Sanshoku Dango Three Coloured Shiratama Rice Dumplings

Ease:: Medium
Serves:: 3-4
Prep time:: 20 minutes
Cook time:: 10 minutes
Total time:: 30 minutes

Sweet Japanese dumplings, or dango, are bite-size balls of mochi rice often seen in cafés or at festivals. Make your own skewers with this easy recipe.

Ingredients

250g shiratama rice flour

6 tbsp sugar

220ml water

1 tsp beetroot juice

½ tsp green tea matcha powder

12 bamboo skewers

Method

Prepare the dough: add the 250g shiratama rice flour, 6 tbsp sugar and 220ml water in a bowl and knead well until the dough is smooth and bouncy. Divide the dough into thirds.

Add the matcha powder: place one third of the dough in a bowl and add ½ tsp matcha powder. Knead well until the dough turns an even light green.

Add the beetroot juice: place another third of the dough in a bowl and add 1 tsp beetroot juice. Knead well until the dough turns an even light pink. The last third of the mixture can be left white.

Make the dango dumplings: Shape the dough into 2cm diameter balls by rolling them between your palms, You should be able to make 12 dango balls of each colour.

Cook the dango: cook the dango in boiling water for a few minutes until they float. Take the dango out of the boiling water and soak in cold water to stop them from overcooking.

Make the skewers: thread one of each colour of the dangos onto skewers and makes 12 skewers. Serve with green tea.