. They could choke on Dango.

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

I was wondering if I could make something out of leftover dango flour.Roll the dough thin! Also, Yatsuhashi is best eaten right away. It will harden after 2 or 3 days. Recipe by Yurigu-

I make cookies every year using sakura leaves or tea. (I make my regular cookie recipe, but add sakura leaves)I had a bit of Sakura-an leftover and decided to knead it into the cookie dough.These cookies are mildly sweet, so feel free to increase the powdered sugar for sweeter cookies.You could make this with any kind of bean paste if you don't have sakura-an. You can also shape the cookies into rounds by hand rather than using a cookie cutter. Recipe by Makunouchi

I came up with this recipe as a way to use up rice flour. I'm always in the mood for mitarashi dango, so I prepped these easily in the microwave.I was able to make about 15 dumplings the size of a ping-pong ball. These dumplings also taste great grilled after boiling. Recipe by chiroemi

I made a prettier version of a recipe I uploaded previously,If you use 50 g of shiratamako (glutinous rice flour with a little katakuriko potato starch flour added) and 10 g of joshinko (regular rice flour) instead of 60 g of shiratamako, the dough will be chewier. If you prefer a tender texture, make the dough with shiratamako only.I recommend using silken tofu. The basic ratio of rice flour to tofu is 1:1, but adjust the amounts so that the dough will have the texture and feel of your earlobe. Recipe by AyakoOOOOO

I needed to use up an egg yolk.I had a tiny bit of matcha on hand, so I used it up.Be careful not to set the cooking temperature get too high, or over bake the cookies. If you do, the matcha color will become browned. Recipe by Mamyuchoko

I thought sakura flavoured, sakura patterned cookies would be so cute, so I decided to make them. At first cutting out the sakura patterns is fun, but it is a lot of work and can be tedious and tiring. This is why I recommend doing the reversible and marbled cookies.The dough can be sticky, so make sure to dust it with plenty of flour. Roll out the dough over a sheet of plastic wrap before cutting out the pattern. Dust the pattern cutter with flour as well. To keep the colour from browning too much in the oven, cover the cookies with aluminum foil before baking. Recipe by Monakasan

I thought that matcha and adzuki beans is a nice combination, so I tried making something with them.* When you're wrapping and shaping the dough in Step 4, try not to incorporate too much air.* When you're cutting in Step 5, if the shape collapses, fix it with your hands. Recipe by nasubeam

These cookies are the second recipe in my Ghibli cookie series!! You can make lots of variations with just 4 basic types of colored dough.It might be a good idea to make these while looking at pictures of Ponyo. Recipe by *chura*

I like user "Hitohitonomoto's" "Gooey One Bite Snack with Okara"and they are easy to make and tasty. I like it so much so I make them everyday. I also like user "Meifan's" "Gooey Sweet Snacks with Okara, Adzuki, and Green Tea"This is tasty too.After trying these recipes, I made my own Japanese-style dessert recipe.With these ingredients you will make about 10 that's 2 cm in diameter and 1 cm thick. The freshly made ones are very fluffy and after they cool in the fridge, they are moist and tasty. You can keep in the freezer. Personally I like to eat frozen ones. Recipe by Aohato